Wikibooks has a book on the topic of tyropita Tyropita or tiropita (IPA: [ti'ropita]) is a Greek layered pastry food, made with layers of buttered filo dough and filled with a cheese-egg mixture. Image File history File links Wikibooks-logo-en. ...
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Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ...
There are several variants. Individual appetizer-size portions in the boureki style are usually triangular or semicircular, and can be made either by crimping the edges (the usual commercial technique, around 5 x 10 cm) or by rolling the package over and over into a triangle (the usual home technique, about 3 cm on a side) Appetizer has several meanings: Appetizer is another name for Hors doeuvre, a meal served before the main dishes of a meal. ...
Round meat burek Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region, probably spread during the Ottoman Empire. ...
Tyropita can also be made in a large pan (ταψί [tap'si]) and cut into individual portions after baking.
The individual form is sold in bakeries throughout Greece, where it is a very popular breakfast and snack.
Alternatives to tyropita are spanakopita, a pie with spinach, as well as bougatsa. Wikibooks Cookbook has more about this subject: Spanakopita Spanakopita is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. ...
Sliced bougatsa served on a plate. ...
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