Dish

Skopelitiki tiropita

Skopelitiki tiropita is a savory pie made with feta cheese, phyllo pastry, and a mixture of eggs and milk. The phyllo pastry is layered with the cheese mixture and then baked until golden brown. The result is a crispy, flaky pastry with a creamy, tangy filling. This dish is high in protein and calcium due to the feta cheese, but it is also high in fat and calories due to the phyllo pastry and cheese. It is best enjoyed warm and fresh out of the oven.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Pastry› Savory Pastry

Origins and history

Skopelitiki tiropita is a traditional dish from the island of Skopelos in Greece. It is believed to have originated in the 17th century and has been a popular dish in Greece ever since. The dish is often served at festivals and celebrations, and is a staple in Greek cuisine.

Dietary considerations

This dish is not suitable for those with lactose intolerance or a dairy allergy. It is also not suitable for vegans or vegetarians due to the use of cheese and eggs.

Variations

There are many variations of tiropita throughout Greece, with different regions using different types of cheese or pastry. Some variations include spinach or other vegetables in the filling, while others use a different type of cheese such as kasseri or graviera.

Presentation and garnishing

Skopelitiki tiropita is traditionally served in a square or rectangular shape, and is often garnished with sesame seeds or poppy seeds. It can also be garnished with fresh herbs such as parsley or dill.

Tips & Tricks

When working with phyllo pastry, it is important to keep it covered with a damp cloth to prevent it from drying out. It is also important to brush each layer with melted butter or oil to ensure a crispy, flaky pastry.

Side-dishes

Skopelitiki tiropita is often served with a side of Greek salad or tzatziki sauce. It can also be served as part of a meze platter with other Greek appetizers.