Thyme Honey Tyropitas
Oh man is this recipe is near and dear to my heart. Coming from a family of Greeks who don’t particularly like to cook, these tyropitas are one of the only recipes that managed to slip through the cracks and remain a family favorite, typically reserved for special events and holidays.
They are the epitome of a snack food, with their light, flaky texture that completely shatter between the teeth when bitten and slightly sharp cheesy interior, not to mention the individual portions. The thyme honey and black pepper are extra indulgent and special, and lets be honest, blog-y, but we almost always eat them unadorned because they’re that perfect. They really are the best Greek dish out there (fight me!).
This version has slight updates to the original recipe from my Yiayia, who used kraft parmesan from the can (no shade, I just can’t help but be slightly snobby about shelf stable cheese) and probably fat-free cottage cheese. The origin of these ingredients is potentially due to an attempt to make them less caloric, but with all the melted butter involved I argue go big or go home. Full-fat only.
Tyropitas completely steal the show at cocktail hour, I love eating them with a glass of really cold white wine, or a bubbly cocktail (read: amaro spritz). Because working with phyllo can be slightly tedious, I like to make them ahead of time and keep in the freezer unbaked, so when a holiday or get together comes around, all I need to do is top with melted butter and pop into the oven. These absolutely deserve a spot on the holiday table.
Thyme Honey Tyropitas
Alexa | November 18, 2021
active prep time: 30 minutes
cook time: 15-20 minutes
Servings: 20-30 pieces
Ingredients:
1 box of Phyllo, thawed in the refrigerator overnight
3 sticks of Salted Butter
1½ cups full-fat Cottage Cheese
½ cup Feta Cheese, crumbled
¾ cup Parmesan Cheese (the pre-ground stuff is fine, grate it yourself if you wish)
1 Egg
½ tsp Sea Salt
¼ tsp Black Pepper
⅓ cup Honey
3-4 springs Fresh Thyme
Black Pepper, for serving
Instructions:
Preheat the oven to 375°F/190°C.
Unroll the package of phyllo and lay flat on the counter covered with a lightly damp kitchen towel. Keep the stack of phyllo covered to prevent it from drying out while you work.
Melt the butter and let cool slightly.
In a medium bowl mix together the cheeses, egg, salt, and pepper until combined.
Take one sheet of phyllo from the stack and lay it down flat on a clean work surface, then brush the surface with melted butter. Repeat with two more sheets of phyllo, buttering and stacking on top of the first piece. Be sure to keep the package of phyllo covered with the damp towel.
Evenly cut the buttered phyllo sheets into 6 strips lengthwise. Dollop a teaspoon of cheese filling at the top of each strip of phyllo, on the edge furthest away from you.
Working with one strip at a time, fold the top corner of the dough over the filling and flush against the opposite side to create a triangle. Fold the triangle down towards you, then fold it over towards the opposite side to maintain a triangle shape. Continue with the folding, working your way down the dough (like you would if folding a flag), until you reach the end of the dough. Transfer to a baking sheet and continue with the remaining phyllo and cheese mixture.
Place the tyropitas evenly on a sheet tray leaving about 1 inch of space in between, and brush the tops with butter.
Once all the tyropitas are folded, you can bake immediately or fit them in a single layer on a baking sheet and freeze until solid, then transfer to a large ziploc bag to have tyropitas on hand whenever you want them. They bake up fabulously when cooked straight from frozen.
Bake the tyropitas for 15-20 minutes or until golden brown.
Meanwhile, gently heat the honey and thyme sprigs in a small sauce pot and keep warm until ready to serve.
Transfer the tyropitas to a serving plate and drizzle with thyme honey, then sprinkle freshly cracked black pepper on top.