|Place of origin
|phyllo, eggs, cheese
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.
When made with kasseri cheese, it may be called kasseropita (κασερόπιτα).
Spanakotiropita is filled with spinach and cheese; cf. spanakopita.
According to some scholars, it is stated that in Ancient Greek cuisine, placenta cake (or plakous, πλακοῦς), and its descendants in Byzantine cuisine, plakountas tetyromenous (πλακούντας τετυρομένους, "cheesy placenta") and en tyritas plakountas (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern tiropita.A recipe in Greek tradition recorded in Cato the Elder's De Agri Cultura (160 BC) describes placenta as a sweet layered cheese dish:
Shape the placenta as follows: place a single row of tracta along the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta...place the placenta in the oven and put a preheated lid on top of it [...] When ready, honey is poured over the placenta.
Placenta remains the name for a flat baked pie containing cheese in Aromanian (plãtsintã) and in Romanian (plăcintă).
Other sources state that Turks also developed similar layered dishes like tiropita. Layered pan-fried breads were developed by the Turks of Central Asia in the Late Middle Ages.
The ancient tyropatinum described by Apicius, despite the similarity in name, was a sweet custard with no crust.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough, making a paton that is repeatedly folded and rolled out before baking.
Pastry is baked food made with a dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
Savory spinach pie, is the traditional pastry in a family of pastries or pies found in the Balkans, Middle East and Central Asia. This particular version is filled with chopped spinach, feta cheese or some other variety of white cheese, and egg as a basic recipe.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Börek or burek is a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. Boreks are mainly associated with the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.
Pastilla is a North African meat or seafood pie made with warqa dough (ورقة), which is similar to filo. It is a speciality of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America.
Bougatsa is a Greek breakfast pastry consisting of semolina custard.
Gibanica is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.
Baklava is a layered pastry dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries in the Ottoman Empire.
Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the De agri cultura of Cato the Elder. It is often seen as the predecessor of baklava and börek.
Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed)candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.
Plăcintă is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as Urdă.
Tracta, tractum, also called laganon,laganum, or lagana was a kind of drawn out or rolled-out pastry dough in Roman and Greek cuisines.
Palatschinke is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe.
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks, a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey. Their cuisine has been heavily influenced by the migration of different ethnic groups to the Pontos. Because of the Pontos' remote location, Pontic Greek cuisine has many differences from other Greek cuisines. According to Achillefs Keramaris et al., "Pontic Greek traditional cuisine is diverse and simplistic, incorporating traditions from mountainous and coastal regions, ancient Greece, nomadic regions, and influences from Russian, Turkish, Laz, Hemshin, and Armenian cuisines."
Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture.