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on June 16, 2009
I have Greek friends who serve tyropita triangles at parties all the time but they get them from an older lady who makes them out of her house. I swear this recipe is a closely guarded! I was happy to come across this one because it sounds like the real deal. The filling is tasty but the phyllo was not light and crunchy-it was kind of soggy. Next time, I would halve the recipe because the filling is really thick. Or, I would make the more traditional, albeit time-consuming, phyllo triangles so that you get more crunch per bite. I did pre-cut these which was easier than I thought however the end result was that the phyllo separated and the cheese kind of oozed out. I might consider upping to temp to 325 next time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 05, 2008
zomg this makes so much! i quartered the recipe and made little phyllo wrapped triangles. made about 20 even with 1/4 the filling described here. very tasty! discovered something odd tho: when made with puff pastry instead of phyllo it changes the filling flavor a lot! much milder and less salty, more creamy. worth trying anywaypeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 04, 2005
Easy and very good. ALL 20 people I served it to loved it. Don't know that I would cut the squares before baking.......the fillo separated and the top does not brown at all at 300.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (170 g)
Servings Per Recipe: 24