Tiropita

Tiropita
	Tiropita with garnish.
Place of origin	Greece
Main ingredients	phyllo,eggs,cheese
	Cookbook: Tiropita; Media: Tiropita;

Tiropitaortyropita(Greek:τυρóπιτα, "cheese-pie" ) is aGreek pastrymade with layers of butteredphylloand filled with a cheese-egg mixture.^[1]It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.

When made withkassericheese, it may be calledkasseropita(κασερόπιτα).^[2]

Spanakotiropitais filled with spinach and cheese;cf.spanakopita.^[3]

History

According to some scholars, it is stated that inAncient Greek cuisine,placenta cake(orplakous,πλακοῦς), and its descendants inByzantine cuisine,plakountas tetyromenous(πλακούντας τετυρομένους, "cheesy placenta" ) anden tyritas plakountas(εν τυρίτας πλακούντας, "cheese-inserted placenta" ), are the ancestors of moderntiropita.^[4]^[5]A recipe in Greek tradition recorded inCato the Elder'sDe Agri Cultura(160 BC) describes placenta as a sweet layered cheese dish:^[4]^[6]^[7]

Shape theplacentaas follows: place a single row oftractaalong the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row oftractaon top and go on doing so until all the cheese and honey have been used up. Finish with a layer oftracta...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 inAromanian(plãtsintã) and inRomanian(plăcintă).

Other sources state that Turks also developed similar layered dishes like tiropita. Layered pan-fried breads were developed by theTurksofCentral Asiain theLate Middle Ages.^[8]

The ancienttyropatinumdescribed byApicius,despite the similarity in name, was a sweetcustardwith no crust.^[9]

References

Citations

^Ozimek, Sarah (1 February 2017)."Tiropita (Greek Cheese Pies)".Curious Cuisinière.Retrieved10 February2020.Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture.
^Dr. Catherine Donnelly & Mateo Kehler (2016).The Oxford Companion to Cheese.Oxford University Press.ISBN 9780199330904.Retrieved23 January2017.
^"Hellenic Palace" (restaurant review),New York1:4:5 (April 29, 1968)
^^a ^bFaas 2005,pp. 184–185.
^Salaman 1986,p. 184;Vryonis 1971,p. 482.
^Cato the Elder.De Agri Cultura,76.
^Goldstein 2015,"ancient world": "The next cake of note, first mentioned about 350 B.C.E. by two Greek poets, isplakous.[...] At last, we have recipes and a context to go with the name.Plakousis listed as a delicacy for second tables, alongside dried fruits and nuts, by the gastronomic poet Archestratos. He praises theplakousmade in Athens because it was soaked in Attic honey from the thyme-covered slopes of Mount Hymettos. His contemporary, the comic poet Antiphanes, tells us the other main ingredients, goat’s cheese and wheat flour. Two centuries later, in Italy, Cato gives an elaborate recipe for placenta (the same name transcribed into Latin), redolent of honey and cheese. The modern Romanianplăcintăand the ViennesePalatschinke,though now quite different from their ancient Greek and Roman ancestor, still bear the same name. "
^Perry 2000,pp. 87–92.
^Betty Wason,Cooks, Gluttons and Gourmets,2018,ISBN 178912459X,n.p.

Sources

Faas, Patrick (2005).Around the Roman Table: Food and Feasting in Ancient Rome.Chicago, IL:University of Chicago Press.ISBN 0226233472.
Goldstein, Darra, ed. (2015).The Oxford Companion to Sugar and Sweets.Oxford: Oxford University Press.ISBN 978-0199313396.
Musco, Tom (2003).UMass Journalism Sicily: A History of Sicilian Cuisine.Amherst, MA: University of Massachusetts Journalism Program.
Perry, Charles (2000). "6. The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava". In Zubaida, Sami; Tapper, Richard; Roden, Claudia (eds.).A Taste of Thyme: Culinary Cultures of the Middle East.London and New York: Tauris Parke Paperbacks. pp. 87–92.ISBN 1860646034.
Salaman, Rena (1986). "The Case of the Missing Fish, orDolmathon Prolegomena(1984) ". In Davidson, Alan (ed.).Oxford Symposium on Food & Cookery 1984 & 1985, Cookery: Science, Lore and Books Proceedings.London: Prospect Books Limited. pp. 184–187.ISBN 9780907325161.
Vryonis, Speros (1971).The Decline of Medieval Hellenism in Asia Minor and the Process of Islamization from the Eleventh through the Fifteenth Century.Berkeley, CA: University of California Press.ISBN 978-0-52-001597-5.

[1] Ozimek, Sarah (1 February 2017)."Tiropita (Greek Cheese Pies)".Curious Cuisinière.Retrieved10 February2020.Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture.

[2] Dr. Catherine Donnelly & Mateo Kehler (2016).The Oxford Companion to Cheese.Oxford University Press.ISBN 9780199330904.Retrieved23 January2017.

[3] "Hellenic Palace" (restaurant review),New York1:4:5 (April 29, 1968)

[Faas-4] Faas 2005,pp. 184–185.

[5] Salaman 1986,p. 184;Vryonis 1971,p. 482.

[6] Cato the Elder.De Agri Cultura,76.

[Goldstein-7] Goldstein 2015,"ancient world": "The next cake of note, first mentioned about 350 B.C.E. by two Greek poets, isplakous.[...] At last, we have recipes and a context to go with the name.Plakousis listed as a delicacy for second tables, alongside dried fruits and nuts, by the gastronomic poet Archestratos. He praises theplakousmade in Athens because it was soaked in Attic honey from the thyme-covered slopes of Mount Hymettos. His contemporary, the comic poet Antiphanes, tells us the other main ingredients, goat’s cheese and wheat flour. Two centuries later, in Italy, Cato gives an elaborate recipe for placenta (the same name transcribed into Latin), redolent of honey and cheese. The modern Romanianplăcintăand the ViennesePalatschinke,though now quite different from their ancient Greek and Roman ancestor, still bear the same name. "

[8] Perry 2000,pp. 87–92.

[9] Betty Wason,Cooks, Gluttons and Gourmets,2018,ISBN 178912459X,n.p.

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