Tiropita

Tiropita, also known as tyropita, is a delectable Greek pastry composed of layers of buttery phyllo dough and a savory filling of cheese and eggs. It can be prepared as individual, free-form wrapped pastries or as a larger pie, ideal for slicing and sharing.

The origins of the modern Greek tiropita can be traced back to ancient Greece. It is believed to have evolved from an ancient Greek dish called tyropatinum, a sweet custard made with eggs, ricotta cheese, and honey, traditionally prepared by the Greeks in Sicily.

Some historians speculate that tiropita may also have originated from the ancient Greek placenta cake, known as plakous, and its Byzantine variations like plakountas tetyromenous and en tyritas plakountas. Interestingly, the Roman writer Cato the Elder included a recipe for placenta in his book "De Agri Cultura" around 160 BC.

Another theory posits that the layered structure of tiropita could have been influenced by Turkish cuisine. This theory suggests that it may have roots in the layered, pan-fried breads made by Turks in Central Asia before they migrated to Anatolia during the late Middle Ages.

Regardless of its origins, tiropita remains a beloved and delicious treat, enjoyed by many people around the world today!