|Place of origin||Greece|
|Main ingredients||Phyllo, cheese|
|Cookbook: Tiropita Media: Tiropita|
|Wikibooks has a book on the topic of: tyropita|
It has been suggested that it descends from the Byzantine dish plakountas tetyromenous (also called tyritas plakountas in Byzantine Greek), itself a descendant of placenta (food), a baked layered cheese dish in Roman cuisine. Another theory is that layered dishes like tiropita have their origins in Turkish cuisine and may trace back to layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia. (cf. Baklava)
Another variety is the spiral Skopelos Cheese Pie in which long strips of cheese stuffed phyllo are formed into a spiral and baked or deep fried.
Tiropita can also be made in a large pan (ταψί [taˈpsɪ]) and cut into individual portions after baking. The individual form is sold in bakeries throughout Greece, where it is a popular breakfast and snack food. Alternatives to tiropita are spanakopita, a pie with spinach, as well as bougatsa or even cremidopita, an onion pie.
In Greece, one can find many varieties of Tyropita:
- Kourou: Surrounded by a thick pastry.
- Sfoliata: Surrounded by puff-pastry.
- Horiatiki: Made in a Tapsi pan.
- Tyropitakia: Bite-sized.
- Skopelitiki: Made in the shape of a twirl like a pastry
Tiropita is usually eaten in the mid-morning by Greeks. Breakfast consists only of coffee and sometimes buttered bread. Then a mid-morning snack may consist of tyropita (more commonly) or spanakopita.
- Tyropita (Cheese puffs)
- Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184
- Faas, Patrick (2005). Around the Roman Table. University of Chicago Press. p. 184-185. ISBN 0226233472.
- Speros Vryonis The Decline of Medieval Hellenism in Asia Minor, 1971, p. 482
- Algar, Ayla Esen (1985). "The Complete Book of Turkish Cooking". ISBN 0-7103-0334-3.
- Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994, ISBN 1-86064-603-4.