Strifti Tyropita (Cheese Boureki)Mar 27th, 2008 | By Peter Minakis | Category: Baking, Cheese, Greek, How To, Phyllo, Vegetarian
Anyone remember my Spanakopita? Today I present to you the cheese version of Greek pita. Once again, with the immense patience of my mom, I was able to pull off making this coiled, cheese pie.
This coiled cheese pie is called Strifti in much of Greece and in northern Greece we call it Boureki. The word boureki is derived from the Turkish word “burek”, meaning bread. What the Cretans call Boureki is far different from what I’m about to show you now.
Once again, homemade phyllo is made, rolled and filled to make a coiled cheese pie that’s slightly crunchy on the top and bottom and soft and flaky on the sides. The filling is creamy, with feta, eggs and myzithra (ricotta).
I will make the claim that most households enjoy this type of pita from a Tyropitathiko or they buy a frozen, ready to bake version of this from the supermarket.
Sadly, the art of making your phyllo is a dying art. There are many good quality phyllos out there for purchase but none will give you the look, texture or eating satisfaction that you’ll have when biting into one of these.
My apprenticeship in phyllo making will continue. The filling possibilities are endless and I haven’t even touched upon phyllo use with desserts. Anyone interested in a Baklava with homemade phyllo? Patience please.
1/2 kg. crumbled feta
800gr. myzithra (ricotta)
4 large eggs
1 tsp. salt
- In your stand mixer (with the hook), add all of the phyllo ingredients into the bowl and start to mix on low for a couple of minutes or so, until a wet, firm ball forms and it no longer sticks to the sides of the bowl.
- Take your dough out of the bowl and add some bench flour to your work surface. Start kneading the dough with your palm in a backward/forwards motion. Gradually add 1/2 cup of flour to your dough ball during the kneading.
- Dissect your dough in half and then divide into ten pieces. Knead each of the ten pieces into small balls, dust with flour and cover with plastic wrap.
- Allow the dough to rest for 30 minutes.
- Now roll out each dough ball into flat, pancake sizes (sprinkle more flour on work surface).
- Cover the dough pancakes with plastic wrap and allow to rest for another 30 minutes.
- Roll out the edges of each dough pancake and then using your knuckles underneath the dough, stretch the dough carefully and with a spreading out motion of your arms.
- Drizzle with vegetable oil, fold in half and drizzle the ends and the surface area.
- Spread 3 heaping Tbsp. of cheese filling across the dough length.
- Roll up the dough (like a cigar) to seal in the filling.
- Start forming a coil from the inner most part of the pan. Repeat until the round pan is filled with coils.
- Brush the top with oil and bake in a pre-heated 350F oven for 1 hour or until the top is golden brown.
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© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.