Do you know what makes a Greek Tiropita even better? Extra crispiness and less cooking time. Yes, that's why I love these crispy Tiropita rolls. Baked in only 25 minutes and also so easy to put together.
It's one of those homey recipes that are made to please even the toughest judges (yes, talking about kids here). So yummy, easy, and quick. Not to mention kids just love anything that crumbles into their mouth.
Mum used to make these a lot when we were little and I remember them disappearing in less than 5 minutes. Especially when our friends were hanging around, the whole pan would get swallowed up.
She also used to make them at our restaurant at events like christenings and weddings. Since it's so easy to make a dozen of them compared to a classic Greek Tiropita or any other type of Greek pie in fact.
I have to confess though, that I tampered the recipe a bit. Instead of using just one filo sheet for each roll, I use 2. The result? They become so much crispier this way.
What's best about these Tiropita Rolls is that you don't even have to cook the filling. You just mix a few ingredients (feta cheese, milk, egg, and semolina) in a bowl and you're good to go.
The filling is creamy yet firm enough because of the semolina. Semolina absorbs extra moisture of the filling so it won't overwet the filo thus making it less crispy.
As for the rolling part, place one filo sheet on a clean and dry working surface. Brush with olive oil gently all over, place another filo on top, and brush with olive oil as well. Add a thick line of filling on the short side of the filo sheet.
You can easily add other ingredients to the filling as well if you wish to spice things up. Like chopped fried bacon or sausages, mushrooms, or even fresh spinach leaves if you want to keep it on the healthier side.
All in all, these Tiropita Rolls are great to serve on any type of gathering. Whether it's a dinner with friends and family, a game night, or even a kids party.
SIMILAR RECIPE:
Crispy Snail-shaped Cheese Pie. With Feta, Yogurt, And Bechamel Cream Filling.
Recipe
Mum's Extra Crispy Tiropita Rolls
Ingredients
For The Filling:
- 350 grams / 12.3 ounces feta cheese crumbled
- 120 ml milk
- 1 large egg lightly beaten
- 4 tablespoons fine semolina
For The Tiropita Rolls:
- 8 filo pastry sheets defrost in the fridge overnight
- olive oil
Instructions
For The Filling:
- Whisk together the egg and milk in a bowl.
- Mix in the semolina.
- Stir in the feta cheese and season lightly with salt and ground pepper.
For The Tiropita Rolls:
- Preheat oven to 180°C / 350°F.
- Lay flat a filo sheet on a clean and dry working surface.
- Brush it with olive oil all over (lightly don't overwet the filo).
- Place another filo sheet on top and brush again with olive oil.
- Add the filling. On the narrow side of the sheet, place some of the filling in a 2,5-3 cm (1-1¼-inch) thick line, leaving some space on each end.
- Fold each ending (to secure the filling) and start rolling the sheet upwards to form a long log.
- Grease a sheet pan or oven tray with olive oil and place the rolls.
- Brush each roll with olive oil on top.
- Prick with a toothpick each roll a few times. This will prevent steam from forming inside and the filling from coming out of the rolls.
- Bake for about 25 minutes or until Tiropita's become deep golden on top.
- Cool for for 5 to 10 minutes. Then cut each roll into 2-3 long pieces.
- Serve with a side salad like Horiatiki, Marinated Tomato Salad, or Beetroot Salad (beets and feta pair very well!).
I have made these tiropita rolls few times and they are indeed delicious and very crispy. I really like the addition of semolina in the filling. Wish could attach a photo! Thank you, Fotini!
If I use only ons sheet of phylo, would I still brush it with olive oil (or is that just to stop sheets from sticking)? Thank you.
Hi Barbara, yes, phylo needs fat (oil or melted butter) to become crispy when it cooks.
Hi,
Thanks for the recipe. These were enjoyed very much.
Just a gentle tip: if using eight sheets and doubling them, one gets four rolls, not eight. At least that's how many I got 🙂
The tiropitakia really look so easy to make,have been making the triangle cheese,pies
and spanakopita.Lots of back breaking work, but these look easy am cooking to make them tomorrow Saturday 16th March.So glad I discovered your site.Been cooking Greek foods for 53 years., I couldn't fry an egg at first,thank you for your wonerful site.
Mu pleasure Helen. They're indeed very easy to make. Enjoy!
Yasou Fotini, I am an Athenian Greek, who has lived in the States since my teens.
I cook Greek a great deal. I just found your blog and fantastic recipes.
They are indeed, authentic and well written. Looking forward to making them and discovering more of your delicious recipes and ideas. Thanks!
Thank you so much Aliza!
Can you substitute anything for the semolina ?
Hi Jessika, you can use some corn flour/Maize flour (not cornstarch) or rice flour.
These look mouth-wateringly good! Can’t wwait to try them! x
Thank you, Jenny!