Tiropita
Greek layered pastry food
Tiropita or tyropita ( Greek : τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and 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 with kasseri cheese, it may be called kasseropita ( κασερόπιτα ). [2]
Spanakotiropita is filled with spinach and cheese; cf. spanakopita . [3]
History
According to some scholars, it is stated that in Ancient Greek cuisine , placenta cake (or plakous , πλακοῦς), and its descendants in Byzantine cuisine , plakountas tetyromenous (πλακούντας τετυρομένους, "cheesy placenta") and en tyritas plakountas (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern tiropita . [4] [5] A recipe recorded in Cato the Elder 's De Agri Cultura (160 BC) describes placenta as a sweet layered cheese dish: [4] [6]
Shape the placenta as follows: place a single row of tracta along the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta ...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 in Aromanian (plãtsintã) and in Romanian ( plăcintă ).
Other sources state that the derivation of layered dishes like tiropita may originate from layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages . [7]
The ancient tyropatinum described by Apicius , despite the similarity in name, was a sweet custard with no crust. [8]
See also
References
Citations
-
↑
Ozimek, Sarah (1 February 2017).
"TIROPITA (GREEK CHEESE PIES)"
.
Curious Cuisinière
. Retrieved
10 February
2020
.
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 . Retrieved 23 January 2017 .
- ↑ "Hellenic Palace" (restaurant review), New York 1 :4:5 (April 29, 1968)
- 1 2 Faas 2005 , pp. 184–185 .
- ↑ Salaman 1986 , p. 184 ; Vryonis 1971 , p. 482 .
- ↑ Cato the Elder. De Agri Cultura , 76 .
- ↑ 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 .
- 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, or Dolmathon 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 .
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