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Tiropita with garnish on blue glass plate
|Place of origin||Greece|
|Main ingredient(s)||Phyllo, cheese|
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Another variety is the spiral Skopelos Cheese Pie in which long strips of cheese stuffed phyllo are formed into a spiral and deep fried.
Tiropita can also be made in a large pan (ταψί [taˈpsi]) 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.
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.
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. Lunch is light and usually taken much later in the day than in most Western countries (1:30–2:30 pm).