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Κυριακή των Βαΐων — Palm Sunday (and a yummy Tyropita)

Yesterday was Palm Sunday, which signaled the start of Holy Week for Orthodox Christians (and most Christians as Easter this year falls on the same day). 

Palm Sunday is a feast day commemorating Jesus’ entry into Jerusalem in the days before His Passion. In the Greek Orthodox Church (as in many Christian churches), palm leaves tied into crosses are distributed to churchgoers at the end of the morning’s liturgy. After church, most Greek families celebrate the day by coming together for a meal of fried salt cod, skordalia (garlic dip) and beets, making Palm Sunday just one of two days fish is allowed to be eaten during Great Lent (the other being the 25th of March).

Traditional Palm Sunday fare: Fried Salt Cod, Skordalia (garlic dip) and Beets

Although the salt cod is the part of the meal I look forward to most, the family lunch for Palm Sunday neither starts nor ends with this scrumptious dish. In fact, we usually start the meal with an array of dips, olives, pita bread and spanakopita (spinach pie) and tyropita (cheese pie). We then move on to two versions of Bakaliaro or salt cod (the first being fried and the second braised with leeks, celery and onion in a lemon sauce), skordalia, beets, asparagus and cauliflower dressed with lemon and olive oil, salad, cheeses and lots of bread. The finale includes an array of different desserts (this year I made a traditional Kalymnian dessert known as Κοπεγχάγη (pronounced Ko-peg-hagi), which I’ll post about in a few days). 

I know many of you are probably searching for recipes to grace your Easter table with and so today I wanted to share with you this recipe for Tyropita (which I originally read about on Maria’s Cretan site Organically Cooked). I made just a couple of additions to the recipe, throwing in some fresh parsley, replacing the butter with olive oil and topping the pie with a couple of sheets of phyllo as I’d had some left from the Κοπεγχάγη. I was pleasantly surprised by this different recipe for the common Greek cheese pie and will definitely make it again, only I’ll leave the phyllo out and keep it the crustless tyropita it is rightfully supposed to be.

Τυρόπιτα — Tyropita
Adapted from a recipe on 
Organically Cooked

3 cups milk 
1 cup Greek yogurt
1 cup fine semolina
1/2 cup olive oil
2 tablespoons finely chopped parsley
1 1/2 cups of crumbled Feta 
1 cup grated kasseri
1/2 cup crumbled goat cheese
2 eggs
Optional: 4 sheets of phyllo

Heat oven to 375 degrees. Brush a 13×9-inch Pyrex baking dish with some of the olive oil and set aside. In a large bowl, combine all the ingredients (except the phyllo, if using) and whisk well until thoroughly combined. Pour the mixture into the baking dish. If you’re using the phyllo, fold each sheet in half and layer it over the cheese mixture, brushing each sheet of phyllo with oil and topping with the next sheet. Oil the topmost sheet of phyllo well and place the baking dish in the oven. Bake the pie for about 40 to 45 minutes until the phyllo is golden-brown. Let the pie cool slightly and serve.

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14 Responses to “Κυριακή των Βαΐων — Palm Sunday (and a yummy Tyropita)”

  1. Anna A. says:

    Oooh I love a good tyropita – and nice touch with the yiorti and goat cheese! Can’t wait for the Κοπεγχάγη post.

  2. Mmmmm…I remember when Maria made this. Yoghurt is a great addition and so is the goats cheese!

  3. Rosa says:

    That Tyropita looks marvelous! The best looking pie I’ve seen so far!

    Cheers,

    Rosa

  4. Θα πρέπει είναι πολύ ωραία η πίτα σου με τόσο ωραία υλικά! Θα την δοκιμάσω σύντομα!

    Τις πίτες που δεν τυλίγονται με φύλλο, στο σπίτι τις λέμε “ξεβράκωτες”…:))

  5. admin says:

    Aggeliki se euxaristw pou me ekanes na gelasw! Wraio auto … “xebrakwtes!”

  6. maria says:

    I can taste the goodness from this tiropita coming through screen – tiropita is always a children’s favorite, and i feel guilty for not making enough of them for my children – i am always adding spinach to our pies, but every now and then, i should remind myself to keep things simpler

    i hope holy week goes well for you

  7. Peter says:

    This looks mucho delush…it doesn’t help that I’m craving cheese on this Holy Week.

    Kali Anastasi!

  8. Tyropita is a staple not only on Easter Day table but… ehm.. any day table :)
    Love the yoghurt in this recipe.
    Καλή Ανάσταση Μαρία και Καλό Πάσχα σου εύχομαι!
    Μάγδα

  9. Foodjunkie says:

    Great tiropitta, but I am looking forward to your Κοπεγχαγη recipe. I made a dessert called that because my mother wanted to try it(she remembered it from when she was young) but it didn’t turn out as planned. It was like a syrupy almond cake contained in phyllo. Is your recipe similar to that?

  10. admin says:

    Hi Ioanna! From what I know, there are two types of Κοπεγχαγη: the first is as you describe making it (a very syrupy almond cake topped with phyllo) and the second as I made it contains two layers under the phyllo (the bottom layer being a “cake” layer similar to ravani and a second layer of almonds/walnuts topping that, with syrup pured over of course but not as “mushy” as the other version). I want to make it one more time this weekend before I post — I think I needed just a little more syrup in my last one!

  11. Cherine says:

    This is a favorite treat!! Mouth-watering photo!

  12. easterizhere says:

    φανταστικό φαγητό, σε ευχαριστούμε

  13. Pie Lover says:

    αγαπημένη τυρόπιτα όχι μόνο για την Κυριακή των Βαιων αλλά για κάθε μέρα, χαχαχαχαχαχα

  14. Kucuk Sef says:

    Great photo, really mouthwatering! I will try this recipe as soon as possible, seems very compatible with my favorite recipes :)

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