Roula's Tortilla Tiropites (Cheese Pies)

Lately I’ve been very nostalgic for the tastes and flavors of my youth, and I’ve been asking everyone to tell me their favorite food memories from childhood.  My husband Kristopher brought up Roula’s tiropites, Roula being his second mother, mom of his best friend and our koumbaro (Greek version of a best man).  He told me that Roula made her tiropites with tortillas instead of phyllo dough.  I have to admit I was skeptical about this – it sounded like the texture would be all wrong, but I trusted Roula, and she graciously gave me her recipe (that she had never written down before) with step by step instructions.

YOU GUYS they are amazing!  The texture of the tortillas completely transforms into perfect crispy flaky crusts around each tiropita’s creamy cheesy fillings.  While phyllo is definitely the more traditional route, I don’t think you’ll miss it here.  This would be a great main dish with a salad or vegetable on the side, or you could cut them into 2-3 pieces each as an appetizer.  Confession – I drizzled one with honey for breakfast this morning.  No regrets.

Ingredients:
1 12-count package of flour tortillas (about the size of your hand)
2 1/2 cups of crumbled feta (I used a full tub of the “authentic greek feta in brine” from Trader Joe’s and crumbled by hand)
3 heaping spoonfuls of full-fat cottage cheese
1 beaten egg
Lots of fresh cracked pepper
6 tablespoons of butter (3/4 stick), melted
2 tablespoons olive oil

Preheat oven to 350 degrees.  Mix the feta, cottage cheese, egg, and pepper in a medium-sized bowl.  This mixture should be moist but not too wet.  Add cottage cheese as necessary to get to desired consistency.

Melt the butter in small bowl in the microwave (or stovetop and transfer to a small bowl).  Add 2 tablespoons of olive oil and mix to combine.

Start assembling your tiropita!  Place a tortilla on your cutting board and use a pastry brush to liberally coat the inside with the butter/oil.  Place two spoonfuls of the cheese mixture on the edge of the tortilla, accounting for about an inch of space on either side for the cheese to expand while cooking.  Tightly roll the tortilla and place on a baking sheet, seam side down so it doesn’t unravel.  Repeat with remaining tortillas and filling.  Brush the top of each with more of the butter/oil mixture.

Bake for 45 minutes or until golden brown all over.  Try not to eat straight from the oven, but fail and burn your mouth while thinking “worth it.” Sprinkle with herbs before serving to make them look pretty.