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Tiropsomo (Greek cheese bread): recipe illustration
Snacks & baking

Tiropsomo (Greek cheese bread)

A soft, fragrant and melting brioche-style bread filled with feta and butter. It is eaten at any time of day, at breakfast or as a snack, still warm from the oven.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

605 kcal per serving

Protein
18.6 g
Carbohydrates
46.3 g
of which sugars
4.5 g
Fat
37.3 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, dissolve the yeast in the warm milk with the sugar, then leave it to rest for 5 minutes.
  2. In a food processor bowl or a mixing bowl, combine the flour and salt, then add the egg and the milk mixture.
  3. Knead for 8 to 10 minutes until you have a smooth dough, then gradually work in the softened butter.
  4. Cover and leave to rise for 1 hour in a warm place, until the dough has doubled in size.
  5. Mash the feta with a fork together with the melted butter and a little pepper.
  6. Knock back the dough, roll it into a rectangle, spread the filling over one half and fold the other half over, pressing the edges firmly to seal.
  7. Place the loaf on a tray lined with baking paper, brush it with the yolk mixed with milk, and sprinkle with oregano and sesame.
  8. Bake at 190 °C for 30 to 35 minutes, until nicely golden. Let it cool slightly before slicing.

Variations and tips

Sweet-savoury version. Add a pinch of cinnamon to the feta for a rounder flavour.

Using what you can find. Feta is available almost everywhere; otherwise use fresh salted sheep's cheese.

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Original Ecomely recipe.