Work the dough and extend on a flat surface to form a 3 mm sheet. Cut in 10 cm (3 in.) diameter circles.
Disperse the Gum Arabic or other in 1 cup of cold water, If Gum Arabic was used, the solution can result dark in color. (Optional)
Mash with a fork all the cheese, add oregano and salt according to your own taste, you can add one tea spoon of sourcream to the mixture per cheese block used, olive oil and onion to form a paste, little by little add some of the Gum Arabic solution to the paste to form a uniform mixture. Note that the once white mixture can result darker in color if Gum Arabic was used.
Serve 1-1.5 tea spoons of the paste into one half of each of the dough circles. Should there be spare cheese, put on a bowl, cover with plastic film and refrigerate, the mixture can be reused up to 2 days after preparation.
Fold the Circles and close. Mix some of the remaining Gum Arabic solution with the beaten egg whites, and cover each tyropita with a thin film of this mixture.
Preheat the oven at 180°C and leave until golden, which is usually not more than 30 minutes.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 6|
|Calories from Fat: 55 (72%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 5.6mg||2 %|
|Sodium 96.5mg||3 %|
|Potassium 47.1mg||1 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.2g|
|Protein 2g||3 %|
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Calories per serving: 76
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