📝 About This Recipe
A cornerstone of Hellenic hospitality, Tiropita is a majestic marriage of shatteringly crisp phyllo pastry and a tangy, velvety Greek cheese filling. These golden parcels are traditionally enjoyed at all hours, offering a sophisticated balance of salty feta, creamy manouri, and aromatic herbs. Whether served as a warm appetizer or a light lunch, each bite delivers an addictive contrast between the buttery, paper-thin layers and the rich, savory heart of the pie.
🥗 Ingredients
The Cheese Filling
- 14 ounces Greek Feta Cheese (high quality, sheep's milk variety, crumbled)
- 1/2 cup Ricotta or Manouri Cheese (for creaminess)
- 2 large Eggs (beaten)
- 2 tablespoons Greek Yogurt (full fat)
- 1 tablespoon Fresh Mint (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry and Assembly
- 1 package Phyllo Dough (16 oz, thawed completely in the refrigerator)
- 1 cup Unsalted Butter (melted and clarified if possible)
- 2 tablespoons Olive Oil (mixed with the melted butter for extra crispness)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking.
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2
In a large mixing bowl, crumble the feta cheese into small chunks. Add the ricotta (or manouri), beaten eggs, Greek yogurt, chopped mint, nutmeg, and black pepper. Mix with a fork until well combined but still slightly textured; avoid over-mashing the feta.
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3
Melt the butter in a small saucepan or microwave-safe bowl, then stir in the olive oil. This blend ensures the pastry is both flavorful and exceptionally crisp.
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4
Carefully unroll the thawed phyllo pastry onto a clean, dry surface. Immediately cover the stack with a slightly damp (not wet) kitchen towel to prevent the delicate sheets from drying out and cracking.
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5
Take one sheet of phyllo and lay it horizontally on your workspace. Lightly brush it with the butter-oil mixture. Top with a second sheet of phyllo and brush again.
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6
Using a sharp knife or a pizza cutter, cut the stacked sheets vertically into long strips, approximately 3 inches wide.
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7
Place one rounded tablespoon of the cheese mixture at the bottom end of a strip.
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8
Fold the bottom corner of the phyllo over the filling to form a triangle. Continue folding the triangle upwards (like folding a flag), maintaining the triangular shape until you reach the end of the strip.
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9
Brush the final edge with a little butter to seal it, and place the triangle seam-side down on the prepared baking sheet.
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10
Repeat the process until all the filling is used. Space the triangles about an inch apart on the baking sheets.
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11
Lightly brush the tops of all triangles with the remaining butter mixture and sprinkle with a few sesame seeds for a professional finish.
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12
Bake for 20-25 minutes, or until the pastries are puffed and a deep, golden brown. Rotate the pans halfway through for even coloring.
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13
Remove from the oven and let them rest for at least 5-10 minutes. This allows the cheese filling to set slightly so you don't burn your tongue!
💡 Chef's Tips
Always thaw phyllo dough in the fridge for 24 hours rather than on the counter to prevent it from becoming gummy. Avoid over-salting the filling, as feta cheese is naturally very salty; taste a small piece of feta first to gauge its intensity. Keep your phyllo covered at all times when not working with a specific sheet; even 60 seconds of exposure to air can make it brittle. If you have leftover filling, it makes an excellent stuffing for grilled peppers or mushrooms. For an even lighter texture, use a pastry brush with soft bristles to avoid tearing the thin dough layers.
🍽️ Serving Suggestions
Serve warm alongside a crisp Greek salad with Kalamata olives and cucumbers. Pair with a glass of chilled Assyrtiko or a light, dry Rosé to cut through the richness of the cheese. Offer a small bowl of Greek honey on the side for a 'sweet and salty' flavor profile that is popular in Crete. Serve as part of a Meze platter with tzatziki, dolmades, and warm pita bread. Enjoy as a portable snack or a quick breakfast alongside a strong cup of Greek coffee.