📝 About This Recipe
A cornerstone of Hellenic comfort food, this Tiropita features layers of whisper-thin, buttery phyllo pastry cradling a rich, tangy filling of premium feta and creamy ricotta. This version balances the sharpness of Greek sheep's milk cheese with a hint of nutmeg and fresh herbs for a sophisticated savory profile. Whether served as a rustic centerpiece or sliced into elegant triangles, its shatteringly crisp exterior and molten heart make it an irresistible Mediterranean classic.
🥗 Ingredients
The Pastry
- 1 package Phyllo dough (16 oz, thawed overnight in the refrigerator)
- 1 cup Unsalted butter (melted and clarified for extra crispness)
- 2 tablespoons Olive oil (extra virgin, mixed with the melted butter)
The Cheese Filling
- 14 ounces Greek Feta cheese (high quality, crumbled by hand)
- 1 cup Ricotta cheese (whole milk, well-drained)
- 1/2 cup Kefalotyri or Parmesan (finely grated for a salty kick)
- 4 Large eggs (at room temperature, lightly beaten)
- 1/2 cup Greek yogurt (plain, full fat)
- 2 tablespoons Fresh mint (finely minced)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Black pepper (freshly cracked)
The Topping
- 1 tablespoon Sesame seeds (optional, for texture)
- 1 teaspoon Cold water (to flick over the top before baking)
👨🍳 Instructions
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1
Remove the phyllo dough from the refrigerator and let it sit at room temperature for 30 minutes before starting. This prevents the delicate sheets from cracking.
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2
Preheat your oven to 350°F (175°C). Generously brush a 9x13 inch baking pan with the butter and olive oil mixture.
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3
In a large mixing bowl, combine the crumbled feta, ricotta, grated kefalotyri (or parmesan), and Greek yogurt. Mix until well combined but still slightly chunky.
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4
Add the beaten eggs, minced mint, nutmeg, and black pepper to the cheese mixture. Stir gently until the filling is uniform. Avoid adding salt, as the cheeses are naturally salty.
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5
Unroll the phyllo sheets and keep them covered with a slightly damp (not wet) kitchen towel to prevent them from drying out while you work.
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6
Place one sheet of phyllo in the bottom of the prepared pan, allowing the edges to hang over the sides. Brush lightly with the butter mixture.
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7
Repeat this process with 7 more sheets of phyllo, brushing each layer with butter, rotating the sheets slightly to ensure all sides of the pan are covered by the overhang.
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8
Spread the cheese filling evenly over the phyllo base using a spatula, smoothing it out to the corners.
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9
Fold the overhanging edges of the bottom phyllo sheets back over the filling. This creates a beautiful, rustic crust.
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10
Layer the remaining 6-8 phyllo sheets on top, brushing each one with butter. For the top layer, you can slightly 'scrunch' the sheets for a more textured, artisanal look.
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11
Using a very sharp knife, score only the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom, as this helps the steam escape and makes serving easier later.
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12
Flick a few drops of cold water over the top with your fingers (this helps the pastry crisp up) and sprinkle with sesame seeds if using.
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13
Bake in the center of the oven for 45-55 minutes, or until the pastry is a deep golden brown and sounds hollow when tapped.
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14
Remove from the oven and let the Tiropita rest for at least 15-20 minutes. This allows the cheese filling to set so it doesn't run when sliced.
💡 Chef's Tips
Always use high-quality Greek feta stored in brine for the best flavor; avoid pre-crumbled varieties which can be dry. If your phyllo breaks, don't panic! Just patch it together with a little extra butter; it will be invisible once baked. To get the crispiest bottom, bake the pie on the lowest oven rack for the first 15 minutes, then move it to the center. Never microwave leftover Tiropita; reheat it in a 350°F oven for 10 minutes to restore the pastry's crunch. For a different flavor profile, you can substitute the mint with fresh dill or flat-leaf parsley.
🍽️ Serving Suggestions
Serve warm with a crisp Horiatiki (Greek Village Salad) of tomatoes, cucumbers, and olives. Pair with a chilled glass of Assyrtiko or a dry Sauvignon Blanc to cut through the richness of the cheese. Accompany with a dollop of cold Tzatziki for a refreshing temperature contrast. Serve as part of a Meze platter alongside roasted red peppers and dolmades. Enjoy a slice for breakfast with a strong cup of Greek coffee.