📝 About This Recipe
Transport your senses to the sun-drenched islands of Greece with this authentic Tiropita, a masterpiece of Mediterranean comfort food. This savory pastry features layers of shatteringly crisp, buttery phyllo dough cradling a rich, tangy filling of premium feta, creamy ricotta, and aromatic herbs. It is a harmonious balance of salty, creamy, and crunchy textures that makes it an irresistible appetizer or a light, sophisticated lunch.
🥗 Ingredients
The Cheese Filling
- 14 ounces Greek Feta Cheese (high quality, crumbled by hand)
- 1 cup Ricotta Cheese (full fat, drained of excess liquid)
- 1/2 cup Kefalotyri or Parmesan (finely grated for a sharp kick)
- 3 pieces Large Eggs (at room temperature, lightly beaten)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
Pastry and Assembly
- 1 package Phyllo Dough (16 oz, thawed completely in the fridge)
- 1 cup Unsalted Butter (melted and clarified if possible)
- 2 tablespoons Extra Virgin Olive Oil (mixed with the melted butter)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly brush a 9x13 inch baking pan with the butter and olive oil mixture.
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2
In a large mixing bowl, combine the crumbled feta, ricotta, and grated Kefalotyri. Use a fork to mash them together slightly while keeping some texture.
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3
Stir in the beaten eggs, chopped mint, dill, black pepper, and nutmeg. Mix until well incorporated. Note: Avoid adding extra salt as the feta is naturally salty.
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4
Carefully unroll the phyllo dough and place it between two slightly damp clean kitchen towels to prevent it from drying out and cracking.
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5
Place one sheet of phyllo into the bottom of the prepared pan, allowing the edges to hang over. Brush lightly with the butter mixture.
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6
Repeat this process with about 7-8 more sheets of phyllo, brushing each layer with butter before adding the next. Rotate the sheets slightly to ensure even coverage.
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7
Spread the cheese mixture evenly over the layered phyllo sheets, smoothing it out with a spatula.
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8
Fold the overhanging edges of the bottom phyllo sheets inward over the cheese filling.
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9
Layer the remaining 7-8 phyllo sheets on top of the cheese, brushing each sheet generously with the butter mixture as you go.
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10
Using a very sharp knife, score only the top layers of the phyllo into squares or diamonds. Do not cut all the way to the bottom; this allows steam to escape and makes serving easier later.
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11
Brush the very top layer with any remaining butter and sprinkle with sesame seeds.
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12
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep golden brown and exceptionally crispy.
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13
Remove from the oven and let the Tiropita rest for at least 15 minutes before cutting all the way through the scored lines. This allows the cheese filling to set.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight; never thaw it at room temperature as it will become gummy. Use high-quality Greek sheep's milk feta for the most authentic and tangy flavor profile. If the top is browning too quickly, loosely cover the pan with aluminum foil for the final 10 minutes of baking. Don't be shy with the butter; it is what creates the distinct flaky layers and prevents a soggy bottom. To make individual triangles instead of a tray pie, cut phyllo into strips, place a spoonful of filling at one end, and fold like a flag.
🍽️ Serving Suggestions
Serve warm alongside a crisp Horiatiki (Greek Salad) with plenty of kalamata olives. Pair with a chilled glass of Assyrtiko or a light, dry Rosé to cut through the richness of the cheese. Offer a side of Greek yogurt mixed with a little honey and garlic for dipping. Serve as part of a Meze platter with dolmades, hummus, and roasted red peppers. Enjoy leftovers at room temperature for a quick and delicious breakfast on the go.