Tiropita: Greek Feta & Phyllo Pie

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories.

phyllo dough

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade dough

Whole wheat phyllo adds fiber while homemade can reduce costs.

Start by measuring out 15 to 16 ounces of ricotta cheese and place it in a bowl.

Add about 1.5 pounds of feta cheese to the bowl, crumbling it in.

Sprinkle in 2 to 3 tablespoons of black pepper and 3 tablespoons of olive oil.

Finely chop fresh mint and add it to the cheese mixture, mixing everything together.

Taste the mixture to check for saltiness, adjusting with more black pepper if needed.

Add 2 eggs to the mixture, beat them slightly in the bowl, and mix everything together until combined.

Prepare a 9 by 13 inch baking pan by brushing it with melted butter.

Take 1 pound of thawed phyllo pastry and line the bottom of the pan with one sheet, drizzling melted butter over it.

Continue layering phyllo sheets around the pan, letting half hang over the edges, drizzling butter between each layer.

Once half the sheets are layered, place a final sheet in the center without buttering it, and spread the cheese filling on top.

Sprinkle additional feta cheese on top of the filling.

Optionally, add muenster cheese or another melty cheese to the filling.

Fold the phyllo over the filling, drizzling butter over the layers as you go.

Bunch up the remaining phyllo sheets to create an accordion effect on top, or layer them traditionally with butter in between.

Tuck in the edges of the phyllo and brush or drizzle any remaining butter on top.

Preheat the oven to 375 degrees Fahrenheit.

Bake the tiropita on the center rack for about 45 minutes to 1 hour, until the top is golden brown.

Once baked, let it sit at room temperature for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens