Tiropita (Greek Cheese Pie)

🧂 Ingredients

• 500 g Phyllo dough(Thawed according to package directions. Keep covered with a damp cloth to prevent drying.)
• 500 g Feta cheese(Good quality, preferably Greek feta. Crumble or grate.)
• 4 Large eggs
• 100 ml Milk(Whole milk is recommended for richness.)
• 150 g Unsalted butter(Melted. You may need a little extra for greasing the pan.)
• 2 tbsp Fresh dill(Finely chopped. You can substitute with dried dill (1 tsp) if fresh is unavailable, but fresh is preferred.)
• 1/2 tsp Black pepper(Freshly ground, to taste. Feta is salty, so adjust accordingly.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: In a medium bowl, crumble the feta cheese into small pieces. Add the eggs, milk, chopped fresh dill, and black pepper. Whisk everything together until well combined and the mixture is relatively smooth. Taste and adjust seasoning if necessary, keeping in mind the saltiness of the feta.

   ⏱️ 10 minutes
2. 2

   Prepare the phyllo and pan: Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking pan with some of the melted butter. Carefully unroll the thawed phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out while you work.

   ⏱️ 5 minutes
3. 3

   Layer the bottom phyllo: Take one sheet of phyllo dough and lay it in the prepared pan, gently pressing it into the corners. Brush the entire surface generously with melted butter. Repeat this process with about half of the phyllo sheets (approximately 8-10 sheets), buttering each layer. The layers should extend slightly up the sides of the pan.

   ⏱️ 15 minutes
4. 4

   Add the filling and top phyllo: Pour the feta cheese mixture evenly over the layered phyllo base. Spread it out gently. Now, layer the remaining phyllo sheets on top of the filling, again brushing each sheet generously with melted butter. Tuck the edges of the top layers down into the sides of the pan to create a neat border.

   ⏱️ 10 minutes
5. 5

   Score and bake: Using a sharp knife, carefully score the top layers of the phyllo into serving portions (squares or diamonds). This makes cutting easier after baking. Brush the very top layer with any remaining melted butter. Bake in the preheated oven for 40-45 minutes, or until the top is beautifully golden brown and crisp.

   ⏱️ 40-45 minutes
6. 6

   Cool and serve: Remove the tiropita from the oven and let it cool in the pan for at least 15-20 minutes before cutting completely through the scored lines. This allows the filling to set and prevents the phyllo from becoming soggy. Serve warm or at room temperature.

   ⏱️ 20 minutes (cooling)

💡 Pro Tips

• ✓Ensure your phyllo dough is completely thawed before starting. Keep it covered with a damp cloth at all times to prevent it from drying out and tearing.
• ✓Butter each layer of phyllo generously for maximum crispness and flavor.
• ✓Scoring the top before baking makes it much easier to cut cleanly after it has cooled slightly.
• ✓Allowing the tiropita to rest after baking is crucial for the filling to set properly.

🔄 Variations

• For individual portions, cut the phyllo sheets into smaller rectangles and layer them in mini muffin tins or small ramekins.
• Add a small amount of grated hard cheese like kefalotyri or parmesan to the filling for added depth of flavor.
• Incorporate a pinch of nutmeg or a tablespoon of plain yogurt into the filling for a different flavor profile.

🥗 Nutrition

Per serving