Gluten-Free Tiropita
Indulge in the irresistible flavors of this Gluten-Free Tiropita, a modern twist on the classic Greek cheese pie! Perfect for those with gluten sensitivities, this recipe uses delicate, gluten-free phyllo dough to create layers of flaky, buttery perfection. The rich and creamy filling combines feta, ricotta, and cream cheese, seasoned with a hint of dill, black pepper, and salt for a savory balance that melts in your mouth. With just 25 minutes of prep time and a golden, crisp finish in the oven, this dish is ideal for brunch, appetizers, or a comforting dinner side. Serve warm and enjoy the authentic taste of Greece — gluten-free and delicious!
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Recipe Information
Ingredients
- 12 sheets Gluten-free phyllo dough
- 250 grams Feta cheese, crumbled
- 200 grams Ricotta cheese
- 100 grams Cream cheese, softened
- 2 large Eggs
- 100 grams Unsalted butter, melted
- 2 tablespoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Dried dill or fresh dill, chopped (optional)
Instructions
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with a thin layer of olive oil.
In a large mixing bowl, combine the feta cheese, ricotta cheese, and cream cheese. Mash the cheeses together with a fork until they form a uniform mixture.
Crack the eggs into the cheese mixture and stir until well incorporated. Add salt, black pepper, and dill (if using), and mix thoroughly. Set the filling aside.
Place one sheet of gluten-free phyllo dough on a clean surface, and brush it lightly with melted butter. Layer a second sheet on top, also brushing it with melted butter. Repeat this process until you have stacked six sheets.
Gently transfer the stacked phyllo sheets to the prepared baking dish, allowing the edges of the dough to hang over the sides of the dish.
Spread the cheese filling evenly onto the phyllo dough in the baking dish.
Stack the remaining six sheets of gluten-free phyllo dough on a clean surface, brushing each layer with melted butter as before.
Place the new stack of phyllo sheets over the cheese filling, tucking in or trimming any excess dough around the edges of the baking dish.
With a sharp knife, score the top layer of the phyllo dough into a diamond or square pattern, being careful not to cut all the way through to the filling.
Brush the top layer with a final coat of melted butter and drizzle a bit of olive oil for extra crispness and color.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
Remove the tiropita from the oven and allow it to cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.7 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2171 mg | 167% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
