Tiropita
Indulge in the irresistible flavors of Tiropita, a traditional Greek cheese pie featuring a heavenly blend of creamy feta, ricotta, and salty kefalotyri cheese, all wrapped in layers of golden, flaky phyllo pastry. This classic dish is elevated with a hint of fresh dill and mint, adding a fragrant twist to the rich, cheesy filling. Each bite offers a perfect contrast between the buttery, crisp phyllo exterior and the luscious, savory interior. Perfect as an appetizer, snack, or main course, this recipe is a celebration of Mediterranean comfort food at its best. Ready in just over an hour, Tiropita is an impressive and easy-to-make dish for any gathering or family dinner. Keywords: Greek cheese pie, Tiropita recipe, phyllo pastry, Mediterranean appetizer, traditional Greek dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams feta cheese
- 200 grams ricotta cheese
- 100 grams kefalotyri cheese
- 2 pieces large eggs
- 100 grams unsalted butter
- 60 milliliters whole milk
- 12 sheets phyllo pastry sheets
- 1 tablespoon fresh dill
- 1 tablespoon fresh mint
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F).
Crumble the feta cheese into a large mixing bowl. Add ricotta cheese and grated kefalotyri cheese.
In a separate bowl, beat the eggs and then pour them into the cheese mixture.
Add the milk, finely chopped fresh dill, and mint to the cheese mixture.
Season the mixture with salt and black pepper, and stir until all ingredients are well combined.
Melt the butter in a small saucepan over low heat or in a microwave.
Brush a large baking dish with some of the melted butter.
Unroll the phyllo pastry sheets and cover them with a damp towel to prevent drying out.
Place one sheet of phyllo dough in the prepared baking dish, brushing it with melted butter. Repeat the process with 5 more sheets of phyllo, ensuring each is brushed with butter.
Spread the cheese mixture evenly over the layered phyllo in the baking dish.
Layer the remaining 6 sheets of phyllo over the filling, brushing each with butter. Ensure the top is well-coated with butter to aid in crisping.
Using a sharp knife, lightly score the top layers of phyllo into squares or triangles, taking care not to cut through to the filling.
Bake in the preheated oven for 40 minutes or until the phyllo pastry is golden brown and crisp.
Allow the tiropita to cool slightly before slicing along the scored lines and serving.
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 6885 mg | 299% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 2926 mg | 225% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 816 mg | 17% | |
*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.
