Tiropitta
Indulge in the irresistible flavors of Tiropitta, a classic Greek cheese pie that combines crispy, golden layers of buttery phyllo dough with a rich, creamy filling. This traditional dish features a delectable blend of tangy feta cheese, smooth ricotta, and velvety Greek yogurt, perfectly seasoned with dried oregano, salt, and pepper for a savory touch. Each bite delivers a satisfying contrast between the crunchy phyllo exterior and the luscious cheese center, making it an ideal appetizer, side dish, or snack. With just 30 minutes of prep time and simple layering techniques, this recipe is both beginner-friendly and elegant, perfect for sharing with family and friends. Bake Tiropitta to golden perfection and serve it warm or at room temperature for an authentic taste of Greece.
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Recipe Information
Ingredients
- 16 sheets phyllo dough
- 1 cup unsalted butter
- 450 grams feta cheese
- 250 grams ricotta cheese
- 100 grams Greek yogurt
- 2 large eggs
- 0.5 teaspoons salt
- 0.5 teaspoons pepper
- 1 teaspoon dried oregano
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of melted butter.
In a large mixing bowl, crumble the feta cheese with a fork. Add the ricotta cheese, Greek yogurt, eggs, salt, pepper, and dried oregano. Mix until the ingredients are fully combined into a consistent filling.
Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Keep the melted butter warm for brushing on the phyllo dough.
Lay out your phyllo sheets on a clean surface and cover them with a damp kitchen towel to prevent them from drying out.
Place a sheet of phyllo dough into the baking dish, allowing the edges to slightly overlap the sides of the dish. Lightly brush the sheet with melted butter. Repeat this process by layering 8 sheets of phyllo in total, each brushed with butter.
Spread the cheese mixture evenly across the layered phyllo sheets in the baking dish.
Layer the remaining 8 phyllo sheets on top of the cheese mixture, one at a time, brushing each layer with butter. Tuck in the edges of the top sheets around the filling to seal the pastry.
Using a sharp knife, carefully score the top layers of phyllo into squares or diamonds to make cutting easier after baking.
Bake the tiropitta in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
Remove the tiropitta from the oven and let it cool for about 10 minutes. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 8582 mg | 373% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.6 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3409 mg | 262% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1031 mg | 22% | |
*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.
