Tyropita Cheese Phyllo Pie
Delight your taste buds with the irresistible flavors of Tyropita, a traditional Greek cheese phyllo pie that combines a flaky, golden crust with a rich, velvety filling. Perfectly layered sheets of delicate phyllo dough are brushed with buttery goodness, encasing a creamy mixture of tangy feta, smooth ricotta, and savory parmesan cheeses, bound together with eggs and a touch of milk for added creaminess. Baked to perfection until the top turns irresistibly crispy, this savory pie strikes the perfect balance of textures and flavors. The recipe is simple yet elegant, making it an ideal choice for breakfast, brunch, or as a showstopping appetizer. Serve it warm and watch it disappear at any gathering!
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 300 grams feta cheese
- 200 grams ricotta cheese
- 50 grams parmesan cheese
- 3 large eggs
- 150 grams unsalted butter
- 50 ml milk
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x13-inch baking dish with olive oil or butter.
In a mixing bowl, crumble the feta cheese and mix it with the ricotta and parmesan cheeses.
Add the eggs, milk, salt, and black pepper to the cheese mixture. Stir until well combined and creamy.
Melt the butter in a small saucepan or microwave. Keep it warm for brushing the phyllo dough.
Place one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat with 5 more sheets, brushing each layer with butter.
Spread half of the cheese mixture evenly over the layered phyllo sheets.
Add another 6 sheets of phyllo dough on top of the cheese layer, brushing each sheet individually with butter.
Spread the remaining cheese mixture over the second phyllo layer.
Top the pie with another 6 sheets of phyllo dough, again brushing each with butter.
Using a sharp knife, score the top layers of the phyllo into square or diamond shapes (do not cut all the way through). This will make cutting the pie easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden and crispy.
Remove the tyropita from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 318 mg | 24% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 113 mg | 2% | |
*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.
