Greek · Main · Medium
Tiropita
Flaky phyllo wrapped around a tangy feta filling. Greece's favorite hand pie, crisp outside and molten inside.
The whole recipe in 60 seconds
Tiropita, in 5 ideas
- Keep the phyllo under a damp towel while you work, it dries out in minutes.
- Butter every layer, that is what makes it shatteringly crisp.
- Scoring before baking gives you clean slices after.
- A mix of feta and a milder cheese keeps it from getting too salty.
- It reheats well in a hot oven, never the microwave.
What you need
Ingredients
- 12 sheets phyllo pastry, thawed
- 400g feta, crumbled
- 200g ricotta
- 3 eggs, beaten
- 100g butter, melted
- 2 tbsp fresh dill, chopped
- Black pepper
How to make it
Directions
- Mix the feta, ricotta, eggs, dill and plenty of black pepper in a bowl.
- Brush a baking dish with melted butter and layer 6 phyllo sheets, buttering each one.
- Spread the cheese filling evenly over the phyllo.
- Layer the remaining 6 sheets on top, buttering each, and tuck in the edges.
- Score the top into portions, brush with more butter and bake at 180C (350F) for 35 to 40 minutes until deep golden.
- Rest 10 minutes before cutting along the scored lines.
Money saver. Phyllo from the freezer aisle is a fraction of the price of fresh, and works just as well once thawed.