Traditional Tiropita – Greek Cheese Pie

0 0
Traditional Tiropita – Greek Cheese Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

17 ounces/ 500 grams Feta cheese
9 ounces/ 250 grams fresh anthotiro or ricotta
2 tablespoons fresh chopped mint or 1 tablespoon dry
2 tablespoons fresh chopped dill or 1 tablespoon dry
freshly ground pepper
3 Eggs
1 tablespoon Olive Oil plus more for brushing
12 phyllo sheets defrosted
white sesame seeds or black sesame seeds optional
  • Medium

Ingredients

Directions

Share

Tiropita, otherwise known as ‘Greek cheese pie’, is popular throughout Greece and is eaten for breakfast or as a mid-day snack. Although this dish is relatively easy to make, it does take some patience as you will be working with pyhllo dough. To prepare, simply crumble the feta cheese (and mix it with other kinds of  cheese if desired) and combine with an egg. Wrap the whole thing in phyllo pastry, brush it with olive oil or melted butter, and bake until crispy and golden!

How to Make Traditional Tiropita, Greek Cheese Pie:

  1. Preheat oven at 350 F (180 C)
  2. Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
  3. In a large bowl smash the feta and anthotiro with a fork.
  4. Add the mint, dill and pepper and mix.
  5. In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
  6. Prepare your working area so that you have space to spread the phyllo.
  7. Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead.
  8. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
  9. Spread the cheese mixture over the phyllo making sure it is spread evenly.
  10. Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
  11. Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
  12. Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
  13. Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
  14. Let it cool for 15 minutes and cut in pieces.
  15. Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Banana Fufu
previous
Fufú de Plátano (Banana Fufu)
Banana Fufu
previous
Fufú de Plátano (Banana Fufu)