How to Make Traditional Tiropita, Greek Cheese Pie:

• Preheat the oven at 350 F (180 C).
• Grease a 9X13 inch (25X35 cm) casserole or pan with olive oil.
• In a large bowl smash the feta and anthotiro (or ricota) with a fork.
• Add the mint, dill and pepper and mix.
• In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon of olive oil. Mix well.
• Prepare your working area so that you have space to spread the phyllo.
• 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.
• 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.
• Spread the cheese mixture over the phyllo making sure it is spread evenly.
• Cover with 5-6 more phyllo sheets repeating the same process (i.e. brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
• Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
• Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
• 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.
• Let it cool for 15 minutes and cut in pieces.
• It's delicious when served warm, but you can also eat it at room temperature.