Tiropita Recipe
Tiropita is a flaky Greek phyllo pie, filled with a scrumptious cheese mixture. Enjoy this savory pie recipe for breakfast or lunch.
Servings 8
Calories 330kcal
Ingredients
- 6 sheets of rustic phyllo pastry
- 3 large organic eggs beaten
- 500 g feta cheese crumbled (17.5 ounces)
- 200 g grated graviera cheese 7 ounces
- 1/2 cup full fat milk
- freshly ground pepper
- freshy ground nutmeg
- 1/4 cup olive oil
- a dash of water
- sesame seeds optional
Instructions
- Prepare the filling for the tiropita. The traditional tiropita recipe calls for feta cheese. In a large bowl, add the eggs, feta cheese and kaseri. Using a fork, crumble the feta and incorporatee all ingredients. Add the milk. Season with fresh ground pepper and freshly grated nutmeg. Blend well until mixture is rich and well incorporated. Put the mixture aside.
- For this tiropita recipe you will need a 30 cm / 12 inches baking pan. With a pastry brush, grease the bottom and sides of the pan. Place one sheet of phyllo at the bottom of the pan and with the brush sprinkle some olive oil. Repeat the procedure with another two layers of phyllo sheets for the bottom of the tiropita.
- Pour in the feta cheese mixture and smooth with a spatula. Use a knife to trim the four edges of the overhanging phyllo. Roll the excess phyllo inside the pan, covering the mixture.
- Top the tiropita with the rest of phyllo sheets. Make sure to oil each one, before adding the other. Brush the top with oil, sprinkle with water and sesame seeds. Scar the top phyllo with a sharp knife.
- Bake the tiropita in a preheated oven at 170oC for approximately one hour, until the phyllo is crisp and golden. Let it cool down for a while before serving.
Notes
I make this Greek tiropita recipe with store-bought phyllo dough. As it's usually frozen, I thaw it for 24 hours in the fridge. Sometimes, especially in the winter, it can take longer than 24 hours to be completely thawed, so be very careful with it!