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Tiropita
Tiropita
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Indulge in a creamy Greek cheese pie with feta and Kefalotiri (or Parmesan) in flaky phyllo layers.
Ingredients:
  • 6 tablespoons butter
  • 2 cups milk
  • 1 pinch nutmeg
  • 1 pound feta cheese
  • 4 large eggs, beaten
  • 3 ounces grated Greek Kefalotiri cheese
  • 0.25 cup chopped fresh parsley
  • 0.75 cup melted butter for brushing
  • 0.75 pound phyllo dough, thawed
Instructions:
  • In a small saucepan over medium-low heat, melt 6 tablespoons of butter. Whisk in flour until smooth and cook for 2 minutes, stirring constantly. Gradually pour in milk while stirring continuously with a whisk or wooden spoon. Add salt and nutmeg and cook until the white sauce is bubbly and thickened, about 5 to 10 minutes.
  • In a large bowl, smash feta cheese using a fork, then mix in beaten eggs, grated kefalotiri, and parsley. Pour in the hot white sauce and thoroughly combine.
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly coat a 9x13-inch baking dish with melted butter.
  • Begin by delicately laying a sheet of phyllo dough in your baking dish and generously brushing it with luscious melted butter. Remember to cover the remaining phyllo sheets with plastic wrap to preserve their freshness. Repeat this process with half of the phyllo sheets, gracefully brushing each one with butter as you go, ensuring they elegantly reach up the sides of the dish. Finally, pour in the tantalizing cheese filling.
  • Place the remaining pastry sheets over the filling, generously brushing each layer with butter. Finish by brushing the top sheet with butter and carefully cutting it into 3-inch wide strips using a sharp knife from one end of the baking dish to the other.
  • Bake in the preheated oven for about 45 minutes until the pastry turns golden brown and crisp. Allow it to rest for 5 minutes, then cut into squares and serve hot.

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