Tiropita — Cheese Pie

Tiropita — Cheese Pie

Greek Non Fasting
Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

The sister dish to spanakopita — phyllo layered around a filling of three Greek cheeses, eggs, and
herbs. Richer and more custardy than spanakopita, tiropita is breakfast food, snack food, and dinner
food all at once. Absurdly good with a glass of wine.

FASTING LEVEL: Non-Fasting (three cheeses, eggs, butter)

SERVINGS: 8
TIME: 1 hour 15 minutes

INGREDIENTS:
For the filling:
- 400 g feta cheese, crumbled
- 250 g ricotta or farmer's cheese
- 150 g kefalotyri or Parmesan, grated
- 4 large eggs
- 200 g Greek yogurt
- 3 green onions, finely sliced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 0.5 teaspoon ground nutmeg
- Black pepper (no added salt — feta is salty enough)

For the phyllo:
- 1 (450 g) package phyllo dough, thawed
- 200 g butter, melted

METHOD:
1. In a large bowl, combine crumbled feta, ricotta, grated cheese, eggs, yogurt, green onions, dill, mint, nutmeg, and black pepper. Mix until smooth.
2. Brush a 23×33 cm baking dish with butter. Layer 8 sheets of phyllo on the bottom, brushing each with butter.
3. Spread the cheese filling evenly.
4. Layer 8 more phyllo sheets on top, buttering each.
5. Tuck overhanging phyllo down into the pan.
6. Score the top into squares without cutting through.
7. Brush the top generously with remaining butter. Sprinkle with a little water from your fingers — this gives an extra-shattery crust.
8. Bake at 180C (350F) for 45-55 minutes until deeply golden.
9. Rest 15 minutes before slicing along the score lines.

NOTES:
- The three-cheese combination is the secret: feta for salt and tang, ricotta for creaminess, hard cheese for depth.
- Do not add salt to the filling — feta and hard cheese are both already well-salted.
- Small individual tiropitakia (triangles) are traditional party food. Cut phyllo into strips, add filling at one end, fold into triangles like folding a flag. Bake 20 minutes.
- Tiropita freezes beautifully unbaked. Assemble, freeze solid, then wrap. Bake from frozen, adding 15 minutes to baking time.

NUTRITION (per serving, approximate):
Calories: 440 | Protein: 20 g | Carbohydrates: 28 g | Fat: 28 g | Fibre: 2 g

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