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Tiropita
Created by: Howcan Team
Ingredients
- 1 package of phyllo dough, thawed
- 1/2 cup of unsalted butter, melted
- 1 cup of feta cheese, crumbled
- 1 cup of ricotta cheese
- 1/2 cup of Parmesan cheese, grated
- 2 eggs, beaten
- 1/4 cup of fresh parsley, chopped
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together the feta cheese, ricotta cheese, Parmesan cheese, eggs, parsley, nutmeg, salt, and pepper.
- Place one sheet of phyllo dough in the prepared baking dish and brush with melted butter. Repeat with 7 more sheets of phyllo, brushing each layer with butter.
- Spread half of the cheese mixture over the phyllo layers.
- Layer 8 more sheets of phyllo on top of the cheese mixture, brushing each layer with butter.
- Spread the remaining cheese mixture over the phyllo layers.
- Layer the remaining phyllo sheets on top, brushing each layer with butter.
- Using a sharp knife, score the top layer of phyllo into squares or triangles, being careful not to cut all the way through to the bottom.
- Bake in the preheated oven for 45 minutes, or until the phyllo is golden brown and crispy.
- Allow to cool for 10 minutes before cutting into portions and serving. Enjoy!
Tiropita, a traditional Greek dish, has a rich history dating back to ancient times. This delectable pastry is made with layers of crispy phyllo dough and a savory filling of feta cheese, eggs, and herbs. The origins of tiropita can be traced to the Byzantine era, where it was enjoyed as a popular snack. Today, it is a beloved staple in Greek cuisine, often served as an appetizer or part of a mezze platter. Chefs in regions like Athens and Thessaloniki take pride in perfecting the art of making tiropita, ensuring the filling is creamy and the phyllo dough is golden and flaky. For the best tiropita experience, seek out authentic Greek restaurants or bakeries where this timeless dish is crafted with love and tradition.
75 min
12
250 calories
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