Print the recipe here: https://www.dimitrasdishes.com/tiropita-greek-feta-phyllo-pie/
Ingredients
1-1 and 1/2 pounds of feta cheese
1 pound ricotta cheese
6-8 slices Muenster cheese, Gruyere, or Gouda (optional)
2 eggs
2 tablespoons olive oil
2 tablespoons finely chopped mint
1/4 teaspoon ground black pepper
1 pound (#4) phyllo, thawed and at room temperature
8 oz butter, melted
Instructions
Preheat the oven to 375 °F, 190 °C.
Combine the ricotta, mint, and pepper in a large mixing bowl. Crumble the feta and add to the mixture. Mix to combine. Taste and season with salt if needed.
Beat the eggs and add them with the olive oil. Mix together until incorporated.
Grease a 9 by 13-inch (25 by 35cm) baking dish with butter.
Lay one sheet of phyllo on the bottom of the pan and drizzle with melted butter.
Place the second sheet of phyllo half inside the pan and the other half hanging outside beginning with the left side of the pan. Drissle the top with butter and continue lining the pan with phyllo until you go all around the pan. (See Video)
Spread the cheese mixture in the center of the pan. Place the cheese slices over the cheese filling. This is optional.
Fold the phyllo that is hanging outside of the pan over the filling and drizzle it with butter.
Take one sheet of phyllo at a time and scrunch it together to form an accordion and place them on top of the pie.
Brush the top and sides of the pie with the remaining melted butter.
Bake the pie on the center rack of the preheated oven for 45 minutes or until golden.
Allow the tiropita to sit at room temperature for 15 minutes before serving.
Enjoy! Kali Orexi.
Notes
Freezer Instructions: Wrap the unbaked tiropita pie with plastic wrap and store in the freezer up to 3 months. Either thaw it overnight in the refrigerator or bake it frozen. To bake it frozen remove the plastic and cover the pie loosely with foil. Bake at 375 °F for 40 minutes. Uncover and bake until golden.
The leftover pie can also be frozen and then warmed through in the oven until crisp when ready to eat.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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23 Comments
Ugh, but its Great Lent! LoL. I'll save this for afterwards.
I noticed that you did not slice through the phyllo before baking the way you do with your spanikopita. Was that an oversight or is it not necessary to do? Thank you again for another wonderful recipe… I love them all!
Absolutely love the idea I have to sometimes use very flaky puff pastry because I can’t get filo where I am but brilliant absolutely brilliant
Plus I use deal I’m going to try the mint like you did in yours and I do mix and match my cheeses up but it’s always got to have a better life better
I could eat these recipes everyday.
I have a cheese question for you is halloumi cheese from Greece or Cyprus
I liked this teropita. Good job.
Yummy, will be trying this.
My great aunt used to make this, I have asked her daughter for the recipe, but no luck.
Oh, her mother taught her everything, these tiny 4' 8" (1.4m) women cook and bake like angels. However, I carry too much excess weight, and my 2nd cousin, the daughter, wouldn't give me this recipe or the Greek lemon roast potatoes.
Stupid really, if I was able to make the real thing, I would not have been eating other things looking for the flavours I really wanted.
Thank you, thanks YouTube.
I'm off to see if you have posted a recipe for the potatoes.
Dig your version of tiropita! 😋
👏👏👏👏👏👏
Goes perfect with red wine 🍷
Magyrul a receptet kérhetem köszi
Gouda cheese was a brilliant addition. Thanks Dimitra!
thankyou Dimitra i will be putting Gouda cheese aswell but I am not telling my mum lol
can you make tiropita a day ahead ?
I just came across your videos their amazing. I am Serbian so are pitas similar but different lol! We use cottage cheese instead of ricotta I’ve def never tried the Munster cheese in it I will try it for Easter tomorrow. Keep making your videos your awesome ❤ Hrstos se Rodi
Hrstos Anesti
Heck with vegetarian (but enjoy if that is your thing LOL). One of my fav quick & easy meals is buying the cheese/phyllo spiral and I try to always keep a bag of Trader Joe's grilled meatballs (NOT mini's those are not as good) in my freezer. Pop a couple in, serve with, great dinner. To take it over the top if I have Russian Eggplant spread, that they sell at the Russian store (and amazingly still have in stock so i hoarded lol), it's an amazing combo. Sometimes I even skip the meatballs, LOL cause the phyllo & eggplant combo is sooo good. PS been trying to get a friend's Mom to teach me to make this, but I may be brave and just go off this recipe. Dimitra never steers us wrong!
I love your recipes but I'm jealous of the phyllo. I'm Gluten free so when I make a dish like this, I need to make the phyllo myself. Trust me, GF home made phyllo looks nothing like your luscious sheets of heaven. But this recipe is definitely on my to do list. Thank you so much for the motivation to greatness!
I love love you fantastic recipes! You are truly a genius authentic Greek goddess! I have made many of your recipes and I absolutely love them !
What a great recipe. I'm adding Gouda cheese on top. I've only got puff pastry. What temperature donut suggest for a gas oven ? And for how long please?
Dimitrios is the Greek Martha Stewat. Her recipes are amazing and she makes it so easy
I'm in the UK. Instead of Ricotta I use Cottage Cheese, 3 eggs (serves 6) and will add a thin layer of spinach in the middle of the mix, and layer of Cheddar (strong) at the top – beautiful and everyone loves it!