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GreekAuthentic Cuisine

Tiropita

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Tiropita

Tiropita, a beloved staple across Greek households, is traditionally enjoyed as a versatile snack or light meal. Whether shared during a casual family lunch or as a comforting treat at any time of the day, this dish reflects the Greek knack for elevating simple ingredients into something memorable. Olive oil and lemon are always at the ready, lending their flavors to this comforting pastry that feels like home.

Crisp, golden phyllo envelops a creamy filling of feta and anthotyro, with just enough eggs to bind them into a luscious mix. The taste is a harmonious blend of tangy and savory, with the salt accentuating the cheese's natural flavors. Each bite is a textural delight, with the phyllo's delicate layers contrasting the smooth, rich filling.

Ingredients

  • 400 gfeta
  • 100 ganthotyro
  • 2eggs
  • 10 sheetsphyllo
  • 100 mlolive oil
  • to tastefine sea salt

Method

  1. Begin by taking the 400 g of feta and 100 g of anthotyro out of the refrigerator to bring them to room temperature. This will make them easier to crumble and mix. Crack the 2 eggs into a bowl and let them sit at room temperature as well, which helps them blend smoothly with the cheeses.
  2. In a large mixing bowl, crumble the feta and anthotyro using your hands or a fork until they are evenly mixed. Add the eggs to the cheese mixture and stir until fully incorporated. The mixture should be creamy and slightly chunky, with no large lumps of cheese.
  3. Lay out your phyllo sheets and cover them with a damp cloth to prevent drying. Brush a baking dish, approximately 9x13 inches, with olive oil using a pastry brush. Take one sheet of phyllo and lay it into the dish, letting the edges hang over the sides. Brush the phyllo lightly with olive oil, ensuring the entire surface is covered.
  4. Repeat the process by layering five sheets of phyllo, brushing each with olive oil before adding the next. This layering creates a flaky base for the tiropita. Once five sheets are layered, spread the cheese and egg mixture evenly over the phyllo.
  5. Fold the overhanging edges of the phyllo over the cheese mixture. Continue layering the remaining five sheets of phyllo on top, brushing each with olive oil as before. Tuck the edges into the sides of the dish to encase the filling completely.
  6. Using a sharp knife, score the top layer of phyllo into squares or diamonds, cutting through the top layers but not all the way to the filling. This will make it easier to cut the tiropita after baking and allow steam to escape.
  7. Preheat your oven to 180°C (350°F). Place the tiropita in the center of the oven and bake until the top is golden brown and crisp, about 30-40 minutes. The phyllo should be flaky and the filling set, with a rich aroma of baked cheese.
  8. Once baked, remove the tiropita from the oven and let it cool for a few minutes before serving. This allows the filling to set further and makes slicing easier. Serve warm, optionally with a drizzle of honey or a sprinkle of fine sea salt to taste.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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