Tiropita (Feta Cheese Phyllo Pie)
A classic Greek savory pie with a creamy, salty feta and egg filling enclosed in crisp, buttery layers of phyllo dough. Perfect as a party appetizer or light snack.
Ingredients
- 8 oz feta cheese, crumbled
- 1 cup whole-milk ricotta cheese
- 3 large eggs, beaten
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp black pepper, freshly ground
- 1/8 tsp ground nutmeg
- 12 sheets frozen phyllo dough sheets, thawed
- 1/2 cup unsalted butter, melted
- 2 tsp sesame seeds (optional)
Instructions
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1
Preheat oven to 375°F. Brush a 9-by-13-inch baking dish with melted unsalted butter.
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2
In a large bowl, combine 8 oz crumbled feta cheese, 1 cup whole-milk ricotta cheese, 3 beaten large eggs, 1/4 cup finely chopped fresh dill, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Mix well until smooth.
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3
Lay one sheet of frozen phyllo dough sheets, thawed in the prepared dish. Brush evenly with melted unsalted butter. Repeat until you have layered half the 12 sheets sheets, each brushed with butter.
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4
Pour the cheese filling over the phyllo and spread evenly.
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5
Layer the remaining frozen phyllo dough sheets, thawed sheets on top, brushing each with melted unsalted butter. Tuck any overhanging edges under the pie.
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6
Brush the top generously with remaining melted unsalted butter. Sprinkle with 2 tsp sesame seeds (optional) if using. Score the top layer of phyllo into serving rectangles using a sharp knife.
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7
Bake for 35 to 40 minutes until deep golden brown and crisp. Allow to cool for 10 minutes before cutting through the score lines and serving.