Tyropita Breakfast Pastry
A golden, flaky Greek cheese pie made with buttered phyllo dough and a savory feta and ricotta filling. Crisp on the outside and creamy within, it is a beloved Greek bakery staple.
Ingredients
- 16 sheets frozen phyllo dough (14x18-inch sheets), thawed overnight in fridge
- 1/2 cup unsalted butter, melted
- 8 oz feta cheese, crumbled
- 1 cup whole-milk ricotta cheese
- 2 large eggs, lightly beaten
- 2 tbsp fresh dill, chopped
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp ground nutmeg
- 2 tsp sesame seeds
Instructions
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1
Preheat oven to 375°F. Lightly brush a 9x13-inch baking pan with 1/2 cup melted unsalted butter.
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2
In a bowl, combine 8 oz crumbled feta cheese, 1 cup whole-milk ricotta cheese, 2 lightly beaten large eggs, 2 tbsp chopped fresh dill, 1/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Mix until smooth.
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3
Unroll the frozen phyllo dough (14x18-inch sheets), thawed overnight in fridge. Working quickly, lay one sheet in the pan and brush it all over with unsalted butter. Repeat, brushing each layer with butter, until you have used half the sheets.
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4
Spread the cheese filling evenly over the layered phyllo.
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5
Layer the remaining phyllo sheets on top, brushing each sheet with unsalted butter as before. Brush the top generously with any remaining unsalted butter and sprinkle with 2 tsp sesame seeds.
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6
Score the top few layers of pastry into desired portions with a sharp knife, without cutting all the way through.
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7
Bake for 30 to 35 minutes until the pastry is deep golden and crisp. Let cool for 10 minutes before slicing fully along the scored lines and serving.