Tyropita Breakfast Pastry

Name: Tyropita Breakfast Pastry
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Greek
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

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.

65 minMediumServes 6340 cal/serving

GreekBreakfastOvenVegetarianNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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

1

Preheat oven to 375°F. Lightly brush a 9x13-inch baking pan with 1/2 cup melted unsalted butter.
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.
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.
4

Spread the cheese filling evenly over the layered phyllo.
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.
6

Score the top few layers of pastry into desired portions with a sharp knife, without cutting all the way through.
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.

Questions

Can I make Tyropita Breakfast Pastry dairy-free?

Not cleanly. Here the dairy (1/2 cup unsalted butter, melted, 8 oz feta cheese, crumbled, 1 cup whole-milk ricotta cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I make Tyropita Breakfast Pastry gluten-free?

Not cleanly. 16 sheets frozen phyllo dough (14x18-inch sheets), thawed overnight in fridge has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free breakfast collection instead.

How long does Tyropita Breakfast Pastry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Tyropita Breakfast Pastry?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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