Greek

Tiropita

A small Greek cheese pie with crisp, oil-brushed phyllo and a salty feta filling softened with egg and yogurt. It is baked until deeply golden, then rested briefly so the layers settle and cut cleanly.

Ingredients

• Phyllo pastry sheets, thawed6 sheets
• Feta cheese, crumbled180g
• Graviera or kefalotyri cheese, grated50g
• Large egg1
• Greek strained yogurt2 tbsp
• Whole milk1 tbsp
• Extra-virgin olive oil3 tbsp
• Unsalted butter, melted1 tbsp
• Freshly ground black pepper1/4 tsp
• Ground nutmeg1 pinch

Method

1. Heat the oven to 180°C and lightly oil a small baking dish about 20 x 15 cm.
2. In a bowl, mix the crumbled feta, grated graviera, egg, yogurt, milk, black pepper, and nutmeg until just combined, keeping some texture in the cheese.
3. Stir the olive oil and melted butter together in a small bowl for brushing the phyllo.
4. Lay one phyllo sheet in the dish, letting the edges overhang, and brush it lightly with the oil-butter mixture.
5. Repeat with two more phyllo sheets, laying each one at a slight angle and brushing each layer lightly.
6. Spread the cheese filling evenly over the phyllo base.
7. Fold the overhanging phyllo edges over the filling, brushing them as you fold.
8. Top with the remaining three phyllo sheets, brushing each one and tucking the edges neatly down the sides of the dish.
9. Brush the top well, then score the pie into 2 portions with a sharp knife without cutting all the way through the bottom.
10. Bake for 30 to 35 minutes, until the phyllo is crisp, puffed, and deep golden brown.
11. Let the tiropita rest for 10 minutes before cutting along the scored lines and serving warm.

Common questions