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Tiropita
Feta cheese pie
Feta and egg cheese pie in buttery fillo (τυρόπιτα)
Tiropita is the cheese pie Greek children grow up on: bought hot from the neighbourhood fourno on the way to school, baked in big trays for birthday parties, and cut into squares for a quick lunch with a glass of ayran-style yogurt drink. The filling is softer and milder than spanakopita's, a creamy custard of feta, a fresh white cheese and eggs set between crisp, buttery fillo. It is good warm from the oven and still good cold in a lunch box. Use a feta labelled vegetarian, as many are made with animal rennet. Chef's tip: crumple the middle sheets of fillo loosely instead of laying them flat; the air pockets keep the pie light, and pressing them flat (the usual mistake) gives a dense, doughy middle.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
- 10 ½ oz feta cheesevegetarian, crumbled
- 9 oz ricottaor anthotyros or cottage cheese
- 5 ½ oz Greek yogurt
- 3 eggs
- ½ cup milk
- 1 tsp dried mint (optional)
- ½ tsp black pepper
For the pastry
- 14 oz fillo pastryabout 10 sheets, thawed
- 3 ½ oz buttermelted
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Method
0/8 doneStep 1: Heat the oven to 350°F (325°F fan) and brush a 23 × 30 cm tin with a little of 3 ½ oz butter.
Step 2: Mash 10 ½ oz feta cheese and 9 oz ricotta together with a fork, leaving some small lumps. Beat in 5 ½ oz Greek yogurt, 3 eggs, ½ cup milk, 1 tsp dried mint and ½ tsp black pepper to a thick, spoonable cream.
Step 3: Lay 4 sheets of 14 oz fillo pastry in the tin, brushing each with butter and letting them hang over the edges.
Step 4: Spread half the filling over the pastry. Brush 2 more sheets with butter, crumple them loosely like fabric and lay them over the filling.
Step 5: Add the rest of the filling, then fold the overhanging pastry inwards. Top with the remaining sheets, brushing each, and tuck in the edges.
Step 6: Score the top into squares, brush with the last of the butter and sprinkle with a few drops of water so the top doesn't curl.
Step 7: Bake for 40–45 minutes, until puffed and golden brown, and a knife pushed into the middle comes out with no runny egg.
40 minStep 8: Leave for 10 minutes so the filling firms, then cut and serve warm. Reheat leftovers in the oven, not the microwave, so the pastry stays crisp.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 15 g
- Carbs
- 24 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tiropita take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of feta cheese?
- Goat's cheese or ricotta salata, same amount.
- What can I use instead of greek yogurt?
- Sour cream or buttermilk, same amount.
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