Layers of crispy golden phyllo pastry wrapped around a rich, tangy filling of feta cheese, ricotta, and eggs, baked until shattering and flaky.
Instructions
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1
Crumble feta into a bowl, add ricotta, beaten eggs, mint, nutmeg, and pepper. Mix well to a creamy filling.
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2
Brush a baking sheet with melted butter. Layer 6 sheets of phyllo, brushing each generously with butter.
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3
Spread the cheese filling evenly over the phyllo layers.
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4
Layer the remaining 6 phyllo sheets on top, brushing each with butter. Tuck edges under to seal.
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5
Score the top layers into squares or diamonds with a sharp knife. Sprinkle a few drops of water on top to prevent curling.
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6
Bake at 180C for 35-40 minutes until deep golden and crispy. Cool 10 minutes before cutting along the scored lines.
Did You Know?
Greek bakeries sell more tiropita before 9 AM than any other item — it is the quintessential grab-and-go breakfast across the country.
The Story Behind Τυρόπιτα
Tiropita has been part of Greek cuisine since the Byzantine period, when phyllo pastry techniques were refined in Constantinople. The combination of local feta with layered pastry became a Greek kitchen staple. Today, tiropita is found in every neighborhood bakery, bus station kiosk, and home kitchen across Greece.
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