Layers of crispy golden phyllo pastry wrapped around a rich, tangy filling of feta cheese, ricotta, and eggs, baked until shattering and flaky.
Ingredients
-
12 sheets phyllo dough
-
400g feta cheese, crumbled
-
250g ricotta or anthotyro cheese
-
3 eggs, beaten
-
2 tbsp fresh mint, chopped
-
1/2 tsp nutmeg
-
100g melted butter
-
Black pepper
Instructions
-
1
Crumble feta into a bowl, add ricotta, beaten eggs, mint, nutmeg, and pepper. Mix well to a creamy filling.
-
2
Brush a baking sheet with melted butter. Layer 6 sheets of phyllo, brushing each generously with butter.
-
3
Spread the cheese filling evenly over the phyllo layers.
-
4
Layer the remaining 6 phyllo sheets on top, brushing each with butter. Tuck edges under to seal.
-
5
Score the top layers into squares or diamonds with a sharp knife. Sprinkle a few drops of water on top to prevent curling.
-
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.