Tiropita (Greek Savoury Cheese Pie)

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 1 (1 lb) package frozen phyllo dough
• 6 tablespoons butter
• 1/2 cup flour
• 1/3 cup milk
• 6 eggs
• 3/4 lb feta cheese, crumbled
• 1 cup grated parmesan cheese or 1 cup kefalograviera cheese or 1 cup regato cheese
• 2 cups ricotta cheese (or anthotiro or cottage cheese)
• 8 ounces butter, melted

Directions:

1. Thaw phyllo dough completely.
2. Melt the 6 tablespoons butter in a large saucepan.
3. Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.
4. Slowly whisk in the milk.
5. Cook over medium heat, whisking constantly, until sauce thickens.
6. Remove from heat and let cool for 10 minutes.
7. Quickly whisk the eggs into the sauce one at a time.
8. Then stir in the cheese.
9. Preheat oven to 375°F.
10. Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).
11. Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).
12. Take one sheet at a time and place in baking dish.
13. Brush phyllo generously with butter.
14. Use about 6 sheets this way and then add 1/2 of cheese filling.
15. Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.
16. Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.
17. Brush top generously with remaining butter.
18. Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.
19. Make sure you don't cut right through pie.
20. Bake for about 45 minutes to one hour, or until golden brown.
21. (Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).
22. Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.

Reviews

[alyssa18o6]

My BFs family is Greek, and last week we went to our towns Greek fest, but we're only able to go one day to work schedules. We were slightly bummed we only got to get Tiropita once, and it's one of their favorites! I found this recipe online, and made it this afternoon. It came out simple amazing, and even better then the one we bought for $4 a piece at the festival! I had to use more milk because my "sauce" was too thick, and I didn't have any parm cheese on hand, only romano. The romano cheese might of added a little bit more salt, but we loved it! I will definitely be making this for years to come, and probably for every holiday coming up!

[Doziem]

I have been craving Tiropita and this hit the spot. Thank you

[Tribute_to_Erasmus]

I'm planning to try it over the week! My mom has a very similar recipe, except she add semolina and feta instead of the other cheeses to cheese mixture to make the filling creamier and less fattening. I too will fold them into triangles, just for customary purposes. Overall really solid recipe.