AppetizerSide Dish

Tyropita

Name: Tyropita
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 portioner
Cuisine: greek
Ingredients: 450 g phyllo dough thawed; 300 g feta cheese crumbled; 250 g ricotta cheese; 30 g parmesan cheese grated; 2 stk. egg large; 60 ml milk; 2 spsk. fresh parsley finely chopped; 0,5 tsk. black pepper freshly ground; 120 g unsalted butter melted

This classic Greek cheese pie features flaky layers of phyllo dough encasing a rich, savory filling. A blend of cheeses and egg creates a creamy interior, perfect for an appetizer or light meal. It's baked until golden and crisp.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 635 kcal

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

450 gphyllo dough, thawed
120 gunsalted butter, melted

filling

300 gfeta cheese, crumbled
250 gricotta cheese
30 gparmesan cheese, grated
2 stk.egg, large
60 mlmilk
2 spsk.fresh parsley, finely chopped
0,5 tsk.black pepper, freshly ground

Udstyr

pastry brush · large bowl · knife · whisk · baking dish

Fremgangsmåde

Trin for trin

1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
Ca. 5 min.
2
In a large bowl, combine the feta cheese, ricotta cheese, parmesan cheese, eggs, milk, fresh parsley, and black pepper. Mix well until all ingredients are evenly incorporated.
Ca. 5 min.
Kokkens note: Taste the mixture and adjust seasoning if needed; feta is salty, so you might not need additional salt.
3
Unroll the phyllo dough carefully. Keep the phyllo sheets covered with a damp cloth while working to prevent them from drying out.
Ca. 1 min.
Kokkens note: Work quickly to prevent the phyllo from becoming brittle.
4
Brush the bottom of the prepared baking dish with some melted butter.
Ca. 1 min.
5
Lay one sheet of phyllo dough in the dish, allowing any excess to hang over the sides. Brush generously with melted butter.
Ca. 1 min.
6
Repeat with five more phyllo sheets, buttering each layer individually. You should have six buttered layers forming the base.
Ca. 3 min.
7
Spread the entire cheese filling evenly over the phyllo base in the baking dish.
Ca. 2 min.
8
Place another sheet of phyllo dough over the filling, brush with melted butter, and repeat until you have six more buttered layers on top of the filling.
Ca. 3 min.
9
Trim any overhanging phyllo dough with a sharp knife, or fold it inward to create neat edges.
Ca. 1 min.
10
Score the top layers of the pie into serving-sized squares or diamonds using a sharp knife, but do not cut all the way through to the filling.
Ca. 2 min.
Kokkens note: Scoring helps steam escape and makes for easier serving later.
11
Brush the top layer generously with any remaining melted butter.
Ca. 1 min.
12
Bake in the preheated oven for 40 minutes, or until the top is golden brown and crispy.
Ca. 40 min.
Kokkens note: If the top browns too quickly, you can loosely tent it with aluminum foil.
13
Remove from the oven and let the tyropita rest for 10 minutes before cutting and serving.
Ca. 10 min.
Kokkens note: Resting allows the layers to settle and makes cutting cleaner.

Pr. portion

Næringsindhold

49%Score

Kalorier: 635kcal
Protein: 21,6g
Kulhydrat: 46,7g
Fedt: 40,1g
Kostfibre: 1,8g
Sukker: 3,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover tyropita tightly covered in the refrigerator.

Genopvarmning

Reheat in a preheated oven at 150°C (300°F) until warmed through and crispy, about 10-15 minutes.