AppetizerSide Dish

Classic Tyropita

Name: Classic Tyropita
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: greek
Ingredients: 450 g phyllo dough thawed; 170 g butter melted; 400 g feta cheese crumbled; 250 g cottage cheese; 3 pcs large egg; 2 tbsp fresh parsley finely chopped; 0.5 tsp black pepper

This traditional Greek cheese pie features crispy layers of phyllo pastry encasing a rich and savory mixture of feta cheese and eggs. It's perfect as an appetizer or a light meal, offering a delightful contrast in textures.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 694 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gphyllo dough, thawed
170 gbutter, melted
400 gfeta cheese, crumbled
250 gcottage cheese
3 pcslarge egg
2 tbspfresh parsley, finely chopped
0.5 tspblack pepper

Equipment

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

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 10 min
2
In a large bowl, combine the feta cheese, cottage cheese, large eggs, fresh parsley, and black pepper.
About 3 min
Cook’s note: Mash the cheeses together slightly to ensure an even distribution.
3
Lightly grease a 9x13 inch baking dish with some of the melted butter.
About 1 min
4
Carefully unroll the phyllo dough.
Cook’s note: Keep the phyllo covered with a damp cloth while working to prevent it from drying out.
5
Lay one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides.
About 1 min
6
Brush the phyllo sheet with melted butter.
7
Repeat this process, layering about 6-8 sheets of phyllo, brushing each with butter.
About 5 min
Cook’s note: Ensure good coverage with butter for a flaky result.
8
Spread the cheese mixture evenly over the layered phyllo.
About 2 min
9
Cover the cheese filling with another 6-8 sheets of phyllo dough, brushing each layer with melted butter.
About 5 min
10
Trim any excess phyllo from the edges of the dish.
About 1 min
11
Using a sharp knife, score the top layers of phyllo into serving-sized squares, being careful not to cut all the way through to the filling.
About 2 min
Cook’s note: This helps with serving and prevents cracking.
12
Bake for 35-40 minutes, or until the tyropita is golden brown and puffed.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
13
Remove from the oven and let it rest for at least 10 minutes before cutting and serving.
About 10 min
Cook’s note: This allows the filling to set and prevents it from crumbling.

Per serving

Nutrition

47%Score

Calories: 694.1kcal
Protein: 22.9g
Carbs: 47g
Fat: 46g
Fibre: 1.8g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover tyropita in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 160°C (325°F) for 10-15 minutes until warmed through and crisp, or briefly in a microwave for a softer texture.