AppetizerSide Dish

Tyropita

Name: 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; 300 g feta cheese crumbled; 250 g ricotta cheese; 30 g parmesan cheese grated; 2 pcs egg large; 60 ml milk; 2 tbsp fresh parsley finely chopped; 0.5 tsp 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.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 635 kcal

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
120 gunsalted butter, melted

filling

300 gfeta cheese, crumbled
250 gricotta cheese
30 gparmesan cheese, grated
2 pcsegg, large
60 mlmilk
2 tbspfresh parsley, finely chopped
0.5 tspblack pepper, freshly ground

Equipment

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

The method

Step by step

1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
About 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.
About 5 min
Cook’s 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.
About 1 min
Cook’s note: Work quickly to prevent the phyllo from becoming brittle.
4
Brush the bottom of the prepared baking dish with some melted butter.
About 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.
About 1 min
6
Repeat with five more phyllo sheets, buttering each layer individually. You should have six buttered layers forming the base.
About 3 min
7
Spread the entire cheese filling evenly over the phyllo base in the baking dish.
About 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.
About 3 min
9
Trim any overhanging phyllo dough with a sharp knife, or fold it inward to create neat edges.
About 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.
About 2 min
Cook’s note: Scoring helps steam escape and makes for easier serving later.
11
Brush the top layer generously with any remaining melted butter.
About 1 min
12
Bake in the preheated oven for 40 minutes, or until the top is golden brown and crispy.
About 40 min
Cook’s 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.
About 10 min
Cook’s note: Resting allows the layers to settle and makes cutting cleaner.

Per serving

Nutrition

49%Score

Calories: 635kcal
Protein: 21.6g
Carbs: 46.7g
Fat: 40.1g
Fibre: 1.8g
Sugar: 3.7g

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

Keep it good

Storage

Store leftover tyropita tightly covered in the refrigerator.

Reheating

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