Tiropita
A crispy Greek cheese pie made with layers of phyllo dough and a juicy filling of feta, yogurt, and eggs.
Ingredients
- phyllo dough250 g
- feta350 g
- plain Greek yogurt150 g
- egg4 pcs
- butter80 g
- sunflower oil30 ml
- water15 ml
- salt1 to taste
- ground black pepper1 to taste
- sesame seeds1 tbsp
Instructions
Preheat the oven to 180°C. Grease a 25 × 35 cm baking pan with some of the melted butter.
Crumble the feta, then add the Greek yogurt, 3 eggs, sunflower oil, salt, and black pepper. Mix well; add salt carefully, as feta is already quite salty.
Line the bottom of the pan with two sheets of phyllo dough, letting the edges hang over the sides. Brush each sheet with melted butter.
Spread 2–3 tablespoons of filling over each next sheet of phyllo, scrunching it slightly, and repeat until you've used up the filling and most of the sheets.
Cover the pie with the final sheet of phyllo, fold the overhanging edges inward, brush the top with the remaining butter, and lightly sprinkle with water.
Beat 1 egg with water, pierce the pie with a knife in a few places, and brush the egg mixture over the top. Sprinkle with sesame seeds.
Bake for 50–60 minutes at 180°C until golden brown; if the top browns too quickly, cover it with foil after 35 minutes.
Let the tiropita rest for 10 minutes, then slice and serve warm or at room temperature.
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