Tiropita

• 1 package (14 oz) phyllo dough, thawed
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter, melted

Steps

1. 1 Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2. 2 In a bowl, combine feta, ricotta, Parmesan, eggs, oregano, and pepper. Mix until well combined.
3. 3 Unroll phyllo dough and cover with a damp cloth to prevent drying.
4. 4 Brush one phyllo sheet with melted butter. Layer 3-4 sheets, brushing each with butter.
5. 5 Cut the stacked phyllo into 3-inch wide strips. Place a tablespoon of cheese mixture at the end of each strip.
6. 6 Roll up the phyllo strips into tight spirals or fold into triangles.
7. 7 Place the tiropita on the prepared baking sheet, seam side down.
8. 8 Brush the tops with melted butter.
9. 9 Bake for 20-25 minutes or until golden brown.
10. 10 Cool slightly before serving.

Equipment

• Baking sheet
• Mixing bowls
• Pastry brush

Variations

• Add a handful of chopped fresh dill or spinach to the cheese filling for extra flavor.

Substitutions

• If ricotta is unavailable, use an equal amount of cottage cheese blended smooth.

Pairings

• Serve with a crisp white wine like Assyrtiko.
• Accompany with a refreshing cucumber yogurt sauce.

Nutrition

Tips

• Keep phyllo dough covered with a damp towel to prevent it from drying out.
• For a vegan version, substitute dairy cheeses with vegan alternatives and use flax eggs.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked tiropita on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-10 minutes to the baking time.

Serving Suggestions

• Serve warm with a side of fresh Greek salad.
• Pair with a drizzle of honey and a sprinkle of cinnamon for a sweet twist.

FAQ