Anna’s Tiropita (Greek Cheese Pie)
- 1 (9/12 x13 x2 inch) pan
- 1 box Phyllo Dough (approximately 20 sheets of dough)
- 2 stiks of unsalted butter (wide painting brush for buttering the layers)
- 2 cups crumbled Feta Cheese
- 1 cup Larg. Cottage Cheese
- 1 ½ cup Ricotta
- 3 eggs
- 3 Table spoons olive oil
- Chopped Parsely or cinlantro (optional)
- Be sure to take your fillo dough out of the freezer and place into fridge the night before preparing and take out of fridge one hour before making your Tiropita.
- Clarified your butter.
- Melt butter over low heat until it foams. Remove foam, allow milk solids to settle to the bottom and discard . This will give you a better quality of butter.
- When layering your Tiropita be sure to fold in the sides into the pan to prevent the feta mixture from spilling out on to the sides . You should do this towarads the end.
- Preheat oven to 350° F.
Wrap it Up!!
In a large mixing bowl combine feta -cottage cheese and riccota. With a fork mash together the three cheeses but be carefull not to puree them. You still want small chunks of feta but well combined. Add, parsely , olive oil and eggs. Again with a fork slowly mix the ingredients. Set your feta cheese mixture aside.
Take the phyllo dough out of the package and cover with plastic or wax paper. lay a damp kitchen towel over that to prevent it from drying while you prepare the Tiropita.Handling your Phyllo quickly is the key!
Brush a layer of melted butter onto the pan and begin layering your phyllo. Be sure to brush a layer of butter on each sheet of phyllo dough so that the Tiropita is crisp and flaky.
Seven layers on bottom, spread half of the feta mixture , three layers of phyllo in the middle and then add the rest of your feta mixture . The top of the Tiropida should have ten phyllo dough layers. Using a razor or carving knife cut into a few layers of the phyllo to form your squares.. You should have a total of 12 generous pieces 3×3 inches each. Be sure to butter the top of the Tiropita and bake for about 45 -50 minutes.The Tiropita should have a golden color and will rise a little. Once your Tiropita is baked, let it cool for about 20 minutes before cutting into.
****Something my father and I love doing is sprinkling cinnamon and sugar over the warm Tiropita. İt really is a nice treat.
Good luck! and if you have any questions you know where to find me!!
Thank you for joining me with my Recipe of the Month!