Get the recipe here:www.dimitrasdishes.com/tiropi...
Ingredients
For the Phyllo:
3 and 1/2 cups (500g) all-purpose flour
1 teaspoon salt
1 cup (250 ml) lukewarm water
1 teaspoon white vinegar
2 tablespoons olive oil
For the Filling:
1 and 1/2 pounds feta cheese
1 pound ricotta cheese
6-8 slices Muenster cheese, Gruyere, or Gouda cheese
2 eggs
2 tablespoons olive oil
2 tablespoons finely chopped mint
1/4 teaspoon black pepper
Instructions
Make the Phyllo Pastry:
Combine all of the phyllo ingredients in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minute on medium speed. If the dough is dry, add 2-3 tablespoons water and knead until it comes together.
Divide the dough into 8 portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.
The Filling:
Combine the ricotta, mint, and pepper in a large mixing bowl. Crumble the feta and add to the mixture. Mix to combine. Taste and season with salt if needed.
Beat the eggs and add them with the olive oil. Mix together until incorporated.
Assemble the Pie: Preheat the oven to 375 °F, 190 °C.
Lightly flour your work surface and roll out each piece of dough to about a 12-14-inch (35 cm) circle.
Line the bottom of a 9 by 13-inch (33 by 23 cm) pan with 4 phyllo sheets (see video). Let about 1/3 of each sheet hang outside of the pan. Brush each layer with olive oil or butter.
Add all of the cheese filling to the pan and fold the phyllo that is hanging outside of the pan over the filling. Brush it with oil.
Layer the remaining 4 pieces of phyllo on top and brush each layer with oil.
Score the pie into 12 pieces.
Bake on the center rack of the preheated oven for 40 minutes. Raise the temperature to 400 °F, 200 °C. and bake for an additional 20-25 minutes or until golden brown.
Allow the pie to rest at room temperature for at least 30 minutes before serving.
Serve with tzatziki sauce. Kali Orexi!
Notes
The dough can be made without a stand mixer. Mix all of the ingredients together in a large bowl and knead them until a soft and elastic dough is formed.
Pan substitutes:
13-inch (33 cm) round
9 by 13-inch (33 by 23 cm)
10-inch (25 cm) round deep pie pan
Freezer Instructions: Assemble the pie, wrap tightly with plastic and then with foil and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, remove the plastic and bake until golden and crisp.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes