Print the recipe here: www.dimitrasdishes.com/tiropi...
Ingredients
1-1 and 1/2 pounds of feta cheese
1 pound ricotta cheese
6-8 slices Muenster cheese, Gruyere, or Gouda (optional)
2 eggs
2 tablespoons olive oil
2 tablespoons finely chopped mint
1/4 teaspoon ground black pepper
1 pound (#4) phyllo, thawed and at room temperature
8 oz butter, melted
Instructions
Preheat the oven to 375 °F, 190 °C.
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.
Grease a 9 by 13-inch (25 by 35cm) baking dish with butter.
Lay one sheet of phyllo on the bottom of the pan and drizzle with melted butter.
Place the second sheet of phyllo half inside the pan and the other half hanging outside beginning with the left side of the pan. Drissle the top with butter and continue lining the pan with phyllo until you go all around the pan. (See Video)
Spread the cheese mixture in the center of the pan. Place the cheese slices over the cheese filling. This is optional.
Fold the phyllo that is hanging outside of the pan over the filling and drizzle it with butter.
Take one sheet of phyllo at a time and scrunch it together to form an accordion and place them on top of the pie.
Brush the top and sides of the pie with the remaining melted butter.
Bake the pie on the center rack of the preheated oven for 45 minutes or until golden.
Allow the tiropita to sit at room temperature for 15 minutes before serving.
Enjoy! Kali Orexi.
Notes
Freezer Instructions: Wrap the unbaked tiropita pie with plastic wrap and store in the freezer up to 3 months. Either thaw it overnight in the refrigerator or bake it frozen. To bake it frozen remove the plastic and cover the pie loosely with foil. Bake at 375 °F for 40 minutes. Uncover and bake until golden.
The leftover pie can also be frozen and then warmed through in the oven until crisp when ready to eat.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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