Ingredients
- Phyllo dough sheets: 1 pound
- Feta cheese: 1 pound
- Eggs: 4 large
- Milk: 1 cup
- Butter, melted: 1 cup
- Olive oil: 2 tablespoons
- Anthotyro cheese (or ricotta): 1/2 pound
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil.
- Step 2: In a large bowl, crumble the feta cheese and anthotyro (or ricotta) cheese. Add the eggs and milk. Mix well until combined.
- Step 3: Melt the butter. Lay one sheet of phyllo dough in the prepared baking dish, brushing it with melted butter. Repeat with half of the phyllo sheets, layering and buttering each one.
- Step 4: Pour the cheese mixture evenly over the phyllo layer.
- Step 5: Cover the cheese filling with the remaining phyllo sheets, brushing each with melted butter as you layer them.
- Step 6: With a sharp knife, score the top layers of phyllo into squares or diamonds. Bake for 40-45 minutes, or until golden brown and puffed. Let cool slightly before cutting and serving.
Notes
- Leftover tiropita can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat individual slices in a toaster oven or regular oven for the best crispy texture.
- Serve warm as a delicious appetizer, light lunch, or even a side dish to your favorite Greek salad.
- For extra flavor, sprinkle a touch of nutmeg over the cheese filling before covering with the top phyllo layers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American