Tiropita
Local name : Τυρόπιτα
A Greek pie of shatteringly crisp filo wrapped around a soft filling of feta, ricotta and dill.
Photo : Tanya Bakogiannis · CC BY 3.0
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 6
- Difficulty
- Medium
Method
- Crumble the feta into a bowl, add the ricotta and mash roughly with a fork, leaving some lumps.
- Stir in two beaten eggs, the dill and a generous grinding of black pepper. Do not add salt; the feta is enough.
- Oil a 25 x 20 cm baking dish and lay in five filo sheets one at a time, brushing each with olive oil and letting the edges overhang.
- Spread the filling evenly, fold the overhanging edges back over it, then cover with the remaining five sheets, oiling between each.
- With a sharp knife, score the portions down to the filling before baking; this stops the filo shattering when you cut it later.
- Beat the last egg with the milk, brush it over the top, scatter with sesame seeds and bake at 180°C for 45 minutes, until deep golden and puffed.
Let the tiropita rest for twenty minutes before cutting so the filling firms up and the slices hold together. It is better warm than straight from the oven.
