Ingredients for Tiropitta
- Phyllo Dough
- 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing
- 3 large eggs
- Feta
- Small Curd Cottage Cheese
- 2 tablespoons milk
- salt and freshly ground black pepper to taste
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How to Make Tiropitta
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square or 11 x 7-inch baking pan with butter.
- Lay 10 sheets of phyllo pastry in the pan, brushing each sheet generously with melted butter as you layer them.
- In a large bowl, beat 3 large eggs until thick and light.
- Add 14 ounces (400g) crumbled feta cheese and 7 ounces (200g) of another Greek cheese such as mizithra or graviera. Beat until well combined.
- Stir in 2 tablespoons melted butter and 2 tablespoons of milk.
- Season with salt and freshly ground black pepper to taste.
- Pour half of the egg-cheese mixture evenly over the phyllo in the pan.
- Layer 10 more sheets of phyllo, brushing each with melted butter.
- Pour the remaining egg-cheese mixture over the phyllo.
- Top with the final 10 sheets of phyllo, brushing each with melted butter.
- Trim any excess phyllo pastry overhanging the edges of the pan.
- Bake for 60-75 minutes, or until the Tiropita is golden brown and cooked through.
- Let cool slightly before cutting into 16 diamond-shaped pieces.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
10g
Fat
145g
Carbs
18g
