Greek
Tiropita
Buttered phyllo baked around a savory cheese filling of feta, graviera, ricotta, egg, pepper, and nutmeg.
8 servings · 25 minutes prep · 45 minutes cook
Ingredients
Main
- 1 lb phyllo, thawed
- 3/4 cup clarified unsalted butter, melted
- 1 lb Greek feta, crumbled
- 8 oz graviera or kasseri, grated
- 1 cup whole-milk ricotta or anthotyro
- 4 large eggs, beaten
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
Directions
Prepare the Pan and Filling
- Heat the oven to {{temperature:375°F}}. Keep the phyllo dough covered with a barely damp towel while you work.
- Combine the Greek feta, graviera or kasseri, whole-milk ricotta or anthotyro, eggs, black pepper, and nutmeg until evenly mixed.
- Brush a 9 by 13 inch baking pan with some of the clarified unsalted butter.
Layer, Fill, and Score
- Layer 10 sheets of phyllo in the pan, brushing each sheet with clarified butter and letting the edges overhang slightly.
- Spread the cheese filling evenly over the phyllo. Top with the remaining phyllo sheets, brushing each with clarified butter.
- Tuck the edges neatly into the pan and score the top into portions with a sharp knife.
Bake and Rest
- Bake until the phyllo is crisp, puffed, and deep golden and the center of the filling reaches {{temperature:160°F}}, 40-45 minutes.
- Rest for 20 minutes before cutting along the scored lines.
