Tiropita (Greek Cheese Pie)

🛒 Ingredients

• Phyllo pastry sheets 450 g · 1350 kcal
• Feta cheese, crumbled 450 g · 1188 kcal
• Ricotta cheese 240 g · 418 kcal
• Large eggs 200 g · 312 kcal
• Whole milk 120 g · 72 kcal
• Unsalted butter, melted 226 g · 1620 kcal

👨‍🍳 Instructions

1. Preheat oven to 175°C (350°F) and lightly grease a 9x13 inch baking pan.
2. In a large bowl, combine crumbled feta cheese, ricotta cheese, eggs, and milk; mix well until evenly combined.
3. Place two sheets of phyllo pastry in the prepared pan, brushing each sheet generously with melted butter. Repeat this process with half of the remaining phyllo sheets (approx. 8-9 sheets).
4. Spread the cheese mixture evenly over the phyllo layers.
5. Cover the cheese mixture with the remaining phyllo sheets, again brushing each sheet generously with melted butter. Ensure the top layer is well buttered for crispness.
6. Using a sharp knife, gently score the top layers of the tiropita into desired serving sizes, cutting only through the top phyllo layers, not the filling.
7. Bake for 45-55 minutes, or until golden brown and puffed.
8. Remove from oven and let cool for 10-15 minutes before cutting completely through the scored lines and serving.