Pre-heat an oven to 350 Degrees F.

Brush a light layer of butter on the base and sides of a 9X13 casserole dish or pan.

Unwrap fillo dough and lay it on a clean work table; Place a kitchen towel over the stack of fillo to prevent the sheets from drying while assembling the pie.

Place one sheet of fillo inside the pan and evenly brush the sheet with a layer of melted butter; In the opposite direction, place another sheet of fillo in the pan and brush with a layer of melted butter.

Repeat step 4 until you have a total of 6 layers.

Evenly spread the tiropita filling across the pan.

Repeat step 4 until you have another 6 layers.

Fold the corners of the fillo back into the pan and brush a final layer of butter across the top of the pie.

Using a sharp knife, score 12 slices (only cutting through the top layer of fillo)

Bake the tiroopita for 50 minutes on the middle rack or until pie is completely golden.

Allow the pie to cool for 10 minutes before cutting and serving.

Combine all ingredients in a large mixing bowl and fold until all ingredients are well incorporated.