Tyropita
Buttery Greek crumbled feta and ricotta cheese-filled fillo pie baked until golden brown for the perfect appetizer.
Servings 12
Ingredients
Tyropita
- 0.5 cup(s) Unsalted Butter Melted, Reserved Warm
- 12 sheet(s) Kontos® Fillo #7 Thawed
- 3 cup(s) Tiropita Filling
Tyropita Filling
- 1 lb(s) Kontos® Greek Feta Crumbled
- 1 cup(s) Ricotta Cheese
- 2 each Large Eggs Lightly Beaten
- 1 tbsp(s) Parsley Minced
- 0.5 tsp(s) Kosher Salt
- 0.25 tsp(s) Ground Black Pepper
Instructions
Tyropita
- 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.
Tyropita Filling
- Combine all ingredients in a large mixing bowl and fold until all ingredients are well incorporated.