Tiropita literally translates as cheese-pie; a Greek layered pastry food made with layers of buttered filo pastry filled with a cheese mixture. Absolutely delicious and great for a light snack!
27 sheets of filo pastry (final dimension 9×10 inches)
Olive oil for brushing
450 g feta, grated coarsely
200g (7 oz) ricotta
80 ml (2 1/2 fl or oz 1/3 of a cup) milk
What to do:
- Pre-heat oven to 180 degrees and grease a 32x20cm (12 3/4 x 8 inch) ovenproof dish.
- Cut the filo sheets to size and keep them covered with a tea towel to prevent them from drying out.
- Put the olive oil in a bowl. You have to work quickly so that the pastry doesn’t dry or crack.
- Lay 1 filo sheet flat on a surface and brush all over with olive oil/melted butter.
- Lay another on top, brush with oil and repeat again, you will have 3 layers.
Filling: combine feta, ricotta and milk in a bowl and mash well.
- Spoon 2 tablespoons of filling along one short end, leaving a border of a few cms.
- Drag filling into an even line from one side to the other, then roll it up in pastry tightly, making one complete turn to cover the feta. Tuck sides in and continue to roll.
- Brush surface with oil. Make 8 more rolls like this. Arrange in dish side by side so they all fit in a row. Keep seam sides up so that any leaks can stay on top.
- Bake for 30 mins or until golden. Cool a little before serving.
This recipe serves 9.
Featured Tiropita image from the lovely Krystina Kalapothakos at Kouzounas Kitchen
Photo Credit: Nestor Z Photography