Tiropita (Greek Cheese Pie)

Photo: Angela Gunder

Ingredients

6 eggs

1/2 tablespoon oregano

1 teaspoon dried mint

12 ounces of feta, crumbled

1/4 teaspoon of nutmeg

1/2 teaspoon salt

1/4 cup of parmasean

16 ounces of ricotta

1/4 teaspoon of black pepper

1 stick of butter

1 box of phyllo

Preparation

In a standing mixer (or with an egg beater), mix together all of the ingredients except for the phyllo and butter until well incorporated.

Grease a 13 x 9 in baking pan.

Working carefully and quickly, lay out a sheet of phyllo and butter with a pastry brush. Keep on alternating melted butter and phyllo until you have laid down half of the phyllo.

Pour the cheese mixture on top of the phyllo.

Top with alternating layers of phyllo and butter.

Once you’ve finished with all of the sheets, cut the pie into squares before baking.

Place in the oven and bake on 350° for 45-50 minutes. If the top starts to get too brown, cover with foil for the remainder of the cooking time.

Let sit for around 5 minutes before cutting. Serve.

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About

If you’re planning a party of sorts, consider making this tiropita with a spinach pie as an accompaniment and a greek salad to tie the whole thing together. It’s a whole lot of buttery goodness without any fuss. And we all know that fusses are way overrated.