Tiropita (Greek Cheese Pie)
By: Angela Gunder
Published: Saturday, June 18, 2011 - 6:37pm

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

1 In a standing mixer (or with an egg beater), mix together all of the ingredients except for the phyllo and butter until well incorporated. 2 Grease a 13 x 9 in baking pan. 3 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. 4 Pour the cheese mixture on top of the phyllo. 5 Top with alternating layers of phyllo and butter. 6 Once you’ve finished with all of the sheets, cut the pie into squares before baking. 7 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. 8 Let sit for around 5 minutes before cutting. Serve.

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.