Cheese Pie
Known in Greece as: Tiropita
Flaky filo pastry filled with a rich mixture of Greek cheeses.
Ingredients
- 400g feta cheese, crumbled
- 200g ricotta cheese
- 150g grated kefalotyri or gruyère cheese
- 4 eggs, beaten
- 100ml milk
- Large bunch fresh dill, chopped
- Large bunch fresh parsley, chopped
- 270g filo pastry (about 12 sheets)
- 150ml olive oil or melted butter
- Black pepper
- Sesame seeds for topping (optional)
Method
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Preheat oven to 180Β°C (160Β°C fan). Grease a 30cm x 20cm baking dish with oil.
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In a large bowl, combine the feta, ricotta, and kefalotyri cheese. Mash together with a fork until well mixed.
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Add the eggs, milk, dill, parsley, and black pepper (no salt needed as feta is already salty). Mix until you have a smooth, creamy filling.
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Brush the baking dish with oil. Layer 6 sheets of filo pastry in the dish, brushing each sheet generously with oil before adding the next. Let the edges overhang slightly.
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Spread the cheese mixture evenly over the filo base, smoothing the top.
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Top with the remaining 6 filo sheets, again brushing each with oil. Tuck in or trim the overhanging edges neatly.
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Score the top layers into squares or diamond shapes with a sharp knife. Brush the top generously with oil and sprinkle with sesame seeds if using.
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Bake for 40-45 minutes until deep golden brown and crispy.
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Allow to cool for 10 minutes before cutting along your scored lines. Serve warm or at room temperature.
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Perfect for breakfast, as a snack, or alongside a Greek salad for lunch.