Tyropita
In Greece tyropita is often bought in the morning at a bakery and eaten on the way to work. It is layers of crisp filo pastry filled with a creamy mixture of feta, curd cheese and eggs, baked until golden and cut into squares. Salty cheese, shattering pastry and a soft centre — that is its whole appeal. With ready-made filo there is about half an hour of work; the oven does the rest. The top is scored before baking so it is easy to cut.
Your own work in that: 30 min.
- Filling 10 min
- Layering 20 min
- Baking 45 min
- Resting 15 min
Step by step
0 / 8 doneMake the filling
Crumble the feta with a fork and mix with the cottage cheese, eggs, milk, mint and pepper. Add no salt — the feta is salty enough.
Ingredients: 300 g feta · 200 g cottage cheese or curd cheese · 3 pcs eggs · 100 ml milk · 1 tsp dried mint · ½ tsp black pepper
No salt — the feta brings plenty.Prepare tin and pastry
Heat the oven to 180°C. Butter a tray of about 25 × 35 cm. Unroll the filo and cover it with a damp cloth so it does not dry out.
Ingredients: 450 g filo pastry, thawed · 150 g butter, melted (or olive oil)
Lay the base
Layer half the filo sheets (about 225 g) in the tray, brushing each thinly with butter. The sheets can hang over the edges.
Ingredients: 450 g filo pastry, thawed · 150 g butter, melted (or olive oil)
Each sheet thinly buttered — they will flake.Spread the filling
Pour the filling over the base and spread it evenly.
Ingredients: 300 g feta · 200 g cottage cheese or curd cheese · 3 pcs eggs · 100 ml milk · 1 tsp dried mint · ½ tsp black pepper
Cover with the rest
Cover the filling with the remaining sheets, buttering each. Fold the overhanging edges in and brush the top.
Ingredients: 450 g filo pastry, thawed · 150 g butter, melted (or olive oil)
Score the top
Score the top layers with a sharp knife into 12 squares (3 × 4) without cutting into the filling. Sprinkle the top with a few drops of water — the pastry will not curl.
Ingredients: 450 g filo pastry, thawed · 150 g butter, melted (or olive oil)
Scored before baking — easy to cut later.Bake
Bake 40–45 minutes, until the top is deep golden and crisp and the filling set.
Ingredients: 450 g filo pastry, thawed · 150 g butter, melted (or olive oil)
Rest and cut
Leave the tyropita 15 minutes for the filling to settle, then cut along the scores. Serve warm or at room temperature.
Ingredients: 450 g filo pastry, thawed · 150 g butter, melted (or olive oil)
Before you start
With spinach
Add 300 g of sautéed, well-squeezed spinach with spring onion and dill to the filling — you get spanakotyropita.
Filo
Filo dries and cracks quickly in the air. Take out one sheet at a time and keep the rest under a damp cloth.
Storage
Once cool, keep tyropita in the fridge for up to 3 days — do not leave it at room temperature for more than 2 hours, as the filling is cheese and eggs. Reheat it 10 minutes in an oven at 180°C — in the microwave the pastry goes soft.
