Description
Greek Tiropita is a traditional savory pie made with layers of crispy filo dough filled with a rich and creamy mixture of cheeses, eggs, and freshly grated nutmeg. This classic dish is baked to golden perfection, offering a delightful combination of flaky pastry and flavorful cheese filling, perfect for any occasion.
Ingredients
Scale
Cheese Mixture
- 400 g Anthotyro or Ricotta (14.1 oz)
- 200 g Feta cheese (7 oz)
- 200 g Kefalotyri or Parmesan (7 oz)
- 200 g Kaseri or Mozzarella cheese (7 oz)
Other Ingredients
- 1 Whole nutmeg, freshly grated
- 500 ml Milk
- 3 Eggs
- 1 tsp Salt
- Black pepper, to taste
- 11 sheets Filo dough
- Olive oil, for greasing and brushing
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F). Lightly grease a 26 x 36 cm (10.2 x 14.1 in) baking dish with olive oil to prevent sticking.
- Mix cheeses: In a large bowl, thoroughly combine Anthotyro or Ricotta, Feta, Kefalotyri or Parmesan, and Kaseri or Mozzarella cheese until well blended.
- Layer filo dough: Place one sheet of filo dough in the prepared dish, allowing the edges to hang over the sides. Lightly brush with olive oil. Repeat this process to create a stack of 4 filo sheets, each brushed with olive oil.
- Add cheese mixture: Spoon one-quarter of the cheese mixture evenly over the filo stack. Grate some freshly grated nutmeg over the cheese and season with black pepper to taste.
- Repeat layering: Add one sheet of filo dough over the cheese layer. Continue layering alternating filo dough sheets and cheese mixtures (with nutmeg and pepper) until all cheese is used, finishing with a filo sheet.
- Top layers: Place another 4 sheets of filo on top, brushing each with olive oil, to mirror the bottom layers.
- Fold filo edges: Fold the overhanging edges of the filo dough inward to neatly enclose the filling.
- Score the pie: Using a sharp knife, cut or score the tiropita into squares to make it easier to serve after baking.
- Prepare egg mixture: In a separate bowl, beat the eggs with milk and salt until smooth.
- Pour over pie: Evenly pour the egg and milk mixture over the filo and cheese layers in the baking dish.
- Chill the pie: Cover the dish with plastic wrap and refrigerate for a few hours or preferably overnight. This step ensures the pie stays moist without becoming soggy.
- Bake: Place the chilled tiropita in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and crispy.
- Cool and serve: Remove from the oven and allow the tiropita to cool slightly before serving. This resting period helps the cheese filling to set for better slicing and serving.
Notes
- Freshly grated nutmeg is essential for authentic flavor; avoid pre-ground nutmeg if possible.
- Refrigerating the pie before baking helps maintain moisture while keeping the filo crisp.
- You can substitute cheeses based on availability, but try to use a mix of hard and soft cheeses for best texture.
- Be gentle when handling filo dough as it can tear easily; keep unused sheets covered with a damp cloth to prevent drying.
- Serve tiropita warm or at room temperature for best taste.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Greek
Keywords: Greek tiropita, cheese pie, filo pastry, savory Greek pie, baked cheese pie
