Ingredients
Scale
- 1 package (14.1 oz) phyllo dough, thawed
- 1 cup olive oil
- 1 lb feta cheese, crumbled
- 8 oz ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly brush a 9×13 inch baking pan with olive oil.
- Step 2: In a large bowl, combine the crumbled feta cheese, ricotta cheese, eggs, Parmesan cheese, dill, parsley, salt, and pepper. Mix well until thoroughly combined.
- Step 3: Lay out a sheet of phyllo dough in the prepared pan. Brush lightly with olive oil. Repeat layering with phyllo dough, brushing each sheet with olive oil, until you have about 6-8 layers.
- Step 4: Spread the cheese mixture evenly over the phyllo dough layers.
- Step 5: Top with remaining phyllo sheets, brushing each with olive oil. Tuck in any overhanging edges. You can score the top in diamond shapes with a knife for easier serving.
- Step 6: Bake for 45-50 minutes, or until the phyllo is golden brown and the filling is heated through and bubbly. Let cool slightly before cutting and serving.
Notes
- Store leftover Tiropita in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For perfectly crisp reheating, reheat slices in a preheated oven at 350°F for 5-7 minutes, or until warmed through.
- Serve warm slices of Tiropita alongside a simple Greek salad and a glass of crisp white wine for a truly authentic experience.
- To prevent soggy phyllo, ensure your cheese mixture is well-drained before layering it onto the pastry; this will help maintain a perfect golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American