Greek Tiropita with imported Feta Cheese
This traditional savory Greek cheese pie features layers of flaky phyllo dough with an incredible filling packed with the creamy-tart flavor of imported Feta cheese. It’s the perfect appetizer or snack for a taste of the Mediterranean.
Ingredients
- 8 oz sheets phyllo dough defrosted overnight in the refrigerator
- 8 oz imported feta cheese crumbled
- ¾ cup ricotta cheese
- ¾ cup grated mozzarella cheese
- ½ cup heavy cream
- 2 eggs beaten
- 3 TB chopped fresh mint
- 1 tsp black pepper
- 1 stick unsalted butter melted
- 3 TB sesame seeds
Instructions
- Preheat your oven to 375 degrees. In a large bowl, combine feta, ricotta, mozzarella, cream, eggs, mint, and pepper. Brush the bottom of a 9x13 baking pan with melted butter. Layer ½ the phyllo sheets, brushing each sheet with butter in between layers.
- When you’ve used half of your phyllo sheets; spread the cheese filling across the top, then repeat layering with the remaining phyllo sheets, brushing each layer with butter for the flakiest results. Brush the top with butter and sprinkle with sesame seeds.
- Use a knife to gently “score” or cut into the top, dividing into 12 rectangles (3 x 4), being sure not to cut all the way through the phyllo. This will help with slicing and serving after baking.
- Bake for 45 minutes or until golden brown and puffy. Let cool for 5 minutes before slicing and serving. Enjoy!
