Description
Tiropita, a classic Greek cheese pie, features a creamy blend of feta and ricotta cheeses wrapped in delicate, crispy layers of golden filo pastry. This savory pastry is baked to perfection and finished with a sprinkle of sesame seeds and a drizzle of honey for a perfect balance of salty and sweet flavors, ideal as a snack, appetizer, or light meal.
Ingredients
Scale
Cheese Filling
- 200 g feta cheese
- 250 g ricotta cheese
- 3 eggs
- Salt and black pepper, to taste
Pastry
- 16 sheets filo pastry
- 2 tbsp butter, melted
- 2 tbsp olive oil
- 1 tbsp sesame seeds
To Serve
- Honey, for drizzling
Instructions
- Prepare the filling: In a large bowl, combine the feta cheese, ricotta cheese, and eggs. Mash the mixture until nearly smooth but leaving small lumps of feta. Season with a pinch of salt and a generous amount of freshly ground black pepper. Stir well to combine and set aside.
- Preheat the oven and prepare the tray: Preheat your oven to 180°C fan (390°F). Take a baking tray about 2-3 inches deep and brush the base and sides thoroughly with a mixture of the melted butter and olive oil. This will help create a flavorful, non-stick base for the filo layers.
- Layer the bottom filo sheets: Place a filo sheet on each side of the tray so that half of the sheet lies inside the tray and half hangs over the sides to create flaps. Brush each filo sheet with the butter and olive oil mixture. Then, lay a filo sheet evenly on the base of the tray and brush it with butter/oil. Repeat this layering process six times, brushing each sheet with the butter and olive oil mixture to ensure crispiness and flavor.
- Add the cheese filling: Pour the cheese mixture into the center of the filo base. Gently tap the baking tray against the surface of the kitchen counter to even out and flatten the filling surface. This will help the pie bake evenly.
- Fold and top the filo layers: Fold the filo flaps hanging on the sides over the cheese filling. Brush these flaps with the butter and olive oil mixture. Then add six more filo sheets on top, brushing each sheet with the butter and olive oil mixture to achieve a golden and crispy crust.
- Final touches and baking: Brush a final layer of the butter and olive oil mixture over the top filo sheet and sprinkle evenly with sesame seeds. Bake the pie in the preheated oven for approximately 30 minutes or until the filo turns golden and crispy.
- Serve: Remove the Tiropita from the oven and let it cool slightly. Cut the pie into six pieces and serve warm, drizzled with honey for a deliciously salty and sweet contrast.
Notes
- Use good-quality feta and ricotta cheese for the best flavor and texture.
- Be gentle with the filo pastry as it is delicate and can tear easily.
- Ensure to brush each filo sheet with butter and oil to prevent dryness and to achieve a crisp, golden finish.
- If you prefer a less sweet pie, reduce or omit the honey drizzle.
- This pie can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Greek
Keywords: Tiropita, Greek cheese pie, filo pastry, feta cheese, ricotta cheese, savory pie, Greek appetizer, baked cheese pie
