Tiropita (Greek Cheese Pie)

Tiropita is a savory cheese-filled pastry rooted in the culinary traditions of mainland Greece and the islands, where local sheep and goat cheeses have been wrapped in thin dough for centuries. Layers of paper-thin, butter-brushed phyllo encase a creamy, salty filling of feta and ricotta, baked until shatteringly crisp and golden.

Ingredients

16 sheets store-bought phyllo dough (14x18 inch), thawed

113g (8 tbsp) unsalted butter, melted

3 tbsp olive oil

450g (1 lb) Greek feta cheese, crumbled

250g (1 cup) full-fat ricotta cheese

3 large eggs, lightly beaten

30g (2 tbsp) fresh flat-leaf parsley, finely chopped

1/4 tsp freshly ground black pepper

1/4 tsp ground nutmeg

1 tbsp sesame seeds (optional, for topping)

Instructions

Preheat your oven to 190°C (375°F). Lightly grease a 23x33cm (9x13 inch) baking dish with some of the melted butter.

In a large mixing bowl, combine the crumbled feta and ricotta cheese, mixing with a fork until relatively smooth with some small feta chunks remaining for texture.

Add the beaten eggs, chopped parsley, black pepper, and ground nutmeg to the cheese mixture and stir well to combine. Taste and adjust seasoning — the feta is very salty, so additional salt is rarely needed.

In a small bowl, stir together the melted butter and olive oil to create the brushing mixture.

Lay one sheet of phyllo flat in the prepared baking dish, allowing any overhang to drape over the edges. Brush the sheet generously with the butter-oil mixture. Repeat this process, layering and brushing, with 7 more phyllo sheets to form the base — 8 sheets total.

Spread the cheese filling evenly over the layered phyllo base, pressing it gently into an even layer.

Fold any overhanging phyllo edges up and over the cheese filling to partially enclose it. Layer the remaining 8 sheets of phyllo on top, brushing each sheet generously with the butter-oil mixture. Tuck the edges of the top layers down along the inside of the dish.

Using a sharp knife, score the top layers of phyllo (do not cut all the way through) into 8 equal rectangles or squares. This prevents the pastry from cracking when you cut it after baking. Sprinkle sesame seeds over the top if using.

Bake in the preheated oven for 40 to 45 minutes, until the phyllo is deeply golden brown and crisp and the filling is set.

Remove from the oven and allow the tiropita to rest for 10 minutes before cutting through the scored lines and serving. It can be served warm or at room temperature.