Tiropita

Before You Start

Score before baking, not after.

Damp cloth over the filo at all times.

A flick of cold water on top helps it blister.

Making Tiropita

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1. Heat the oven to 180°C / 355°F and butter a 30 x 20 cm tin.

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2. Mash the feta with the ricotta, then beat in the eggs, dill, mint, pepper and nutmeg.

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3. Keep the filo under a damp cloth and work with one sheet at a time.

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4. Lay 6 sheets in the tin, brushing each with melted butter and letting the edges overhang.

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5. Spread the cheese filling evenly over.

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6. Cover with the remaining 6 sheets, buttering each one.

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7. Fold the overhanging edges in and brush the top generously with butter.

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8. Score the pie into 8 pieces, cutting through the top layers only.

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9. Sprinkle the sesame seeds over and flick a little cold water across the top.

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10. Bake 40 minutes, until deep gold and crisp. Rest 15 minutes before cutting through.

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Related guides: Prep, cook and total time · Pan and tin size.

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Leftovers, Reheating and Keeping

Keeps 3 days refrigerated. Re-crisp at 180°C / 356°F for 10 minutes.

Serving Tiropita

• Horiatiki salad
• Greek yoghurt
• Strong coffee

Still Wondering?

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.