Tiropita
Shatter-crisp phyllo, feta and ricotta and dill.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Score the top phyllo into squares BEFORE baking - only through the top layers, not into the filling. After baking, the score lines guide your knife and you get clean shatter-crisp squares instead of crumbled phyllo everywhere.
Ingredients
Everything below makes 6 servings.
- 1 lbphyllo dough sheetsthawed overnight in fridge - never on the counter
- 12 ozfeta cheesecrumbled fine
- 1 cupwhole-milk ricottadrained 10 min in a fine sieve if very wet
- ⅓ cupgrated kefalotyri (or parmesan)
- 3large eggslightly beaten
- ¼ cupfresh dillchopped
- ¼ cupfresh parsleychopped
- 3scallionsthinly sliced, whites and greens
- ¼ tspground nutmegfreshly grated if possible
- 1 tsplemon zestfrom 1 lemon
- 8 tbspunsalted buttermelted
- 3 tbspolive oil
- ¼ tspkosher saltfeta is already salty - start with this and taste
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 700calories
- 24gprotein
- 50gcarbs
- 44gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Thaw phyllo overnight in fridge. Bring to room temp 30 min before assembling.
- Crumble feta fine. Drain ricotta if wet.
- Chop dill and parsley. Slice scallions. Zest lemon.
- Melt butter. Combine melted butter with olive oil in a small bowl - this prevents the butter from burning between layers.
- Preheat oven to 375F.
Make filling
In a large bowl, combine crumbled feta, ricotta, grated kefalotyri, beaten eggs, dill, parsley, scallions, lemon zest, nutmeg, salt, and pepper. Mix well - should look like a chunky herbed cheese paste. Taste - adjust salt cautiously, feta varies a lot.
3 min · hands onLayer bottom phyllo
Brush 9x13 baking dish with butter-oil mix. Unroll phyllo, cover with a slightly damp towel to keep sheets from cracking. Lay one sheet in the dish (it will overhang - that's fine, trim later). Brush with butter-oil. Repeat with 9 more sheets, brushing every layer. Work quickly - phyllo dries fast.
6 min · hands onAdd filling
Spread the cheese filling evenly over the bottom phyllo layers. Smooth the top with a spatula. The filling should be ~1/2 inch thick.
2 min · hands onTop phyllo and score
Layer 10 more phyllo sheets on top, brushing each with butter-oil. Tuck overhang in to seal. Brush the very top generously with butter-oil. With a sharp knife, score the top into 12 squares - only cut through the top phyllo layers, not through the filling (this is the trick to clean slices).
6 min · hands onBake
Sprinkle a few drops of water across the top (helps phyllo crisp without burning). Bake at 375F for 40-45 min until deeply golden and the edges pull away from the sides. REST 15 MIN before cutting along the score lines - gives the filling a chance to set.
42 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Chop salad while tiropita bakes. Adds about 10 minutes.
Toss mixed greens with lemon vinaigrette as the pita rests. Adds about 5 minutes.
What keeps
Bakes well 1 day ahead - reheat at 350F for 12 min to re-crisp phyllo. NEVER microwave (phyllo turns to sad cardboard).
Keeps 3 days fridge, freezes 2 months baked. Cut into squares to freeze individually.
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