This tiropita dish has appeared in a variety of forms. This was prepared by my mother-in-law, who is an excellent cook.
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 15 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 6 tablespoons butter
- ½ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1 pinch nutmeg
- 1 pound feta cheese
- 4 large eggs, beaten
- 3 ounces grated Greek Kefalotiri cheese
- ¼ cup chopped fresh parsley
- ¾ cup melted butter for brushing
- ¾ pound phyllo dough, thawed
Instructions
- Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in milk, stirring constantly with a whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, until white sauce is bubbly and thickened, 5 to 10 minutes.
- Mash feta cheese in a large bowl with a fork; stir in beaten eggs, grated kefalotiri, and parsley. Pour in hot white sauce and mix well.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9×13-inch baking dish with melted butter.
- Line the prepared baking dish with a sheet of phyllo dough and brush it with melted butter; keep remaining phyllo sheets covered with plastic wrap while you work. Repeat with 1/2 of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in cheese filling.
- Lay remaining pastry sheets on top of filling, brushing each with butter. Brush the top of the last sheet with butter, then use a sharp knife to score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
- Bake in the preheated oven until pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 15 g |
| Sodium | 821 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is fantastic! Used 1/2 teaspoon salt and 1/8th teaspoon nutmeg. Best I ever had.
It does turn out just like the picture. I’m not Greek so maybe I don’t get it, but it was pretty plain. Used feta and Parma Romano cheese – was ok. Me & the 3 men in my family were like “okay”, but not impressed enough to save the recipe. Maybe smaller bites, as a little something to nibble on but it is hard to cut into small squares. Oy vey!
Great, easy-to-follow recipe! I made this for a Greek-themed dinner with my neighbors and it was a hit! I couldn’t get kefalotyri cheese, but I read that I could use other sharp cheeses like Parmesan or Romano as substitutes. I used Romano cheese and it was delicious! Definitely will make this recipe again!
Great recipe, my children loved it.
Fabulous! I usually get this at a local Greek church festival but I haven’t had it since I moved. This is an amazing recipe. I will only make a few very minor changes in the future: I will omit the salt. Feta and the Greek cheese are fairly salty on their own. And, next time, I’m going to try and blend the cheese mixture and the white sauce together. It tastes amazing as is but the church I got it from has a smoother texture for the filling.
AUTHENTIC! This is a AUTHENTIC recipe..many are not.. you can also use ALL FETA with the same other ingredients ..the Kefalori cheese is Not easy to find but using all feta is also traditional tiropita. Adding spinach as some did is spanakopita and that is a different item altogether! This is supposed to be ALL CHEESE! Thank you for sharing a traditional recipe ! Its great
My husband made this for my birthday dinner and it was AWESOME. I love getting Tiropita at our local Greek Festival and these were spot on!!!
This is a really wonderful and impressive dish. Served a s a main for vegetarians with greek salad and as a side for omnivores with steak added. I could see adding to this dish with spinach, onion, garlic, to make a different taste, but the original is wonderful just as it is. Thanks for a lovely dish!
Excellent as is! Easy to make, even for someone who has never used phyllo dough. Made as a dish to take to my son’s elementary class for their Greek studies unit and all the kids loved it! Thank you for the great recipe!