8-10 sheets of phyllo pastry
7 ounces (200g) feta cheese, crumbled
3.5 ounces (100g) whole milk ricotta cheese
3.5 ounces (100g) cream cheese
2 large eggs, beaten
2 tablespoons chopped fresh ﬂat leaf parsley
6 tablespoons melted butter (can substitute olive oil, but sacriﬁce ﬂavor)
Freshly ground pepper
Pinch of salt
- Prepare the ﬁlling for the Tyropita. Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the cheeses. Stir in the parsley. Season with freshly ground pepper and salt. Place the mixture in the refrigerator for 20-30 minutes.
- Preheat the oven to 350°F. Using a pastry brush, butter the bottom and sides of a large baking tray. Place one sheet of phyllo at the bottom of the pan and butter the top with the pastry brush. Repeat this procedure, adding 4-5 more sheets of phyllo dough.
- Pour in the feta cheese mixture and smooth with a spatula. Using a knife, trim some of the excessive phyllo, and fold the excess phyloo sheet ﬂaps over the mixture. Top the Tyropita with 4-5 more phyllo sheets, making sure to butter each one before adding the other. Roll in the edges of the phyllo. Brush the top with butter.
- Bake the Tyropita for 30-40 minutes, until the phyllo is crisp and golden brown. Once cooled, cut into triangles, serve, and enjoy.
Recipe and photo courtesy of Grecian Delight.
Total Fat: 22g
Saturated Fat: 13g