Tiropita

A golden phyllo crust that shatters into a thousand shards, revealing a warm, melted cheese center. The aroma of browned butter and fresh mint hits as soon as it leaves the oven.

• Prep time: 25 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 570
• Protein: 23 g
• Carbs: 7 g
• Fat: 49 g

Ingredients

• 1 piece Phyllo dough ( cut into strips )
• 250 g Fresh cheese ( drained )
• 2 piece Egg ( beaten )
• 100 g Minimum butter sweet ( melted )
• 1 piece Mint fresh ( finely chopped )
• 1 pinch Black pepper ground
• 200 g Feta cheese ( crumbled )

Instructions

1. Preparing the filling

   In a mixing bowl, mash the fresh cheese and feta with a fork. Stir in the beaten eggs, pepper, and chopped mint. The mixture should remain lumpy, not a smooth purée.

2. Handling the phyllo

   Melt the butter without browning it. Spread out a sheet of phyllo and brush it. The pastry should become almost translucent under the fat.

3. Shaping the triangles

   Cut the pastry into wide strips. Place a spoonful of filling at the bottom, then fold into a triangle as you go up. Fold tightly enough so the filling doesn't leak during baking.

4. Baking and browning

   Bake at 180°C. When the crust is deep golden and the pastry sounds hollow to the touch, it's ready. Serve immediately while it's still crispy.

Chef's tips

• Keep your phyllo sheets under a damp cloth while working to prevent them from breaking like glass.
• Don't skimp on the butter between layers; it's what creates the flakiness.

Storage

Keeps for 2 days in the fridge. Reheat for 5 minutes in a hot oven to regain the crunch; avoid the microwave as it makes everything soggy.