Tiropita
Ingredients
- 1 pcPhyllo dough (cut into strips)
- 250 gFresh cheese (drained)
- 2 pcEgg (beaten)
- 100 gUnsalted butter (melted)
- 1 pcMint fresh (finely chopped)
- 1 pinchBlack pepper ground
- 200 gFeta cheese (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
