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Greek tiropita

Greek tiropita

This savory pastry, featuring a delightful blend of four cheeses, delicate filo dough, and a hint of nutmeg, will transport your taste buds to the Mediterranean.
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Prep Time 20 minutes
Cook Time 35 minutes
Soaking time 10 hours
Total Time 10 hours 55 minutes
Course Appetizer, Breakfast, Main Course, Snack
Cuisine Greek
Servings 20 servings
Calories 181 kcal

Equipment

  • 1 Baking dish 26 x 36 cm (10.2 x 14.1 in)
  • 1 Bowl

Ingredients
  

  • 400 g Anthotyro or Ricotta (14.1oz)
  • 200 g Feta cheese (7 oz)
  • 200 g Kefalotyri or Parmesan (7 oz)
  • 200 g Kaseri or mozzarella cheese (7 oz)
  • 1 Whole nutmeg, freshly grated
  • 500 ml Milk
  • 3 Eggs
  • 1 tsp Salt
  • Black pepper
  • 11 sheets Filo dough

Instructions
 

  • Preheat oven to 175°C (350°F) and lightly grease a baking dish 26 x 36 cm (10.2 x 14.1 in) with olive oil.
  • In a large bowl, combine all the cheeses. Mix it thoroughly .
    cheese mix for Greek tiropita
  • Lay a sheet of filo dough in the prepared baking dish. Allow the edges to hang over the sides and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 4 sheets.
    filo dough for Greek tiropita
  • Spoon a 1/4 of the cheese mixture over the filo stack and spread evenly.
    Grate some nutmeg over the cheese mixture (freshly grated nutmeg offers the best flavor) and then add some black pepper.
    nutmeg Greek tiropita
  • Then add one layer of filo dough over the cheese mixture. Repeat the process with the remaining cheese mixture. Filo dough, cheese mix, nutmeg and pepper.
    filo dough for Greek tiropita
  • Finally,place another sheet on top brush lightly with olive oil and repeat the process until you have a stack of 4 sheets.
    filo dough for Greek tiropita
  • Fold the overhanging edges of the filo dough inward to create a neat and enclosed package.
    Greek tiropita
  • Then use a knife and cut/score the tiropita into squares.
    cut greek tiropita
  • In a bowl beat eggs with milk and some salt.
    egg and milk mix
  • Pour the egg mixture over the tiropita.
    milk and egg mix over greek tiropita
  • Cover with plastic wrap and place in the refrigerator for a few hours, preferably overnight. Because you want the tiropita to be moist and not soggy.
    greek tiropita soaking
  • Bake in the preheated oven for about 30-35 minutes, or until the tiropita turns golden brown and crispy.
    Greek tiropita
  • Once baked, remove from the oven and allow the tiropita to cool before serving. This will help the cheese filling set.
Keyword cheese-pie, four cheeses, Greek, nutmeg, tiropita