Tiropita
Numerous variations of the tiropita recipe abound, but the one I'm sharing is courtesy of my talented mother-in-law, who is renowned for her culinary skills.
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
Calories: 343kcalCarbohydrates: 18gProtein: 11gFat: 25gSaturated Fat: 15gCholesterol: 119mgSodium: 821mgPotassium: 122mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 269mgIron: 2mg
Tried this recipe?Let us know how it was!