Tyropita (Greek Cheese Pie)
Tyropita is a Greek pie of buttered phyllo wrapped around a rich feta and egg filling. The cheese is folded into a bechamel rather than used on its own, which keeps the middle soft and sliceable instead of crumbly. Bakeries across Greece sell it for breakfast and snacks, often cut into triangles. Folding the overhanging sheets over the filling seals the pie, so nothing leaks while it bakes.
Instructions
Crumble the feta into very small pieces and set it aside.
Melt the 5 tablespoons of butter in a small pot, stir in the flour, and mix until smooth. Pour in the scalded milk slowly, stirring all the time, until you have a smooth bechamel. Season it with a little salt and pepper.
Take the sauce off the heat and stir it until it has cooled. Mix in the crumbled feta, then the beaten eggs, until the filling is even.
Butter a pan that is about 2 inches (5 cm) smaller than the phyllo sheets. Brush a little more than half of the sheets with melted butter one at a time and lay them in the pan, letting the edges hang over the sides.
Pour in the cheese filling and spread it evenly. Fold the overhanging phyllo back over the top, which keeps the filling from leaking out.
Trim the remaining phyllo to fit the pan and lay the sheets on top, brushing each one with melted butter before you add the next.
Brush the top with butter and sprinkle it with a little water. Score the surface into strips so the pie will be easy to cut once baked.
Bake in an oven preheated to 300°F (150°C) for 45 minutes. Cut into pieces and serve hot.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
