Much like the tiropitakia and spanakopita, this dish can be made in ever popular triangle/ singular format, or in the pie format. Either way, its phyllo with cheese filling — YUM! Obviously in moderation, this dish is a wonderful way to enjoy everything about a light and flaky outside that is mixed with a creamy and cheesy inside.
I never get tired of the smell or the feeling that I get when i’m enjoying a cheese filled pastry. I also find preparing the dish very therapeutic as well. There aren’t too many steps and especially when I’m using the singular format, I find that the repetition is calming.
Once out of the oven, the golden brown pie is something that will have your family gathering around. Also great for a special occasion, never stray from the opportunity to give this recipe a try. καλή όρεξη!
Variations: you can layer phyllo in baking dish and add mixture so it comes out like in the picture (not in stripes) and cut into squares. Also, if you don’t want to butter each phyllo sheet (I only do it this way), you can use something like cooking spray. Also, from experience, don’t reheat in microwave. Makes them soggy.
- 1lb frozen phyllo dough
- 1 tablespoon olive oil
- 3 eggs
- 1.5 cups feta cheese, crumbled
- ½ cup grated parmesan cheese or (kefalograviera)
- 1 cups ricotta cheese
- ½ cup butter, melted
- Dash of cinnamon
- Take out phyllo so it can thaw at room temperature
- Lay phyllo flat on counter (or wax paper) and cut to size of baking dish
- Cover phyllo with damp paper towel (if not, they will dry out and crack!).
- In a large bowl, add eggs, cheese, cinnamon, olive oil, and mix well.
- Melt butter.
- Brush phyllo sheet with butter and place in greased baking dish, repeat 7 times
- Add cheese mixture
- Add 7 more layers of phyllo (like above)
- Set oven to 400F and bake for 15-20 min (until golden brown)
- Serve!
kd hoeck says
7 September 2013 at 8:17 amCan the tiropitakia be prepared ahead of time?
Kenton Kotsiris says
8 September 2013 at 8:55 pmYes, it can. However, this dish, as well as the Tiropitaki are phyllo based, and with that comes the concern that the phyllo could get mushy. It’s not bad when that happens, as we eat leftovers all the time–but for nice flaky phyllo, we would recommend making it same day. Hope this helps and thanks for the comment!