Does the name sound familiar? Like Spanakopita that I had posted previously? This is a cheese version of that recipe. The assembly is the same, it’s just a different filling, and just as delicious.
Tiropita (Cheese Pie)
What you need:
1 roll phyllo dough (You can find this in your grocery’s freezer section with the pies and baked goods)
2 sticks unsalted butter, melted
Filling for Tiropita:
1 lb feta cheese, crumbled
15 oz container ricotta cheese or Greek anthotiro cheese
1 8 oz package cream cheese, softened
6 Tbsp grated kefalotiri cheese or Parmesan cheese
3 eggs
1/2 c. or so fresh parsley
How to put it together:
Preheat oven to 325 F.
Combine the ingredients for the filling and set aside. Brush bottom and sides of 12″ X 18″ jelly roll pan with melted butter. Lay phyllo dough in bottom of pan, and brush completely with butter. (Note: Depending on the size of your pan and the size of dough you find, you may need multiple pieces of phyllo dough to cover the bottom of the pan) Repeat the process of laying dough and buttering to create 5-6 layers of dough. Pour filling over phyllo dough and spread evenly.
Place a layer of phyllo dough over the filling, again, brushing it completely with butter. Repeat the process of laying dough and buttering until you have 3-4 layers. Score through top layers of the pastry with a sharp knife. I cut mine in straight lines to make squares, then add diagonal cuts to make triangles. Pour remaining butter over.
Bake for 1 hour or until pastry is golden brown (see picture at top). Remove to rack and cool for 5 minutes. Cut and serve!
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