Maybe you've heard of spanakopita, but have you heard of tiropita? Similar to its spinach-based cousin, feta-based or feta pie is even more popular in Greece than spanakopita — and after trying the recipe below, you'll find it's easy to see why.
Greek feta pie is made with a combination of feta and creamy anthotiro cheese, but for convenience sake, the recipe below calls for ricotta, which is similar and far easier for most American cooks to find. Fresh herbs, eggs and a touch of olive oil finish off the filling, which is wrapped in phyllo dough and baked until set. This dish is commonly eaten at all times of day, from breakfast to dinner, so be sure to make up a big batch!
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Cooktop Cove
Greek feta pie
12
10 minutes
50 minutes
1 hour
1 pound feta cheese, crumbled
1/2 pound ricotta cheese
1/4 cup cottage cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pinch dried oregano
3 eggs
3 tablespoons olive oil, divided
12 sheets phyllo dough
Preheat the oven to 350 degrees Fahrenheit.
Combine the feta, ricotta and cottage cheese in a bowl, making sure that the feta remains relatively chunky. Add the herbs and pepper. Stir to combine.
Add the eggs one at a time, mixing well after each addition. Drizzle one tablespoon of olive oil into the mixture, and incorporate. Set aside.
Use a pastry brush to brush a 9-by-13-inch baking dish with olive oil. Arrange a sheet of phyllo dough in it. Brush the sheet with olive oil, then lay a second sheet of phyllo on top. Continue until you have a base with six layers of dough.
Spread the feta mixture evenly over the dough. Top with another sheet of phyllo and brush it with olive oil. Continue adding phyllo dough sheets until you have used up all twelve, then brush the top of the pie with olive oil.
Bake for 40-50 minutes, until golden brown and set. Cool 15-20 minutes before slicing and serving.
