Tyropita Recipe

Prepare cheeses

Crumble the feta into a large mixing bowl. If feta is very salty, you may rinse briefly and pat dry, but this will reduce saltiness. Break up larger pieces so mix becomes uniform.

Add the ricotta to the bowl with the feta. The ricotta softens and lightens the texture; it balances feta's saltiness.

Beat the eggs in a small bowl and add to the cheeses. Stir until evenly combined.

Add the 60 g melted butter, freshly ground black pepper, and dried oregano (if using). Mix thoroughly until the filling is cohesive but still slightly grainy from the cheeses. Taste a small amount and adjust pepper or oregano as desired (do not add extra salt unless you rinsed feta).

Preheat oven to 190°C (375°F). Place a rack in the middle of the oven. Lightly butter a 23–25 cm (9–10 inch) round or rectangular baking dish, or line with baking paper.

Brush or spray a clean work surface and keep the phyllo covered with a damp towel so sheets don’t dry out. Have the remaining melted butter (100 g) and olive oil nearby for brushing.

Sprinkle the bottom of the prepared dish with the 2 tbs semolina or fine breadcrumbs. This prevents sogginess and absorbs extra moisture.

Layer phyllo

Place one sheet of phyllo in the dish, letting edges overhang if you want a fully encased pie edge. Brush the sheet lightly but thoroughly with melted butter (or a butter/olive oil mix). Repeat layering: add 5 more phyllo sheets, brushing each with butter. Keep remaining sheets covered.

Add filling and top layers

Spread the cheese filling evenly over the layered phyllo base, smoothing with a spatula to an even thickness. Fold any overhanging edges once over the filling to create a rim (optional). Then layer the remaining 6 phyllo sheets on top of the filling, brushing each sheet with butter as you go. Tuck and seal edges: fold top layers under the rim or pleat decoratively. Brush the final top layer generously with butter.

Optional: Use a sharp knife to score the top phyllo into portions (8–10 pieces) to make cutting after baking easier. Brush any exposed edges again and pierce a few small vents if desired to allow steam to escape.

Bake in the preheated oven for 35–45 minutes, until the top is golden brown and crisp and the filling is set (no visible liquid). If the top is browning too quickly, tent loosely with aluminum foil for the last 10–15 minutes.

Remove from oven and let rest for 10–15 minutes to firm up. This helps the filling set and prevents it from running when cut.

Slice into portions along scored lines and serve warm or at room temperature. Tyropita is often eaten as a snack, breakfast, or as part of a mezze spread. Leftovers keep refrigerated for 2–3 days; reheat in a 180°C (350°F) oven for 10–12 minutes to crisp the phyllo.