TYROPITA
Tyropita is ubiquitous in Greece. One finds them everywhere–bakeries, sandwich shops, bus stations, train stations, gas stations and at least once a week in most homes! It is very, very simple to make and the basic, traditional recipe consists of mixing 2 parts feta cheese to 1 part ricotta (anthotyro if you are in Greece) with eggs and either fresh mint OR nutmeg and baking between thin phyllo. There are many variations to this recipe–most add a different cheese with feta–Kasseri or Graviera or Kefalograviera or Parmesan (there is a kasseropita as well that has no feta, just kasseri). Some use bechamel instead of anthotyro (ricotta). You could also add any combination of tomato, sun-dried tomato, olive, capers, spinach (which then becomes spanakopita), sauteed leeks (prassopita), sauteed onions (kremmidopita) or anything else that inspires you!
Here is a recipe, which is basically the same as the one I learned from yiayia so many years ago, except that it includes dill (I only use mint (or nutmeg–generally mint in warm weather and nutmeg in cold!). It is from a wonderful blog–olive tomato. I am reproducing it below:
Ingredients
- 17 ounces/ 500 grams feta
- 9 ounces / 250 grams fresh anthotiro or ricotta
- 2 tablespoons fresh chopped mint or 1 tablespoon dry
- 2 tablespoons fresh chopped dill or 1 tablespoon dry
- Freshly ground pepper
- 3 eggs
- 1 tablespoon EVGE olive oil plus more for brushing
- 12 phyllo sheets defrosted
- sesame seeds optional
Instructions
- Preheat oven at 350 F (180 C)
- Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
- In a large bowl smash the feta and anthotiro with a fork.
- Add the mint, dill and pepper and mix.
- In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
- Prepare your working area so that you have space to spread the phyllo.
- Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
- Spread the cheese mixture over the phyllo making sure it is spread evenly.
- Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
- Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
- Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
- Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
- Let it cool for 15 minutes and cut in pieces.
- Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.
