Breakfast · 45 min · greek

Tiropita (Cheese Pie)

If you like phyllo dough, you’ll love this Greek breakfast — 45 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Phyllo dough
• 12 oz Feta
• 15 oz Ricotta
• 4 large Eggs
• 1/2 cup Unsalted butter
• 1/2 cup Whole milk
• 2 tbsp Fresh mint
• 1 tsp Black pepper

Steps

1. Beat the ricotta, eggs, milk, and pepper until smooth, then fold in the crumbled feta in coarse chunks — pockets of pure feta are the prize in every slice.
2. Butter a 9x13 pan and lay 8 phyllo sheets, brushing each with melted butter. Keep the unused stack under a damp towel; phyllo dries and cracks in minutes of air exposure.
3. Pour in the cheese mixture and spread level. Fold in the overhanging edges, then top with 8 more buttered sheets, tucking them down the sides.
4. Score deeply into 12 pieces and bake at 375°F for 35 to 40 minutes until puffed, golden, and crackling.
5. Cool 10 minutes so the custard sets, then cut along the scores. Serve warm — tiropita at room temperature is fine, but warm tiropita with the cheese still soft is why mornings exist.

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