Description
This is an authentic recipe for “tyropita”, or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don’t need anything more!
Ingredients
- 14 ounces feta cheese, crumbled
- 2 eggs
- 10 sheets phyllo dough, thawed if frozen
- ½ cup olive oil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Mix feta cheese and eggs together in a bowl for the filling; set aside.
- Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets
- but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan
- trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
- Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling
- again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top
- brush with oil
- and use the oiled brush to pat down the sides all around the circumference of the cake pan.
- Repeat with remaining phyllo
- oil
- and filling to assemble the second pie.
- Bake the cheese pies in the preheated oven until the tops are a deep golden brown
- 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 12