Tiropita is a golden, flaky pastry filled with a creamy blend of Greek cheeses. The alchemy of crispy phyllo and the thermodynamics of melting cheese make it an iconic Greek appetizer, offering a balance of warmth and richness.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat the oven to 180°C (355°F).
Mix feta, ricotta, kefalotyri, eggs, and pepper in a bowl until well combined.
Grease a dish with melted butter.
Layer phyllo sheets in the dish, brushing each with butter, using half of the phyllo.
Spread the cheese mixture over the phyllo layers.
Top with the remaining phyllo sheets, brushing each with butter.
Score the top layers of phyllo to form squares.
for 45 minutes or until golden brown.
Let cool slightly before cutting and serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
