Tiropita Recipe

Prepare the filling

In a large bowl, crumble the feta cheese and mix it with the ricotta cheese until well combined.

Add the eggs, chopped parsley, and black pepper to the cheese mixture. Stir until all ingredients are evenly mixed.

Prepare the phyllo dough

Lay out the phyllo sheets on a clean surface, covering them with a damp cloth to prevent drying.

Take one sheet of phyllo dough, brush with olive oil, and place another sheet on top. Repeat until you have layered three sheets.

Cut the layered phyllo into strips about 4 inches wide.

Fill and fold

Place a tablespoon of the filling at one end of each phyllo strip. Fold the corner of the strip over the filling to form a triangle.

Continue folding the triangle along the strip, sealing the filling inside. Brush the top with olive oil.

Bake the tiropitas

Preheat the oven to 375°F (190°C). Place the assembled tiropitas on a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until golden brown and crispy.

Make the tzatziki sauce

In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt.

Mix well and refrigerate until ready to serve.

Serve

Serve the tiropitas warm with Kalamata olives on the side and a generous portion of tzatziki sauce.