Tiropita Recipe

Prepare the cheese filling

In a large bowl, combine the crumbled feta, ricotta, and grated kasseri (if using).

Whisk the eggs lightly in a small bowl, then add them to the cheeses along with the yogurt (or milk). Mix thoroughly until a uniform, slightly loose mixture forms. The consistency should be spreadable but not watery.

Stir in the chopped dill, freshly ground black pepper, and the measured salt. Taste a small amount and adjust seasoning if needed (remember feta is salty, so add salt sparingly). Set filling aside.

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Lightly butter or oil a 9x13-inch (or similar) baking dish.

Unroll thawed phyllo and cover with a slightly damp kitchen towel to prevent drying. Have the melted butter ready in a heatproof bowl and an oven mitt or pastry brush at hand.

Layering

Place one phyllo sheet in the baking dish, letting some edges hang over if desired. Brush the sheet lightly and evenly with melted butter using a pastry brush. Repeat with 5 more phyllo sheets, brushing each sheet with butter as you layer (you should have 6 buttered sheets forming the bottom base).

Spread the cheese filling evenly over the layered phyllo base, leaving about 1/2 inch margin at the edges to help seal.

Continue layering the remaining phyllo sheets on top of the filling: place a sheet, brush with butter, repeat until all sheets are used (or at least 5–6 top layers). Reserve about 2 tablespoons of melted butter for finishing.

Score and finish

Using a sharp knife, lightly score the top layers down to, but not through, the filling into squares or diamonds to make serving easier after baking. Brush the entire top generously with the remaining melted butter (and a light brush of olive oil if using) to encourage browning and flakiness.

Bake

Bake in the preheated oven for 35–45 minutes, until the top is golden brown and crisp and the filling is set. If the top browns too quickly, tent loosely with foil for the remaining bake time.

Rest and serve

Remove the tiropita from the oven and let it rest for 10–15 minutes to set. Cut fully along the previously scored lines and serve warm or at room temperature.