Everyday Legends Greek Vegetarian Dinner

Crispy Feta and Ricotta Cheese Pie — Tiropita

Crisp golden filo layers filled with a rich blend of feta and ricotta, a Greek cheese pie from the northern mainland.

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Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

40 minsCook

60 minsTotal

MediumLevel

🥤Moschofilero, Boutari, Mantinia 🥤Chenin Blanc, Vouvray Sec, Loire

Nutrition per Serving

520 Calories

18g Protein

32g Fat

38g Carbs

2g Sugar

2g Fiber

680mg Sodium

125mg Chol

Ingredients

For 2 servings

sheets filo pastry 12

feta cheese 240g (8.5 oz)

ricotta cheese 160g (5.6 oz)

large eggs 4

black pepper 1 tsp

ground nutmeg 0.5 tsp

extra virgin olive oil 120ml (1/2 cup)

sesame seeds 2 tsp

green salad

Instructions

Prep

Preheat oven to 190°C / 375°F. Combine feta, ricotta, eggs, black pepper, and nutmeg in a bowl; mix until well combined. Have filo sheets thawed and olive oil ready for brushing.

Build 1

Brush a medium ovenproof dish (23cm / 9in) with olive oil. Layer 6 filo sheets one at a time, brushing each with olive oil and letting edges overhang the dish sides generously.

Build 2

Spoon cheese filling evenly over the filo base layer. Fold overhanging filo edges over the filling to enclose it partially.

Build 3

Layer the remaining 6 filo sheets on top, brushing each with olive oil and tucking edges down the sides. Score the top lightly into 4 portions; scatter sesame seeds over.

Bake

Bake at 190°C for 40–45 minutes until deeply golden and crisp on top. The pastry should sound hollow when tapped.

Rest and plate

Rest 5 minutes to set. Cut along the scored lines and serve with fresh green salad alongside.

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