Baking
57 recipes
A delight of crunchy, flaky filo with a creamy, tangy filling of eggs and ricotta, and a hint of mint that makes this dish.
It is fresh and light, and who doesn't love someone making the effort to layer a filo pie! Moorish and perfect for a snack, picnic or entrée.
“My favourite and easiest Greek recipe is Tiropita (cheese pie). I tend to make up the quantities each time” – Maya Catsanis.
Serves 8 – 10 as entrée or 4-6 as main. V.
Pictured: Tiropita Slice
Filo pastry
Filling-
Ingredients
- 400g ricotta
- 300g strong feta - Bulgarian or Greek
- 6-8 eggs
- A bit of chopped fresh or dried mint
- Preheat Oven 180°C.
Method
Mix up all filling ingredients.
Brush melted butter in between two filo pastry sheets at a time and layer in a rectangular baking dish, aim for 12 sheets on the bottom.
Put the mixture in, fold over the hanging pastry into the centre.
Continue with another 10 or so sheets on top, each sheet doubled over so it doesn't hang over the sides.
Brush the top generously with butter and put it in a medium oven for 45 minutes - 1 hour.
Pictured: Tiropita
Let sit for 15 minutes.
Serve with a nice Greek salad (minus the feta) of tomatoes, Spanish onion and kalamata olives.
TasteTip - Picnics to begin with were all about sharing food, only later did they also involve excursions. The English arranged picnics as medieval hunting feasts, whereas the Japanese enjoy them to admire nature and the changing seasons, while the Chinese honour the dead by hosting picnics at the graves of their ancestors.
Dietary preferences
- Vegetarian
- Gluten-Free with substitutions
