There’s nothing like a homemade Tiropita (cheese pie), straight out of the oven! Our recipe features a crunchy filo filled with Feta, however, you can also add Mizithra (ricotta), Kefalograviera, or any cheese of your choice.
- 300 x grams all-purpose flour
- 1 x tablespoon vinegar
- 2 x tablespoons olive oil, extra for drizzling
- 150 x ml warm water
- 300 x grams Feta cheese, crumbled
- pepper to taste
- In a large bowl mix the flour with the salt, vinegar, and olive oil and place warm water in the middle of the mixture.
- Combine and knead the dough well, then divide it into two pieces.
- Leave for half-hour covered in cling wrap to rest.
- When ready, lightly sprinkle flour on the surface you will be using to roll out the dough (so pastry won’t stick.)
- Flatten each ball out and begin rolling them slowly, using a large rolling pin- they should end up being about 40 cm in diameter.
- Using one filo at a time, place half the Feta cheese onto each filo pastry to form a thin and long strand. Lightly sprinkle with pepper. Gently roll filo over into a rope-like strand. Fold in the ends and delicately form a circle (see image above).
- Repeat the same procedure for the second filo and then place both on a tray, lined with baking paper.
- Drizzle lightly with olive oil and place in 200 degrees Celsius preheated oven for 35 minutes- or until Tiropita is golden brown.
Recipe and Images by IN+SIGHTS GREECE ©