This traditional Greek savory pie, known as Tyropitta, is a comforting favorite that balances salty, tangy feta with a smooth, custard-like base. The filling combines crumbled cheese with eggs and a velvety bchamel sauce, creating a luxurious texture that holds together perfectly when baked. Encased in dozens of thin sheets of buttery phyllo pastry, the result is a golden, flaky crust that contrasts beautifully with the soft interior. It is an excellent choice for family dinners, holiday gatherings, or as a substantial side dish. The recipe is straightforward, requiring patience only when layering the delicate pastry, but the reward is a deeply satisfying, home-style meal that tastes just like it came from a Greek kitchen.
Tyorpitta (Cheese Pitta
Description
This traditional Greek savory pie, known as Tyropitta, is a comforting favorite that balances salty, tangy feta with a smooth, custard-like base. The filling combines crumbled cheese with eggs and a velvety bchamel sauce, creating a luxurious texture that holds together perfectly when baked. Encased in dozens of thin sheets of buttery phyllo pastry, the result is a golden, flaky crust that contrasts beautifully with the soft interior. It is an excellent choice for family dinners, holiday gatherings, or as a substantial side dish. The recipe is straightforward, requiring patience only when layering the delicate pastry, but the reward is a deeply satisfying, home-style meal that tastes just like it came from a Greek kitchen.Ingredients
Directions
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Preheat oven to 300F (150C).
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Crumble the feta cheese into very small pieces.
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Melt 5 tablespoons of butter in a small pot over medium heat.
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Add the flour to the melted butter and blend well to form a roux.
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Slowly pour in the scalded milk, stirring constantly to prevent lumps and create a smooth bchamel sauce.
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Season the sauce with a little salt and pepper.
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Remove the pot from heat and stir until the sauce cools slightly.
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Add the crumbled feta cheese to the sauce and mix well.
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Stir in the beaten eggs and mix again until combined.
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Butter a baking pan that is approximately 2 inches smaller in diameter than the phyllo sheets.
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Using about half of the phyllo sheets, create the bottom layer of the pie.
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Brush each sheet with melted butter and place it in the pan, allowing the edges to hang over the sides.
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Pour the cheese-egg mixture into the pan and spread it evenly.
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Fold the overhanging phyllo edges over the mixture to seal it and prevent leaking.
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Carefully cut the remaining phyllo sheets to fit the pan.
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Brush each remaining sheet with butter and layer them on top of the filling.
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Brush the top layer generously with butter and sprinkle with a little water.
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Use a sharp knife to score the top into strips or squares for easier cutting after baking.
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Bake in the preheated oven for 45 minutes, or until golden brown and crisp.
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Cut into pieces and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 743.5kcal
- % Daily Value *
- Total Fat 52.4g81%
- Saturated Fat 34.3g172%
- Cholesterol 150.0mg50%
- Sodium 2069.2mg87%
- Total Carbohydrate 35.8g12%
- Dietary Fiber 0.8g4%
- Sugars 13.1g
- Protein 31.1g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Phyllo Handling:** Phyllo dough dries out quickly. Keep unused sheets covered with a damp towel while assembling the pie.
**Scalding Milk:** To scald milk, heat it just until it begins to simmer (small bubbles form around the edges). Do not boil. This helps prevent the bchamel from curdling.
**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for 10-15 minutes to restore crispiness.
**Variations:** You can add chopped fresh herbs like dill, mint, or parsley to the cheese mixture for extra flavor.
