This is another recipe from my Papou! It's a Greek savory cheese pie called Tiropita, and its wonderful. It's made with phyllo dough, the pastry used in baklava! The mixture of textures from the flaky, crunchy phyllo dough and the creaming cheese is absolutely divine. It's almost like a savory version of cheesecake, if you can imagine that. It's commonly made in a triangle shaped version with the cheese wrapped in the phyllo, but my Papou's recipe said to make it in more of a pie form, so I listened! Straight from my Papou's recipe book - rich, crispy, cheesy goodness!
Makes 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
1 (8 oz) block cream cheese, softened
16 oz ricotta cheese
1 tsp salt
8 oz phyllo dough, thawed
1/4 cup butter (1/2 stick)
1. Melt butter in a bowl. In a separate bowl mix cream cheese, ricotta, salt, and eggs.
2. Carefully unroll phyllo dough. Wet and ring out a dish towel and lay over phyllo dough. Spray casserole dish with cooking spray.
3. Uncover phyllo dough and peel one layer away. Lay sheet of phyllo in casserole dish. Cover unused stack of phyllo with damp towel immediately. Brush phyllo dough with melted butter. Repeat for 8 sheets of phyllo dough.
4. Pour cheese mixture on top of phyllo dough layers. Repeat phyllo layering process for 8 more sheets on top of the cheese mixture. Brush the top layer with melted butter. Bake at 325 degrees F for 1 hour. Cut into individual servings and enjoy!
Does it get much better than cheese and pastry and butter?! I don't think so. Melt in your mouth filling with delicate flaky pastry - I could eat this every day. I would weigh 12949135 lbs, but I really wouldn't mind eating this every day of my life :P