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Tiropita

Print Recipe
Course Main Course
Cuisine Greek

Ingredients
  

  • 1/2 lb Feta cheese, crumbled
  • 1/2 lb Ricotta cheese (can sub cottage cheese)
  • 1/2 lb gouda
  • 1/2 lb cream cheese
  • 1/4 lb grated parmesan
  • 1/2 lb unsalted butter
  • 1 tsp salt
  • 1 cup heavy whipping cream
  • 4 egg beaten
  • 1 lb phyllo dough, defrosted
  • 1/3 cup melted unslted butter for the phyllo layers

Instructions
 

  • Preheat oven to 375F
  • In a large pot on medium-low, melt all the cheese, butter, and whipping cream. Slowly stir, and make sure it doesn't stick, or burn. Sprinkle half the salt, stir it in, and slowly add more to taste. This will largely depend on the saltiness of the feta.
  • Whisk up the eggs, and slowly pour into the cheese mixture, remove from heat, and stir it until completely incorporated.
  • This needs to be used before it completely sets, approximately 20 minutes.

Pita assembly

  • Layer 4-6 sheets of phyllo in a baking dish, brush butter over each layer. Phyllo hanging over the edge is fine - this can be folded over.
  • Fill with the cheese filling, about 1" deep is good.
  • If you're trimming the edges of the overhang phyllo, cut it in line with the top of the pan.
  • Layer 4-6 more sheets of phyllo on top, brush butter over each layer.
  • Fold the overhang over the top of the assembled pita, or trim the top, this is mostly optional, and as long as there's at least 4-6 layers of phyllo on the bottom, side, and top, it will be fine.
  • You can pre-score the top with a very sharp knife (optional).
  • Bake for approximately 20 minutes, until the top is golden brown.
  • Remove from oven, and let cool at least 10 minutes before serving.

Triangle assembly

  • Cut a 2" wide and 14" long strip of phyllo.
  • Put a tablespoon in the bottom corner of the strip.
  • Brush the strip with butter.
  • Fold the corner with the cheese over to make a triangle. Fold up, and repeat (like folding a flag). The butter will keep it all together.
  • Bake it on parchment paper-lined sheet until golden brown, approx 12-15 minutes.

If assembly goes wrong

  • If you have any filling left over, or torn phyllo, you can save the day by shredding the phyllo into small strips, toss it in a bowl with more melted butter (or olive oil). Think papier-mâché. Use this to line the bottom of a pan/casserole dish/muffin tray/etc. Fill with the cheese mix, and top with more of the phyllo. Bake at 375F until golden brown.

Notes

You can store the uncooked triangles in the freezer for later use. Just pop them into a preheated oven at 375F and bake until golden brown.