Tiropita (Greek cheese pie)

Name: Tiropita recipe (Greek cheese pie)
Yield: 6
Ingredients: 300g Greek feta, crumbled; 250g firm ricotta, crumbled; 200g haloumi, coarsely grated; 150g kefalograviera (hard Greek cheese, from Greek food shops and specialty grocers, substitute haloumi), coarsely grated; 185ml cream; 3 eggs; 82.50 ml coarsely chopped mint, plus extra leaves to serve; 1/2 tsp dried mint (optional); Sesame seeds, to scatter; Lemon wedges, to serve; 450.00g plain flour; 125ml olive oil; 30.00 ml red wine vinegar

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by Emma Knowles

Jul 05, 2022

“A relative of Greek spanakopita, tiropita is a tangy cheese pie. We’ve amped up the cheese factor and made rustic horiatiko phyllo – village filo – which bakes to a pleasing crispness and golden brown burnish.” – Emma Knowles

300g Greek feta, crumbled
250g firm ricotta, crumbled
200g haloumi, coarsely grated
150g kefalograviera (hard Greek cheese, from Greek food shops and specialty grocers, substitute haloumi), coarsely grated
3/4 cup (185ml) pure (thin) cream
3 eggs
1/3 cup coarsely chopped mint, plus extra leaves to serve
1/2 tsp dried mint (optional)
Sesame seeds, to scatter
Lemon wedges, to serve

Village filo

1 1/2 cups (225g) plain flour
1 1/2 cups (225g) wholemeal plain flour
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
1 1/2 tbs red wine vinegar

Method

1.

For the village filo, combine flours and 1 tsp salt flakes in a bowl and make a well in the centre. Add oil and vinegar and mix until combined (the mixture will be dry and crumbly).
2.

Add 3/4 cup (185ml) warm water and mix with your hands to a smooth dough. Knead for 8-10 minutes until smooth and elastic. Pinch off one-third of the dough and divide into 2 even balls.
3.

Divide remaining dough into 2 even balls. Wrap each piece in plastic wrap and set aside for 1 hour to rest.
4.

Preheat oven to 180°C. Lightly brush a 23cm x 32cm rectangular roasting pan with extra oil.
5.

Combine cheeses, cream, eggs and mint in a bowl and season to taste. Set aside.
6.

Roll out each of the 2 larger dough balls on a lightly floured surface to a rough 35cm x 50cm rectangle – the pastry should be paper-thin and you should be able to see your hand through it. Set aside. Roll out each of the two smaller dough balls to a rough 22cm-25cm square – again the pastry should be paper thin. Set aside.
7.

Brush one of the larger pastry sheets with oil and stack the second one on top.
8.

Use to line base and sides of prepared tin, allowing excess to overhang. Spoon in cheese mixture and smooth the top.
9.

Drizzle one smaller pastry sheet with oil and stack with the second sheet. Place on top of the cheese filling, pushing any excess pastry up the side. Trim any pastry that is overhanging the sides to about 2cm, then press and twist the edges to seal the pie top. Drizzle generously with oil, scatter with sesame seeds, season and bake for 1 hour-1 hour 15 minutes until golden brown.
10.

Stand tiropita for 15 minutes to cool slightly. Slice, and serve with lemon wedges and extra mint alongside.