Tiropita, like Spanakopita, is made with thin Filo pastry, which must be well-brushed with butter or olive oil to achieve its typical flakiness and golden color.
The filling is usually Feta mixed with another, less salty and creamier white cheese (like Ricotta, Mizithra, or Cottage), ensuring a perfect texture and flavor balance. The addition of eggs helps the filling set during baking.
In a large bowl, mix the crumbled Feta cheese and Ricotta (or other white cheese).
Add the eggs, black pepper, and nutmeg (if using). Mix thoroughly.
If the mixture is too dry and crumbly, add 1-2 tablespoons of milk. Add salt only if necessary – Feta is salty.
Unroll the Filo pastry and cover it with a slightly damp cloth. Melt the butter.
Preheat the oven to 185 °C (365 °F). Prepare a baking pan (approx. 25x35 cm) and grease it.
Place the first sheet of Filo pastry on the baking pan. Brush it with melted butter (or oil) using a pastry brush. Repeat the process until you have used about half of the sheets (usually 6–8 layers).
Spread the cheese filling evenly, making sure it reaches the corners.
Place the remaining Filo sheets on top, again brushing each with fat. Brush the final sheet thoroughly.
Using a sharp knife, score the pie into portions (squares or rectangles).
Bake for 40-50 minutes at 185 °C (365 °F) until the Tiropita is golden brown and the pastry is beautifully crispy.
Allow to cool for 10 minutes before serving, to let the filling set and make slicing easier.