Tiropita

8 servings

100 minutes

The recipe was shared with us by Marina Karolidou, pastry chef at Molon Lave bakery.

Energy value per serving

• Calories: 448.8
• Proteins: 18.9g
• Fats: 29.7g
• Carbohydrates: 22g

Ingredients

• Filo dough: 250 g
• Wheat flour: 70 g
• Milk: 35 ml
• Water: 35 ml
• Butter: 30 g
• Chicken egg: 4 pc
• Feta cheese: 560 g
• Salt: 2 g

Cooking steps

1. Combine milk with water in a pot, add butter and salt. Place on heat and bring to a boil.

   Required ingredients:

   • Milk: 35 ml
   • Water: 35 ml
   • Butter: 30 g
   • Salt: 2 g

2. Add flour to the pot and cook until the dough starts to come away from the spatula while stirring. Allow the resulting mass to cool.

   Required ingredients:

   • Wheat flour: 70 g

3. Transfer to a mixer and, stirring constantly, add the eggs one by one. Add feta cheese and mix well until a homogeneous mass is obtained.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Feta cheese: 560 g

4. Grease a round mold with butter. Lay one sheet of phyllo dough, brush with butter to prevent it from becoming too dry during baking. Do the same for 3 more layers of dough. Spread the cheese filling evenly over the phyllo base. Close the pie by adding another 3 layers of phyllo on top, brushing each sheet with butter.

   Required ingredients:

   • Filo dough: 250 g
   • Butter: 30 g

5. Before baking, lightly spray the pie with water for a more golden crust. Bake at 180 degrees for 40 minutes. After 20 minutes of baking, you can spray the dough with water again.

   Required ingredients:

   • Water: 35 ml