Tiropita
8 servings
100 minutes
The recipe was shared with us by Marina Karolidou, pastry chef at Molon Lave bakery.
1
Combine milk with water in a pot, add butter and salt. Place on heat and bring to a boil.
- 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.
- 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.
- 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.
- Filo (phyllo) pastry: 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.
- Water: 35 ml
