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Tripolita (Greek Feta Pie)
Tripolita (Greek Feta Pie) is a traditional Greek recipe for classic fried bread dough pies with feta cheese fillling. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Feta Pie (Tripolita).
prep time
40 minutes
cook time
45 minutes
Total Time:
85 minutes
Serves:
10
Rating: 
Tags : Vegetarian RecipesCheese RecipesBaking RecipesSyria Recipes
If you are using commercial frozen filo pastry to prepare this tiropita, make sure you thaw it completely before using. You can use my
home-made ricotta cheese recipe to prepare your own.
Ingredients:
8–10 sheets of filo pastry
200g feta cheese, crumbled (7 ounces)
180ml (3/4 cup) double (heavy) cream
100g grated Parmesan or Regato or kefalograviera (3.5 ounces)
100g grated Gouda cheese or Emedal cheese (3.5 ounces)
100g ricotta cheese or anthotiro (3.5 ounces)
2 large eggs, beaten
2 tbsps fresh mint (optional)
olive oil or melted butter, for brushing
sesame seeds (optional)
freshly-ground black pepper
Method:
Begin by preparing the filling for the tiropita. This traditional tiropita recipe, calls for three different kind of cheese (for extra flavour). Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and heavy cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 20-30 minutes.
Take a large baking tray (at least 20 x 30cm). Using a pastry brush, butter the bottom and sides of the tray. Place one sheet of file at the bottom end of the baking tray and with a cooking brush add some olive oil or melted butter. Repeat the procedure, adding 4-5 more sheets of filo dough. You will need 5-6 filo sheets in total for the base of the tiropita (this should cover the base and partly overhang the sides).
Pour over the feta cheese mixture and smooth with a spatula. With a knife trim away some of the excess pastry, then fold the excess phyllo sheets flaps over the mixture. Top the tiropita with 4-5 more phyllo sheets, making sure to oil or butter each one, before adding the other; roll in the edges.
Brush the top with oil or butter, sprinkle with water and sesame seeds. If using commercial phyllo dough make sure to slash the top in a couple of places with a sharp knife, to help release the steam.
Bake the tiropita in an oven pre-heated to 180°C for 45-50 minutes, until the phyllo is crisp and golden.
Remove from the oven and allow it to cool down for a while before serving.
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