Niki Louca shares her easy tiropita recipe

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Niki Louca from My Greek Kitchen shares her favourite recipe for tiropita with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Ingredients

  • 1 ½ packets Antoniou filo pastry
  • 3 large eggs
  • 1 lt milk – low fat is fine
  • 400 gms grated /crumbled feta cheese
  • 100 gms grated kefalograviera
  • 250 gms crumbled ricotta cheese
  • Pepper
  • 2 tbsp fresh mint finely chopped, or 1 heaped tsp dried
  • Olive oil – about 3-4 tbsp

Method

  1. Preheat your oven to 170C.
  2. Grease with 1-2 tbsp of olive oil a 35cm round baking dish (or rectangle/square of similar size).
  3. Cut 1 full packet of the filo pastry into 1.5 – 2 cm thick strips.  Do this by leaving the pastry rolled up as it comes out of the packet and cut it.  Make sure the strips are separated otherwise you will get a cluster of just pastry when cooked.
  4. In a bowl whisk your eggs then add your milk.  Whisk again to incorporate the two together.
  5. Add you grated/crumbled chesses, mint and pepper to the milk/egg mixture and stir together.
  6. Pour mixture over the filo pastry and with a fork gently move the pastry around so that the mixture is fully incorporated into the pastry all the way through.
  7. Scrunch up individual pastry sheets (from the extra half packet), and place them on top of the pastry/milk mixture.  Drizzle the remainder 2-3 tbsp of olive oil and bake in a preheated oven till the top is deep golden brown colour (approx.. 1 hour).
  8. Cut into your desired size/shape and serve.  Best served warm.

Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.

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