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
- Preheat your oven to 170C.
- Grease with 1-2 tbsp of olive oil a 35cm round baking dish (or rectangle/square of similar size).
- 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.
- In a bowl whisk your eggs then add your milk. Whisk again to incorporate the two together.
- Add you grated/crumbled chesses, mint and pepper to the milk/egg mixture and stir together.
- 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.
- 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).
- 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.
