Skopelitiki Tiropita with a Twist

Ingredients

• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 200g (7oz) feta cheese, crumbled 200g (7oz) feta cheese, crumbled
• 200g (7oz) ricotta cheese 200g (7oz) ricotta cheese
• 100g (3.5oz) Greek yogurt 100g (3.5oz) Greek yogurt
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 eggs, beaten 2 eggs, beaten
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (13g saturated)
• Carbohydrates: 21g (2g sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, Greek yogurt, fresh dill, fresh mint, and beaten eggs. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Brush a baking dish with olive oil to prevent sticking.
4. 4.
   Lay one sheet of phyllo pastry in the baking dish, allowing the edges to hang over the sides. Brush the sheet with olive oil.
5. 5.
   Repeat the process with 3 more sheets of phyllo pastry, brushing each layer with olive oil.
6. 6.
   Spread half of the cheese filling evenly over the phyllo pastry layers.
7. 7.
   Layer 4 more sheets of phyllo pastry on top of the filling, brushing each layer with olive oil.
8. 8.
   Spread the remaining cheese filling over the second layer of phyllo pastry.
9. 9.
   Fold the overhanging edges of the bottom layer of phyllo pastry over the filling.
10. 10.
    Layer the remaining 4 sheets of phyllo pastry on top, brushing each layer with olive oil.
11. 11.
    Brush the top layer of phyllo pastry with olive oil.
12. 12.
    Using a sharp knife, score the top layer of phyllo pastry into diamond or square shapes.
13. 13.
    Bake in the preheated oven for 40-45 minutes, or until the phyllo pastry turns golden brown and crispy.
14. 14.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Ensure that the phyllo pastry is thawed completely before using. Keep it covered with a damp cloth to prevent it from drying out while working with it.
• Feta cheese — Opt for high-quality feta cheese for the best flavor. If the feta cheese is too salty, you can soak it in water for 30 minutes before using to reduce the saltiness.
• Greek yogurt — Use full-fat Greek yogurt for a creamy and rich filling.

Tips & Tricks

• To achieve a crispy phyllo pastry, brush each layer generously with olive oil.
• Allow the tiropita to cool for a few minutes before cutting into it to ensure that the filling sets properly.
• Serve the tiropita warm or at room temperature for the best taste and texture.
• If you prefer a stronger herbal flavor, you can increase the amount of fresh dill and mint in the filling.
• Leftover tiropita can be stored in the refrigerator for up to 3 days and reheated in the oven before serving.

Serving advice

Serve Skopelitiki Tiropita as an appetizer or a main course. Cut it into individual portions and garnish with a sprinkle of fresh dill or mint for an added touch of freshness.

Presentation advice

Present the Skopelitiki Tiropita on a platter, showcasing the golden brown and crispy phyllo pastry. You can also serve it in individual ramekins for an elegant presentation.