Virginia's Greek Tyropita
- Reviews 3
Ready In: 1 hr 20 mins
Serves: 24
Ingredients
- 32 ounces feta cheese, crumbled
- 32 ounces cottage cheese, drained
- 1 cup parmesan cheese, finely grated
- 8 large eggs, lightly beaten
- ground black pepper, to taste
- 16 ounces prepared raw phyllo pastry (#4 thickness)
- 1⁄4 cup butter, melted (or as needed)
- water, as needed to spritz pan
Directions
- Preheat oven to 300°F.
- Combine cheeses, eggs,and season to taste with about 1 tsp of pepper, mixing well to combine.
- Lightly butter a large jelly roll pan or rectangular pan with low sides (about 11" x 14") and place a sheet or two of phyllo pastry to cover the pan.
- Brush lightly again with butter, then repeat until you have 10 layers (go easy on the butter).
- Spread filling evenly in pan.
- Top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before.
- Using a clean spray bottle filled with some cold water, gently mist the entire surface (this will produce a crispy top layer).
- Cut into 24 squares, then pop into the preheated oven and bake about 1 hour.
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