Tiropita

Recipe View 2 mins Prepare the Béchamel: In a medium saucepan, melt 6 tablespoons of butter over medium-low heat. (2 minutes)

Recipe View 2 mins Whisk in the flour and cook, stirring constantly, for 2 minutes to create a roux. Gradually whisk in the milk, ensuring no lumps form. Add salt and nutmeg. (3 minutes)

Recipe View 5 mins Continue stirring occasionally until the sauce thickens and becomes bubbly, about 5-10 minutes. Remove from heat.

Recipe View 3 mins Make the Cheese Filling: In a large bowl, mash the feta cheese with a fork until it is mostly smooth. Stir in the beaten eggs, grated kefalotiri, and chopped parsley. (3 minutes)

Recipe View 3 mins Pour the hot white sauce into the cheese mixture and mix well to combine. Ensure the filling is smooth and creamy.

Recipe View 1 mins Assemble the Tiropita: Preheat the oven to 350°F (175°C). Lightly brush a 9x13-inch baking dish with melted butter.

Recipe View 2 mins Unroll the thawed phyllo dough. Line the prepared baking dish with a sheet of phyllo dough, allowing the edges to overhang slightly. Brush the phyllo sheet generously with melted butter. (2 minutes)

Recipe View 15 mins Repeat this process with half of the phyllo sheets, brushing each sheet with melted butter and letting them come up the sides of the baking dish. This will create a layered base. (15 minutes)

Recipe View 1 mins Pour the cheese filling evenly into the phyllo-lined baking dish.

Recipe View 15 mins Top with the remaining phyllo sheets, brushing each sheet generously with melted butter as you layer them. (15 minutes)

Recipe View 2 mins Brush the top of the final sheet with butter. Use a sharp knife to score the top layers of phyllo into strips about 3 inches wide, from one end of the baking dish to the other. This will allow steam to escape and create a beautiful presentation.

Recipe View 42 mins Bake: Bake in the preheated oven until the pastry is golden brown and crisp, about 40-45 minutes. If the top begins to brown too quickly, you can loosely tent it with foil.

Recipe View 7 mins Rest and Serve: Remove the tiropita from the oven and let it stand for 5-10 minutes before cutting it into squares and serving hot. This allows the filling to set slightly, making it easier to cut and serve.