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Tyropita Recipe

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This recipe for Tyropita, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allegra Gregory
Added: Thursday, September 20, 2007


1 pkg filo dough
¾ - 1 lb cottage cheese (I use lowfat, small curd)
¾ - 1 lb feta cheese
4-5 eggs
parsley to taste (I use dried because fresh can sometimes be too strong)
1 stick butter, plus 1 Tbsp for greasing pan

**filo dough is best if you defrost in the fridge a day or two before you make the pita (defrosting on the counter is too fast and the dough gets sticky)

Grease (with butter) thick metal or stone jellyroll pan (I think the crust, especially the bottom, turns out best with a stone pan).

For filling: Mix together eggs, feta, cottage cheese, and parsley in bowl. Set aside.

Melt stick of butter in small bowl. Layer filo dough in bottom of pan, using pastry brush to brush every other layer with melted butter (get edges especially buttered so they don’t dry up).

After about 8-9 layers, spread cheese filling on dough. Layer the remaining sheets of filo on top, buttering every layer, though not heavily.

Fold the dough at the edges to make the crust, using the remainder of the melted butter.

Bake 40-45 min in a 350 oven. Let cool approx 20 min before serving.




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