Tiropita, feta & phyllo
Found at every Greek bakery from 7am. Briny feta beaten with eggs, wrapped in butter-brushed phyllo, baked until shattered and golden. Eaten standing up, wrapped in paper, with a coffee.
Method
Make the filling.
In a large bowl, combine crumbled feta, eggs, mint, pepper, and nutmeg. Mix well until combined — the feta will break down slightly into a thick, creamy paste.
Layer the phyllo.
Preheat oven to 190°C / 375°F. Brush a 20×30cm baking dish with melted butter. Lay one sheet of phyllo, brush with butter, lay another, brush again — repeat until you have 4 buttered layers. Let the sheets overhang the edges.
Add filling and top.
Spread the feta mixture evenly over the phyllo base. Fold any overhanging pastry over the filling. Layer the remaining 4 phyllo sheets on top, each brushed with butter. Tuck the edges in or trim neatly.
Score and bake.
Using a sharp knife, score the top layers of phyllo into squares or diamond shapes — this prevents the pastry shattering unpredictably when cutting. Bake for 30–35 minutes until deep golden and crisp.
Rest and serve.
Allow to rest for 10 minutes before cutting along the scored lines. Serve warm or at room temperature — both are correct.
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