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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is an easy Greek recipe that has been passed down. It is enjoyed as an appetizer or side dish. If you add Spinach, thawed and drained this Tiropita turns into Spanakopita. So easy and so delicious! Ingredients:
1 (16 ounce) container small curd cottage cheese and ricotta cheese is nice mixed with the cottage cheese |
5 eggs, beaten |
8 - 10 ounces feta cheese, crumbled |
2 - 3 garlic cloves, minced |
1 cup butter, melted |
1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended.
3. *I like to add 2 garlic cloves, minced to this mixture but it is not necessary.
4. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9 x 13 inch baking dish until you have 7 sheets.
5. Let the sheets rest up against the sides of the dish as well.
6. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
7. Bake for about 25 - 30 minutes in a preheated oven, until golden brown and crisp.
8. Cut into squares and serve warm.
9. Variation:
10. This recipe can also be prepared by spooning the filling onto cut buttered phyllo strips and folding into repeated triangles.
11. Serves: 16 squares.
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