Tyropita – probably the best cheese snack from Greece

Ingredients for 1 servings:

• 450 g filo pastry (1 pack)
• 500 g feta cheese
• 250 g ricotta (or if you can find Anthotyro cheese, use that)
• 250 g cheese, grated (e.g. mozzarella, gratin cheese – I prefer 200 g mozzarella/ 50 g gratin cheese)
• 300 g Greek yogurt or Greek-style yogurt
• 2 eggs
• 1 pinch(s) pepper, freshly ground
• 1 tbsp mint, chopped, alternatively 1 tsp dried mint
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Greek cuisine – simple and delicious

Crumble the feta by hand and place in a bowl. Add the grated cheese, ricotta, yogurt, eggs, mint, and plenty of pepper, and mix everything well with a mixer. Don’t add salt—the feta is salty enough! Open the filo package and unfold the sheets. Place the desired ovenproof baking or casserole dish upside down on top of the sheets and cut out the sheets with a sharp knife around the dish. Cover the sheets with a damp kitchen towel to prevent them from drying out while you place them one by one in the dish. Brush the baking dish with olive oil and place the first sheet of filo inside. Brush this with olive oil as well. After about 15 sheets and brushing 15 times, spread the cheese mixture, spreading it evenly and smoothing it down. Place the remaining filo sheets one at a time on top of the cheese mixture and brush each one with olive oil. When all the sheets have been used, press the edges together, fold inward, and press them against the top sheet. Brush the top sheet with plenty of olive oil and score the dough with a sharp knife. This will prevent the top sheets of the crispy pita from breaking when cut. Bake at 200°C (top/bottom heat) on the lowest oven rack for approximately 40-50 minutes until crispy. The baking time varies depending on the oven. The tyropita is ready when it is golden brown. After baking, let it cool, cut into the perforated areas, and enjoy.