Cheese Phyllo Pie (Tyropita )
Recipe: #10965
November 04, 2013
Categories: Side Dishes, Cheese, Cottage, Feta, Greek, Baby Shower, Brunch, Christmas, Easter, Mothers Day, New Years, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, more
"Similar to Spanakopita but without the spinach. Work quickly with the phyllo and keep the sheets you are not working with covered or it will dry out quickly. Cook time includes refrigeration time. From Assumption Greek Orthodox Church cookbook."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (180.9 g)
- Calories 509.1
- Total Fat - 37.3 g
- Saturated Fat - 21.3 g
- Cholesterol - 174.1 mg
- Sodium - 641.8 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 16.9 g
- Calcium - 184.6 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Butter a 9 x 13-inch baking dish.
Step 2
Combine feta, cottage cheese, salt and eggs. Mix well.
Step 3
Take half of the phyllo sheets from package and cover the rest. Center 1 sheet in baking dish and brush quickly with melted butter. Repeat with remaining half of sheets. The sheets will extend over the sides of the dish.
Step 4
Spoon in the cheese mixture and spread evenly on sheets. Fold the overhanging sides and ends over the filling.
Step 5
Top with remaining sheets, as above, brushing each with butter. Tuck sides and ends inside dish to seal in the filling.
Step 6
Refrigerate 1 hour.
Step 7
Preheat oven to 325°F
Step 8
With a sharp knife, score top of pie into 4 strips lengthwise and then crosswise.
Step 9
Bake until crisp and golden, about 1 hour.
Step 10
Remove from oven and let stand 10 minutes.
Step 11
Cut through scored lines and serve.
Tips
No special items needed.
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