I have seen many versions of this recipe. This is my mother-in-law's, and she is a great cook.

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Ingredients

Directions

  • Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.

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  • Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

  • Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.

  • Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.

  • Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

Nutrition Facts

342.55 calories; 11.26 g protein; 18.25 g carbohydrates; 25.06 g fat; 119.37 mg cholesterol; 820.96 mg sodium.Full Nutrition


Reviews (6)

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Most helpful positive review

10/20/2012
Excellent as is! Easy to make even for someone who has never used phyllo dough. Made as a dish to take to my son's elementary class for their Greek studies unit and all the kids loved it! Thank you for the great recipe!
(10)

Most helpful critical review

10/20/2012
Excellent as is! Easy to make even for someone who has never used phyllo dough. Made as a dish to take to my son's elementary class for their Greek studies unit and all the kids loved it! Thank you for the great recipe!
(10)
8 Ratings
  • 5 Rating Star 8
10/20/2012
Excellent as is! Easy to make even for someone who has never used phyllo dough. Made as a dish to take to my son's elementary class for their Greek studies unit and all the kids loved it! Thank you for the great recipe!
(10)
08/07/2014
AUTHENTIC! This is a AUTHENTIC recipe..many are not.. you can also use ALL FETA with the same other ingredients..the Kefalori cheese is Not easy to find but using all feta is also traditional tiropita. Adding spinach as some did is spanakopita and that is a different item altogether! This is supposed to be ALL CHEESE! Thank you for sharing a traditional recipe! Its great
(5)
04/14/2013
This is a really wonderful and impressive dish. Served a s a main for vegetarians with greek salad and as a side for omnivores with steak added. I could see adding to this dish with spinach onion garlic to make a different taste but the original is wonderful just as it is. Thanks for a lovely dish!
(2)
04/10/2014
My husband made this for my birthday dinner and it was AWESOME. I love getting Tiropita at our local Greek Festival and these were spot on!!!
(1)
06/04/2016
Fabulous! I usually get this at a local Greek church festival but I haven't had it since I moved. This is an amazing recipe. I will only make a few very minor changes in the future: I will omit the salt. Feta and the Greek cheese are fairly salty on their own. And next time I'm going to try and blend the cheese mixture and the white sauce together. It tastes amazing as is but the church I got it from has a smoother texture for the filling.
(1)
06/07/2018
Great recipe my children loved it.