Tiropita with homemade phyllo
Dimitra's Dishes · ♥ 516 likes · 17.6K views · 10 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g all-purpose flour
- 1 cup lukewarm water
- 1 tsp red vinegar
- 1 tsp salt
- 2 tbsp olive oil
In the stand mixer bowl whisk the lukewarm water, vinegar, salt and olive oil; add all the flour.
Mixing the homemade phyllo dough
- ½ cup water
Knead until smooth, about 5 minutes, adding water (a quarter to half a cup) if dry.
- 2 tbsp olive oil
Turn the dough in a bowl greased with olive oil, cover with plastic wrap or a towel, and rest 30 minutes to an hour (or overnight in the refrigerator).
- 1½ lb sheep's milk Greek feta cheese
- 1 lb ricotta cheese
- freshly cracked black pepper
- 1 tsp dried mint
Crumble the feta into the ricotta; add black pepper and the dried mint; taste.
Choosing the cheeses
- all-purpose flour
Cut the rested dough into eight equal portions and roll each into a ball.
On a generously floured surface, press each ball into a circle, coat in flour, and roll out thin to 12 to 14 inches across, adding a little flour if it sticks; lay the rounds out separately on floured counters or towels, not stacked.
- ¾ cup olive oil
Grease a 9 by 13 inch baking pan with olive oil; lay in four rounds overhanging the sides, drizzling oil over each layer.
Layering the pie
Fold the overhanging sheets over, drizzle with oil, and scrunch the remaining sheets accordion-style over the top; tuck in the edges. Sesame seeds optional.
Folding and the accordion top
Raise the oven to 400F and bake 20 to 25 minutes more, until golden brown; a little longer is better for the bottom layer.
Cut slits down to the bottom before baking so steam and cheese juices can escape. Rest before serving.