Tiropita (Cheese Pies)

By chelyc13

Ingredients

• 1 pound feta, coarsely shredded
• 7 ounces ricotta cheese
• 1/3 cup milk
• 27 sheets phyllo pastry (9x10 inches)

Details

Servings 9

Preparation

Step 1

1. To make the filling, put the feta ricotta and milk in a bowl and mash together well.

2. Preheat the oven to 350 and grease a 12 3/4 inch x 8 inch baking dish. Cut the phyllo sheets to size and keep them covered with a dish cloth to prevent them from drying out.

3. You will have to work quickly so that the pastry doesn't dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it all over with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Spoon 2 unheaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line from one side to the other, then roll it up in the pastry fairly tightly, making one complete turn to cover the feta, then tucking the sides in and continuing to roll.

4. Brush the surface with oil. Make 8 more rolls in this way and arrange them in the dish side by side so they all fit in a row running from one short side to the opposite side, keeping seam sides up so that leaks can stay on top.

5. Bake for about 30 minutes or until golden. Cool a little before serving, as these are best eaten warm.