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Tiropita

Prep
Cook
Serves 70people
Ingredients
600
gr (or 2 1/2 cups) ricotta (soft un-ripened cheese)
2
cups grated Greek feta cheese
3
large eggs
1/4
cup all purpose flour
Extra flour for dusting dough when you are rolling it out.
2
eggs for brushing onto tyropites
Store-bought phyllo dough
Directions
1.
For the filling
2.
Combine, in a large bowl, the ricotta cheese (try to drain off any liquid in the ricotta container and discard this liquid), the feta, the eggs and the flour. Mix well with a fork. Set aside.
3.
When your dough is ready to be rolled, take a handful of dough at a time and start to roll it out using a rolling pin. You may find that the dough is too sticky. If that is the case, sprinkle each handful of dough with a bit of flour. This will make the rolling out process simpler.
4.
Roll the dough out so that it is quite thin – almost as thin as a cardboard piece of paper. Each piece should also be large enough to be able to form at least one tiropita (to be “safe”, it should be about as large as a dessert plate).
5.
Place approximately one tablespoon of cheese filling on one end of the phyllo dough. Fold it over to create a pocket (watch the video in the Helpful Hints link above). You will then use something (anything!) to cut the phyllo dough, so that you are left with a half moon shaped tiropita.
6.
Have your oven preheated to 350 degrees Fahrenheit. Place your tiropitas on a parchment lined baking sheet and place in bottom rack of oven for about 15 minutes. Move baking sheet to middle rack of oven and cook for an additional 15-20 minutes, or until they’re golden in color. After those 15-20 minutes, remove your baking sheet from the oven. Beat together 1 – 2 eggs (depending on how many tiropitas you are actually baking in the moment) and brush on to the top of the tiropitas.
7.
Return to middle rack of oven and bake for approximately 10 more minutes.
8.
Your tiropitas are done when the phyllo and egg wash are golden brown.

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