Traditional Tiropita with Feta & Roasted Red Peppers (Greek Filo Feta Cheese Pie)
Try adding strips of sweet roasted red peppers to the classic Filo Cheese Pie to twist up the flavour.
- 1 packet of Country Filo pastry 500g
- 3 packets of ODYSEA PDO Feta cheese 100% Sheep's milk 200g
- 1 packet of Odysea Feta & Yoghurt Spread 180g
- 4 whole pieces of Odysea Flame Roasted Red Peppers thinly sliced
- 2 table spoons of Mevgal Greek Authentic Yoghurt 10% fat
- 2 whole large eggs
- 100g of Cretan Smoked cheese, grated (optional)
- Dried oregano & Pepper to taste
- Odysea Extra Virgin Olive Oil spray
- Preheat the oven at 180C & use the Odysea Extra Virgin Olive Oil Spray to oil a 29cmx36cm baking tray.
- Prepare the filling: In a large bowl break Odysea 100% Sheep’s milk Feta cheese in small crumbles and mix with the Feta & Yoghurt Spread.
- Beat the eggs together with the yoghurt separately, then add the mixture to the feta and mix everything by hand.
- Add the peppers to the mix & season with oregano and freshly ground pepper.
- Put the pie together: separate the filo sheets in half and use one more for the bottom & one less for the top of the pie. Make sure to keep the filo sheets covered to prevent them from drying.
- Place a filo sheet on the baking tray so that a bit of the pastry hangs over the side of the tray. Spray with the Odysea Extra Virgin Olive Oil and brush lightly to evenly distribute the oil.
- Place a second filo on top but a little further so the pastry hangs over the other side of the tray and oil. Continue in a similar way until all the filo sheets for the bottom of the pie are used.
- Spread the filling evenly on top and sprinkle with the grated Cretan smoked cheese (if using)
- Cover with the rest of the filo, laying the sheets slightly draped & spraying with olive oil before placing the next one.
- Roll the sides of the filo around the pie and generously spray the top of with oil. Sprinkle a few drops of water and using a sharp knife slightly score the top of the pie.
- Bake it in the oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.
Let the pie cool down for 15 minutes before cutting it in pieces.