Tiropita

🔥 Prep

• Crumble the 300 g feta cheese into a large bowl.
• Measure out 150 g ricotta cheese and add to the bowl.
• Grate 50 g kefalotyri cheese and stir into the mixture.
• Beat 2 eggs in a separate cup, then pour into the cheese blend.
• Finely chop 15 g fresh mint and 10 g fresh dill; add to the bowl.
• Measure 0.25 tsp nutmeg, 0.5 tsp salt, and 0.5 tsp black pepper; incorporate.
• Melt 120 g butter and set aside for brushing phyllo.
• Measure 30 ml olive oil for the butter‑oil brush.
• Prepare 1 tbsp sesame seeds and 1 tsp black sesame seeds for topping.
• Have 2 tbsp honey ready for drizzling after baking.
• Keep the 250 g phyllo pastry sheets covered with a damp towel to prevent drying.

🔥 Cook

• 1. In the prepared bowl, combine the crumbled feta, ricotta, grated kefalotyri, beaten eggs, chopped mint, dill, nutmeg, salt, and pepper; mix until evenly blended.
• 2. Lay one sheet of phyllo pastry on a clean work surface, brush generously with the melted butter‑olive oil mixture, then cut the sheet lengthwise into three equal strips.
• 3. Place a tablespoon of the cheese filling at the bottom end of each strip; fold one corner over the filling diagonally to form a triangle, then continue folding up the strip flag‑style until sealed; brush the outer surface with more melted butter.
• 4. Arrange the assembled triangles on a baking sheet lined with parchment paper; sprinkle with the white sesame seeds and black sesame seeds.
• 5. Bake in a pre‑heated oven at 190 °C (375 °F) for 25‑30 minutes until the tiropita are puffed, golden, and shatteringly crisp.
• 6. Remove from the oven and drizzle lightly with the warm 2 tbsp honey before serving.

🔥 Serve

• Serve the tiropita warm on a platter, optionally garnished with extra sesame seeds.
• Pair with a fresh Greek salad (cucumber, tomato, red onion, olives, and feta) or a dollop of tzatziki.
• Offer lemon wedges on the side for a bright, acidic contrast.