Greek Tyropita – Feta-Phyllo Savory Pie
- 1 pound #4 or #7 commercial phyllo
- 1 ½ pounds Greek feta crumbled
- 8 eggs lightly whisked
- 2/3 cup light or heavy cream
- 1 bunch fresh mint leaves only, chopped
- Freshly ground black pepper to taste
- ½ - 2/3 cup extra virgin Greek olive oil
If using frozen phyllo, defrost it overnight in the fridge and leave it out at room temperature for two hours before using. If using chilled, leave it out at room temperature as well.
Lightly oil a 9 X 13 inch baking pan.
Place the crumbled feta, eggs, cream, mint and black pepper in the bowl of a food processor and process on high until the mixture is creamy and smooth.
Place 8 sheets of phyllo on the bottom of the prepared pan, brushing each with olive oil as you layer them. You can change direction, placing the first two horizontally, the next ones vertically, etc., so that the overhang is relatively even all around the pan.
Pour the feta mixture over the phyllo and smooth it out with a spatula.
Place six more sheets of phyllo on top in the same way, two vertically, two horizontally, and two more vertically, brushing each one with olive oil as you go.
If there is a lot of overhang, trim it a little. Fold in the overhand to form a decorative rim around the periphery of the pie. Score the pie into serving pieces and sprinkle a little water over the top.
Bake for about 50 minutes, or until the phyllo is golden and crisp. Remove, cool for at least twenty minutes and serve!
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