WEEKDAYS 1e|12c|p

Feta & Dill Tiropita

Michael Symon
Servings: 16
30 to 45 min
Part 1 of 2

Layers of feta, phyllo, dill and yogurt make for a most perfect Greek-inspired dish!

  • Ingredients
  • step-by-step directions
Feta & Dill Tiropita
  • 2 cups crumbled feta
  • 1 cup plain Greek yogurt (strained)
  • 1 large egg (scrambled)
  • 2 tablespoons finely chopped fresh dill
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • phyllo dough, 3" strips
  • 1 stick unsalted butter, melted
  • Preheat oven to 350°F.
  • In a mixing bowl, combine the feta, yogurt, egg, dill, salt, and pepper. Mix to thoroughly combine then set aside.
  • Roll out your sheets of phyllo dough and with the short end towards you, cut the sheets in half. Brush with melted butter. Fold the phyllo in half lengthwise. Brush the top with butter. Then, place 1 tablespoon of filling in the bottom right corner of the phyllo.  Begin to gently roll up like a football. Brushing the top with butter every time you make a fold. Repeat with remaining ingredients.
    Place the triangles on a parchment lined sheet tray and continue to form the tiropita. Brush the tops with melted butter then bake for 25 minutes, until light golden brown and puffed.
  • Tips
    - When working with phyllo, keep the dough covered with a damp towel.
    - Fill the tiropita with a ricotta-Parmesan mixture for a different flavor!
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