Golden Tyropita with Feta, Ricotta & Dill

⏱ 75 min · Serves 8

Shatteringly crisp layers of buttered phyllo wrapped around a tangy feta and ricotta filling flecked with dill and lemon zest. It puffs up burnished and golden, and the smell alone will pull everyone into the kitchen. Cut into squares and eat warm, with a glass of something cold.

Per serving: 473 kcal · 17.5g protein · 30.0g carbs · 31.5g fat

Ingredients

• 300g Greek feta, drained and crumbled
• 250g ricotta (or strained Greek yoghurt)
• 3 large eggs
• 40g Parmesan or kefalotyri, finely grated
• 3 tbsp fresh dill, chopped
• 2 spring onions, finely sliced
• Zest of 1 lemon
• 1/2 tsp freshly ground black pepper
• Pinch of grated nutmeg
• 1 x 400g pack phyllo pastry (about 10-12 sheets), thawed
• 120g unsalted butter, melted
• 2 tbsp olive oil
• 1 tbsp sesame seeds (optional)

Method

1. Heat the oven to 180C fan / 200C conventional. Brush a 30 x 20cm baking tin with melted butter.
2. In a bowl, mash the feta with a fork until crumbly. Add the ricotta, eggs, Parmesan, dill, spring onions, lemon zest, pepper and nutmeg. Mix well. Taste and only add salt if it needs it — feta is already salty.
3. Stir the olive oil into the melted butter. Unroll the phyllo and keep it under a damp tea towel so it doesn't dry out.
4. Lay a sheet of phyllo in the tin, letting the edges overhang, and brush lightly with butter. Repeat with 5 more sheets, buttering each one and angling them slightly so the base is well covered.
5. Spread the cheese filling evenly over the phyllo base.
6. Layer the remaining sheets on top, buttering each. Fold the overhanging edges inwards and tuck them down the sides to seal in the filling. Brush the top generously with the last of the butter.
7. With a sharp knife, score the top layers only into 8 squares — this stops the pastry shattering when you cut it later. Sprinkle with sesame seeds and flick a few drops of water over the top for extra crispness.
8. Bake for 40-45 minutes until deep golden and puffed. Rest for 15 minutes before cutting fully through the scored lines and serving warm.