Tiropita [0000947]

Ingredients:

1 package (about 12 sheets) gluten-free phyllo dough
1 1/2 cups feta cheese, crumbled
1/2 cup ricotta cheese
2 large eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup unsalted butter, melted
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized ovenproof dish.

In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, beaten eggs, chopped fresh parsley, salt, and black pepper. Mix well to create a creamy cheese filling.

Lay one sheet of gluten-free phyllo dough in the greased baking dish. Brush it generously with a mixture of melted butter and olive oil.

Continue layering and brushing phyllo sheets, one at a time, until you have about 6 sheets layered in the bottom of the dish.

Spread the cheese mixture evenly over the phyllo dough.

Layer the remaining phyllo sheets on top of the cheese mixture, again brushing each sheet with the butter and olive oil mixture. Be sure to tuck in any overhanging edges.

Using a sharp knife, score the top layer of phyllo into squares or diamonds, but do not cut all the way through to the bottom.

Bake in the preheated oven for about 40-45 minutes or until the Tiropita is golden brown and crisp on top.

Remove from the oven and let it cool for a few minutes before slicing along the scored lines.

Serve your gluten-free Tiropita appetizers warm or at room temperature.

These gluten-free Tiropita appetizers are a delightful Greek treat, with a flaky phyllo crust and a creamy, cheesy filling. Enjoy the savory goodness!