These feta and filo pies are sold in bakeries throughout Greece, where they are usually bought as a late breakfast or mid-morning snack and eaten on the run. I think tiropita taste best warm rather than piping hot from the oven, so they make a fantastic on-the-go street food.
you will need a 22cm square baking tin lined with a strip of baking parchment (for ease of lifting from the tin) Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
In a large bowl, mix together the feta, yogurt, Parmesan and eggs. Add a generous grating of nutmeg and season well with black pepper. Set aside. Take out 6 sheets of filo from the pack, keeping the rest well wrapped up so they don’t get dry and cracked. Working quickly, lightly brush melted butter over each sheet, using them to line the base and sides of the tin. Depending on the size of the sheets and the shape of the tin, you may need to overlap the sheets to ensure that the base and sides are fully covered.
Pour the filling into the tin, levelling it with the back of a spoon. Then brush the remaining pastry sheets with butter and lay each over the filling, again overlapping as necessary to ensure the filling is completely encased in pastry. Finish by brushing the last of the butter on the top and sprinkling over the sesame seeds.
Bake in the oven for about 30 minutes until the pastry is golden and the filling set; a gentle prod will help you decide – it should feel firm to the touch. Allow to cool a little before lifting from the tin to cut and serve.
