Greek Feta and Ricotta Phyllo Tiropita Cheese Pie (12 Slices)

Thaw 450 g phyllo in its unopened package overnight in the refrigerator. Preheat oven to 190°C and prepare a 23×33 cm (9×13 inch) baking dish.

Crumble 450 g feta into a large bowl and mix with 450 g ricotta, two eggs, 2 tbsp olive oil, 2 tbsp chopped mint and 1/4 tsp black pepper. Do not taste raw egg filling.

Melt 225 g unsalted butter gently. Brush some over the base and sides of the pan; keep unused phyllo sheets covered with a clean, lightly damp cloth to prevent drying.

Lay roughly half the phyllo sheets in the pan one at a time, lightly brushing melted butter between each sheet and allowing edges to overhang slightly.

Spread the prepared cheese and egg filling evenly over the layered phyllo, smoothing it into a level layer.

Place remaining phyllo sheets one by one on top, brushing the remaining butter between layers. Fold in overhanging edges to seal, and butter the top.

Lightly score the top crust into 12 portions with a sharp knife, without cutting all the way through to the base.

Bake at 190°C for about 45 minutes until the crust is golden and the cheese-egg filling is set. Check that the center reaches at least 71°C using a food thermometer; bake longer if needed.

Cool in the pan for 15 minutes, then cut into 12 slices. Refrigerate leftovers in shallow containers within two hours, consume within 3–4 days and reheat to 74°C.