Tiropita Souffle
Servings 6, Total Time 1 Hour + 30 minutes
Whenever I think about whipping up a cheesy delight, a specific recipe instantly comes to mind. It’s not your typical soufflé, but a Greek cheese pastry called Tiropita that rises like one. It features a wonderfully crispy and golden-brown phyllo exterior that provides a satisfying crunch, perfectly complemented by the rich, gooey cheese that melts luxuriously. The unexpected hint of mint adds a refreshing note to the dish and elevates its flavor. This combination creates an experience that is both comforting and fresh, making it an ideal treat for any occasion-whether it's a cozy evening at home or a lively brunch gathering with friends. Serve the souffle with tangy tzatziki and a green herbed salad for a complete meal that everyone will enjoy.
Ingredients:
1 Pack of phyllo, about 15 sheets
3 eggs
1 ¼ cups milk
¼ cup olive oil for brushing the phyllo
6 oz kefalotyri or halloumi cheese
8 oz feta cheese, drained and crumbled
¼ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dry mint
½ tsp fresh mint, chopped
½ tsp lemon zest
Steps:
Preheat the oven to 350 °F. Lightly oil a 9-inch round baking dish.
Combine cheese, fresh mint, lemon zest, salt, and pepper in a large bowl. Mix well until evenly combined.
In a separate bowl, whisk the eggs and milk until fully combined, ensuring a smooth mixture.
Take one sheet of phyllo and lay it flat on a clean work surface. A pastry brush drizzle about a teaspoon of olive oil evenly across the sheet.
Gently crinkle the phyllo sheet along the wide side to create an accordion shape. Then, roll the crinkled sheet into a spiral, resembling a snake, and place it in the center of your prepared baking dish.
Repeat this process with the remaining phyllo sheets, reserving two sheets for later. Arrange the rolled phyllo snugly around the first piece in the baking dish.
Spoon the cheese mixture into the pan, ensuring some mixture is tucked into the creases for even distribution.
Place the last two phyllo sheets on the cheese mixture, brushing them with olive oil. Tuck the edges in neatly with the brush.
Use a fork to poke several holes in the top layer of phyllo. Gradually pour the egg custard over the surface, allowing some time for absorption between pours.
Place the dish in the oven and bake for approximately 45 minutes until the phyllo turns golden brown and puffs up like a soufflé.
Once baked, remove the tiropita from the oven and allow it to cool for about 10 minutes before serving.
Enjoy the tiropita as a snack with tzatziki sauce, or serve it as a light meal alongside a
fresh green herbed salad.
Notes:
You can prepare your Tiropita soufflé a day in advance. Just poke holes in the surface and pour the custard over it before baking in the oven.
If you're hosting a gathering, consider using a rectangular pan. Simply double the recipe and bake for an additional 15 minutes.