Friday, April 6, 2012

Happy Easter!

Mama and me lovefest, 1994

In a few hours, my mom and stepdad will be arriving in Boise for a spring break trip. If that wasn't exciting enough, I'm taking a few days off next week to spend time with them, and temperatures for our extra long weekend are currently dancing around the high 70's! This is hallelujah kind of information. On Easter Sunday, we'll be celebrating with Jeff's family and mine and digging into lots of home cooked goodness. In honor of the holiday, check out the recipe for my family's favorite Greek Easter dish, tiropita. Have the happiest weekend, everyone!


(Makes 12+ servings)

16 ounces feta cheese
16 ounces cottage cheese
1 package filo dough, 3 sheets reserved
1 dozen eggs
1 stick butter
Splash of milk

A few hours before assembling your pita, remove all ingredients from the fridge and let them warm up. You'll be using your hands for this one and I promise they will freeze otherwise!

Preheat oven to 350 degrees. Grease a 10x15 glass baking dish.
Melt butter in a microwave safe bowl. Remove the filo dough from its cardboard box and plastic wrapper and roll it out.
Place a few layers of filo on the bottom of the baking dish. In a large bowl, mix feta cheese, cottage cheese, eggs, and milk.
Using your hands, plop the cheese and egg mixture onto the filo, about 1/2 cup at a time. Then, dip your fingers in the butter and sprinkle butter on top of the cheese and egg mixture. Add a layer of filo. Repeat, repeat, repeat, until you've used all of the cheese and egg mixture and butter. Top with the remaining three sheets of filo dough. 
Bake for 45-60 minutes or until the top is golden brown, the pita is bubbling, and your knife comes out clean. Enjoy!


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