Tyropita me meli is a Greek pie traditionally filled with a mixture of cheeses and drizzled with honey. Its contrasting flavours and textures are delightful
| Created by | Spinneys |
| Prep time | 20 minutes |
| Resting Time | 30 minutes |
| Cook time | 65 minutes |
| Serves | 4-6 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 845 |
| Fat | 59.5g |
| Saturates | 28.2g |
| Protein | 30.6g |
| Carbs | 49g |
| Sugars | 16.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Grease a 25cmx25cm baking dish with butter.
Grate the Cheddar and halloumi into a large bowl. Crumble the feta into the same bowl. Coarsely grate the courgettes into a separate bowl. Sprinkle over the salt. Set aside for 10 minutes then squeeze out the excess water. Add the courgettes to the cheeses and mix well.
In another small bowl, whisk one of the eggs with the thyme leaves. Add this to the cheese mixture and mix well.
Separate the kataifi pastry and arrange half of it in the greased baking dish, pushing it up the sides a little. Drizzle over 1 tablespoon of olive oil. Bake the pastry for 5 minutes or until slightly golden brown. Place the cheese mixture on top then layer the remaining kataifi pastry over the cheese mixture. Whisk the remaining egg with the cream and milk then pour this evenly over the pastry. Set aside for 30 minutes.
Scatter the walnuts over the top of the pie, drizzle over the oil, then place the dish directly on the bottom of the oven. Bake for 35 minutes, or until golden brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden brown. Leave the pie in the dish for approx. 10 minutes before slicing and serving.
