Tyropita

Method

Preheat oven to 190°C. Combine crumbled feta, ricotta, eggs, dill, parsley, salt and pepper in a bowl and mix until well combined. Brush a 23x33cm baking tin with melted butter. Layer filo sheets one at a time, brushing each generously with butter, until half the stack is used. Spread the cheese mixture evenly over the filo base. Layer the remaining filo sheets on top, brushing each with butter. Trim excess pastry and brush the top layer generously with butter. Score the top into eight rectangular portions and bake for 40-45 minutes until golden brown. Allow to cool for 10 minutes before serving.