Tiropita Dip
I’ve made just about every version of tiropita in my EAT LIKE A GREEK series, but just when I thought it couldn’t get any better, I made this tiropita-inspired dip that’s creamy, indulgent, and UNBELIEVABLY simple to make!
Ingredients
For the dip:
250g ricotta
400g feta, crumbled
2 large eggs
50g course semolina
30g fresh mint, finely chopped
1/2 tsp black ground pepper
2-3 sheets of filo, cut into strips
10-15 sprays of olive oil spray
30 minutes to prepare and bake | Serves 4
Method
Preheat the oven to 180 degrees Celsius fan. Combine all the ingredients for the dip in a large mixing bowl, and mix well to combine.
Spread the mixture into a baking dish and bake for 20-25 minutes until it’s golden on top.
Prepare the crispy filo top by slicing the filo into strips and placing in the airfryer basket. Liberally spray with olive oil spray and airfry for 180 degrees for 2-3 minutes, checking and turning halfway through to ensure the filo becomes evenly crisp.
Once baked, top the dip with the crispy filo and serve warm with pitta bread.
