Greek cheese filo pie (Tiropita)

1. Crumble the feta with a fork and mix with the ricotta, yoghurt, beaten eggs and a pinch of pepper – no salt needed.

2. Melt the butter; butter a dish of about 25×35 cm.

3. Lay half the filo sheets in the dish, brushing each one with melted butter, letting the edges hang over.

4. Spread the cheese filling on top, fold over the edges and cover with the remaining sheets, also buttered.

5. Score the top into portions with a sharp knife (only the top layers), sprinkle with a little water and bake at 180 °C for 40-45 minutes until golden and crisp.

6. Rest for 10-15 minutes before cutting and serve lukewarm.

Tip: Tiropita is an evergreen of Greek bakeries, perfect for breakfast or an afternoon snack. Folded into small triangles (tiropitakia), it makes a great party bite.