Tiropita with Crispy Kataifi, Honey, and Fig Jam
This tiropita takes a traditional Greek cheese pie and adds a crisp, golden twist. Layers of flaky phyllo are filled with a creamy blend of cheeses, topped with kataifi for extra texture, and finished with a drizzle of honey and fig jam. The result is a sweet and savory dish that works just as well for entertaining as it does for a special brunch or holiday table.
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More About Tiropita with Kataifi, Honey, and Fig Jam
What Is Kataifi and Why Use It?
Kataifi is a shredded phyllo dough that bakes into a crisp, golden topping. It adds a light, crunchy texture that contrasts beautifully with the creamy filling.
Can I Make This Ahead of Time?
Yes. This dish can be baked ahead of time and refrigerated once cooled. When ready to serve, reheat it in the oven until warmed through, then finish with a drizzle of honey and fig jam just before serving for the best flavor and texture.
How Do I Make the Bottom Crispy?
To keep the bottom from getting soggy, transfer the tiropita to a cooling rack shortly after it comes out of the oven. Letting air circulate underneath prevents steam from getting trapped and helps the bottom stay crisp as it cools.
How Should I Serve It?
Serve warm or slightly cooled so the filling sets but stays soft. It works well as an appetizer, part of a brunch spread, or even a light dessert.
Make It Part of a Spread
This dish fits beautifully into a larger spread of small plates and shareable bites. Pair it with salads, dips, or other appetizers to create a balanced table that works for both gatherings and holidays.
Tiropita with Crispy Kataifi, Honey, and Fig Jam
Ingredients
- 14 oz feta
- 8 oz ricotta
- 8 oz cream cheese
- 2 large eggs
- 8 sheets of phyllo dough
- 6 oz kataifi
- 10 tbsp salted butter melted
- 16 tsp fig jam
- Honey for drizzling
Instructions
- Preheat the oven to 375°F convection (400℉ standard).
- In a large bowl, mix the feta, ricotta, cream cheese, and eggs until well combined. Set aside.14 oz feta, 8 oz ricotta, 8 oz cream cheese, 2 large eggs
- Using a quarter sheet pan (or 9×13 baking dish), place a sheet of phyllo into the pan, allowing half to hang over one side. Lightly drizzle with melted butter.8 sheets of phyllo dough, 10 tbsp salted butter
- Place the next sheet into the pan, this time letting it hang over the opposite side. Lightly drizzle with melted butter.
- Continue layering the phyllo in this alternating pattern, lightly buttering each layer, until all sheets are used.
- Fold the overhanging phyllo back into the pan one layer at a time, lightly buttering between layers.
- Spoon the filling into the center of the pan and spread evenly to the edges.
- Roll the edges and corners of the phyllo to create a nice edge around the filling. Lightly brush or drizzle melted butter along all four edges to help them crisp and hold their shape before adding the kataifi topping.
- Gently pull apart the kataifi and spread it evenly over the top. Drizzle the remaining melted butter over the kataifi.6 oz kataifi
- Bake for about 30 minutes, until the top is golden brown.
- Let cool in the pan for about 5 minutes, then carefully transfer to a cooling rack. (Note: Using a cooling rack is optional, but it helps the bottom of the pita stay crisp)
- Drizzle with honey, cut into 16 pieces, and top each piece with about 1 teaspoon of fig jam (use more or less fig jam to your preference).Honey for drizzling, 16 tsp fig jam
- Serve warm or slightly cooled.
