Tiropita with Crispy Kataifi, Honey, and Fig Jam

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

I use my stand mixer with a paddle attachment for this step.

Using a quarter sheet pan (or 9x13 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.

Serving: 1piece | Calories: 298kcal | Carbohydrates: 20g | Protein: 8g | Fat: 21g

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