Greek Cheese Pie

Instructions

1. Prepare the filling
   In a large mixing bowl, crumble the feta cheese with a fork. Add the Greek yogurt, beaten eggs, 2 tablespoons of olive oil, dill, parsley, and black pepper. Mix thoroughly until well combined but still slightly chunky. Set aside.
2. Prepare the baking dish
   Preheat the oven to 350°F (175°C). Lightly brush a 9x13 inch (23x33 cm) baking dish with olive oil.
3. Layer the bottom phyllo
   Combine the remaining olive oil with the melted butter in a small bowl. Lay a sheet of phyllo in the baking dish, letting it hang over the edges. Brush lightly with the oil-butter mixture. Continue layering half the phyllo sheets (about 10-12), brushing each with the oil-butter mixture. Fold any overhanging edges into the dish.
4. Add the filling
   Spread the cheese filling evenly over the layered phyllo dough in the baking dish. Use a spatula to create an even layer that reaches all corners.
5. Complete the phyllo layers
   Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the oil-butter mixture. When finished, trim any excess phyllo with scissors or tuck it into the sides of the dish. Brush the top layer generously with the remaining oil-butter mixture.
6. Score and garnish
   Using a sharp knife, score the top of the pie into diamond or square shapes, cutting only through the top few layers of phyllo. This will make it easier to serve after baking. Sprinkle with sesame seeds if using.
7. Bake the pie
   Bake in the preheated oven for 40-45 minutes, until the phyllo is crisp and golden brown on top. If the top browns too quickly, cover loosely with foil.
8. Serve
   Remove from the oven and let the tiropita cool for 10-15 minutes before cutting along the scored lines. Serve warm or at room temperature for the best flavor and texture.