Greek Tiropita

Instructions

1. Prepare the cheese filling
   In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, and beaten eggs. Mix well until thoroughly combined. Add the chopped dill, mint, and black pepper. Stir until all ingredients are evenly distributed throughout the mixture.
2. Prepare the phyllo layers
   Preheat your oven to 350°F (175°C). Brush a 9x13 inch (23x33 cm) baking dish with some of the melted butter. Combine the remaining melted butter with the olive oil in a small bowl. Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent it from drying out while you work.
3. Layer the bottom crust
   Place one sheet of phyllo in the bottom of the prepared baking dish, allowing the edges to hang over the sides. Brush lightly with the butter-oil mixture. Repeat this process with half of the phyllo sheets (about 10-12 sheets), brushing each one with butter before adding the next. Make sure to work quickly to prevent the phyllo from drying out.
4. Add the filling
   Spread the cheese filling evenly over the layered phyllo sheets in the baking dish. Use a spatula to ensure the filling reaches the corners and is distributed in an even layer.
5. Complete the top crust
   Layer the remaining phyllo sheets on top of the filling, following the same process as before. Brush each sheet with the butter-oil mixture before adding the next. Tuck any overhanging edges down the sides of the dish, or trim them with scissors if preferred.
6. Prepare for baking
   Brush the top layer generously with the remaining butter-oil mixture. Using a sharp knife, score the top layers of phyllo into diamond or square shapes, cutting about halfway through the pie. This will make it easier to cut after baking. If desired, sprinkle the top with sesame seeds.
7. Bake to golden perfection
   Bake in the preheated oven for 45-50 minutes, or until the phyllo is crisp and golden brown. Keep an eye on it during the last 10 minutes to ensure it doesn't over-brown. If it's browning too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Allow the tiropita to cool for at least 15 minutes before cutting along the score lines and serving. This allows the filling to set and makes it easier to cut clean pieces. Tiropita can be served warm or at room temperature as an appetizer, snack, or light meal.