INGREDIENTS:

1 Kg of spinach, either frozen or fresh
Half a pound of feta cheese (about 2 cups)
500 grams of ricotta cheese
Half a pound of butter (or you can use margarine)
5 eggs
A quarter tsp of black pepper
Parsley (optional)
Preheat your oven to 325 degrees

YiaYia's Note: Same recipe for Tiropita just exclude the Spinich.

If the spinach is raw, cook and slice thinly. If frozen, defrost.

In a large bowl, mix the spinich, feta, ricotta, eggs, and black pepper with your hands.

Remove the phyllo from the package, carefully unwrap it, and lay it flat on your counter. Place a slightly damp cloth over the phyllo to prevent it from drying out.

Place your butter in a small bowl and it microwave until softened. Get out a brush and butter a large pan.

Cut the phyllo into 3 or 4 long strips. Take out one pile of strips and cover the rest of the phyllo with your cloth.

Note: I found that if I made the strips too wide, the tyropita started to get sloppy. Besides, you can eat more when they're small.

Take one strip of phyllo and lightly butter it. Add another layer of phyllo and butter that too. Now drop a spoonful of the cheese mixture at the bottom of the long strip. Fold the phyllo in triangles.

Once you have finished folding each piece, butter it and place it on the pan.

Repeat until you have finished with the cheese mixture and the phyllo.

Once you are finished place the pan in the oven for about an hour (at 325 degrees)

YiaYia's Note: Best result and taste with fresh Spinich