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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line the bottom of a large baking dish (peferably circular or at least curved)with a sheet of filo. Take a sheet of filo and brush it with melted butter and sprinkle it sparingly (really sparingly) with feta and then mint. Fold the sheet in in four along its length and place round the edge of the dish. Repeat with another sheet, and then another, and so on, forming a spiral inwards towards the centre, until the dish is full. | 2. For the batter, mix the milk and baking powder. Beat the eggs and add them to the mixture. | 3. Pour the mixture evenly over the pie. Brush any remaining melted butter over the top. | 4. Place in an oven preheated to 160C for 20 minutes, or until the surface is golden brown. | 5. Serve wile warm (thought it is fine cold). Unlike the most familiar tyropita, it is cut in segments, like a cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	1			-	-	-	-
feta cheese	400			158400.0	2454.0	8526.0	12768.0
mint	2		chopped	5.016	0.9587	0.3751	0.0832
egg	5			357.5	1.8	31.4	23.775
baking powder	20			48.76	25.484	0.0	0.0
milk	1/2			74.42	5.8316	3.843	3.9894

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.