How do I stop filo pastry drying out?

Keep the sheets covered with a damp tea towel while you work. Filo dries and cracks quickly in the air, so uncover only the sheet you are buttering and layering at that moment.

How long does tiropita take to bake in Charlie?

30 to 40 minutes at 180°C (355°F) on the middle rack, until golden brown and crisp on top. Build half a football of lumpwood charcoal toward the back of the grate so the heat stays steady.

Why rest tiropita before slicing?

Resting for 5 to 10 minutes lets the feta and egg filling set, so the pie slices cleanly instead of spilling. It also gives the hot filling a chance to cool slightly before serving.

How much butter goes between the filo layers?

The recipe uses 240g of melted butter for 1kg of filo. Brush every sheet well, including the top layer, because the butter between the layers is what creates the golden, flaky crust.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Tiropita (Greek Feta Filo Parcels)

Name: Tiropita (Greek Feta Filo Parcels)
Prep time: 20 min
Cook time: 40 min
Yield: 8 to 10
Cuisine: Greek
Ingredients: 1kg filo pastry (thawed if frozen); 1.2kg feta cheese, crumbled; 3 eggs, beaten; 240g melted butter

Golden filo parcels with a tangy feta centre. These Greek tiropita bake in Charlie until the pastry is crisp and flaky, ready for a salad or a spread of small dishes. Crumbs are almost inevitable. Worth it.

Tait MillerChef, Wild & Fire Cooking

Bake

Prep20 minutes

Cook40 minutes

Serves8 to 10

DifficultyEasy

Oven temperature180°C (355°F)

RackCharlie Oven Cooking Rack, middle rack

CharcoalHalf a football of good quality lumpwood charcoal, built toward the back of the grate

Ingredients

1kg filo pastry (thawed if frozen)
1.2kg feta cheese, crumbled
3 eggs, beaten
240g melted butter

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£4,958.33Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack£233.33

Method

Setting up Charlie

Build half a football of lumpwood charcoal toward the back of the charcoal grate to create indirect heat.
Preheat the Charlie Oven to around 180°C (355°F) for an even, gentle bake.

Combine the crumbled feta and beaten eggs in a bowl. The mixture should be creamy but chunky.
Butter a large tray or baking dish. Layer half the filo sheets on the bottom, brushing each sheet well with melted butter. Add the feta filling in an even layer. Then top with the remaining filo sheets, brushing butter between each layer. Butter the top layer well.
Place the dish on the middle rack and bake for 30 to 40 minutes, or until golden brown and crispy on top. Let it rest for 5 to 10 minutes before slicing.

Tips

Keep the filo sheets covered with a damp tea towel while working to prevent them from drying out and cracking.
Use plenty of butter between the filo layers: this is what creates the signature golden, flaky crust.
Let the tiropita rest for 5 to 10 minutes after baking so the filling sets and slicing is cleaner.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

How do I stop filo pastry drying out?

Keep the sheets covered with a damp tea towel while you work. Filo dries and cracks quickly in the air, so uncover only the sheet you are buttering and layering at that moment.
How long does tiropita take to bake in Charlie?

30 to 40 minutes at 180°C (355°F) on the middle rack, until golden brown and crisp on top. Build half a football of lumpwood charcoal toward the back of the grate so the heat stays steady.
Why rest tiropita before slicing?

Resting for 5 to 10 minutes lets the feta and egg filling set, so the pie slices cleanly instead of spilling. It also gives the hot filling a chance to cool slightly before serving.
How much butter goes between the filo layers?

The recipe uses 240g of melted butter for 1kg of filo. Brush every sheet well, including the top layer, because the butter between the layers is what creates the golden, flaky crust.