Although this pie is called tyropita by Nicholas Stavroulakis, it is not the familiar triangle-shaped filo pastry that most people recognize by that name. It is a mina or pastel de kwezo, that is, a cheese pie. Using just mezithra and/or feta and Parmesan makes for a dryish but tasty filling, despite the 6 eggs. I suggest adding some ricotta to the mix, using perhaps
In a bowl, combine the cheeses,
Select a shallow bowl large enough to hold about half of the matzohs and fill with cold water. Dip 3 matzohs in the water for about 3 minutes to soften, then drain well and place in the prepared pan. Drizzle with olive oil. Top with the cheese filling and drizzle more oil over the top. Soften as many more matzohs as are needed to cover the filling. Drizzle the top with olive oil.
Bake the pie until the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 10 minutes, then cut into squares and serve.
© 2000 Joyce Goldstein. All rights reserved.