A traditional Greek savory pie featuring a rich filling of feta, ricotta, and Parmesan cheese, fresh dill, and mint, all encased in crispy phyllo dough and baked until golden brown.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the feta, ricotta, Parmesan, dill, mint, eggs, salt, pepper, and nutmeg.
On a clean work surface, unroll the phyllo sheets and cover them with a slightly damp kitchen towel.
Stack 2 phyllo sheets and brush the top with a little olive oil.
On the long side of the phyllo sheets, place a line of about one-sixth of the cheese filling and roll into a sausage shape. Coil the sausage into a spiral shape and place it in the center of the prepared baking sheet. Repeat with 2 more phyllo sheets and one-sixth more of the cheese stuffing. This time place the end of the sausage at the end of the first spiral in the pan to extend the shape. Repeat with the rest of the phyllo sheets and the filling, creating a large snail-shaped phyllo coil.
Brush the phyllo snail with a little olive oil.
Bake uncovered for 40 to 50 minutes, until the pie is golden brown. Let rest for 10 minutes before cutting and serving.
Leftover tiropita can be stored covered in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F (160°C) for 10 to 15 minutes.
