Step 1

Preheat the oven to 350°F (180°C).

Step 2

Crumble the feta into a medium bowl. Add the cream cheese, eggs, dill, if using, salt, and pepper and mix with a rubber spatula until just combined. The filling will be slightly chunky from the feta.

Step 3

Use a pastry brush to lightly grease an 11½ x 9-inch (27 x 22 cm) baking dish with a thin layer of melted butter. Place a sheet of filo dough over the bottom of the pan (the edges will hang over the sides of the pan slightly) and brush with more melted butter. Repeat with 4 more sheets of filo.

Step 4

Spread the filling over the filo in an even layer. Fold the edges of the filo over the filling (this will ensure the filling will not spill out during baking.

Step 5

Cut the remaining 3 sheets of filo in half crosswise. Stack each half-sheet of filo over the filling, brushing each layer with melted butter. Tuck the sides of the filo around the filling. Brush the top layer of filo with any remaining melted butter.

Step 6

Bake the tiropita for 40 minutes, until golden brown. Remove from the oven and let cool for 15–20 minutes.

Step 7

Cut the tiropita into 9 pieces and serve.

Step 8

Enjoy!