Golden Flaky Tiropita

Preheat the oven to 375F (190C) and lightly brush a 9x13-inch baking dish with melted butter.

In a large bowl, combine the crumbled feta and ricotta cheese. Mash together with a fork until well blended but still slightly chunky for texture.

Add the beaten eggs, dill, mint, black pepper, and nutmeg to the cheese mixture. Stir until everything is evenly combined.

Combine the melted butter and olive oil in a small bowl. Unroll the phyllo dough and cover with a damp kitchen towel to prevent drying.

Layer 8 sheets of phyllo in the prepared baking dish, brushing each sheet generously with the butter-oil mixture and letting the edges hang over the sides.

Spread the cheese filling evenly over the phyllo layers, smoothing it gently with a spatula.

Fold the overhanging phyllo edges inward over the filling. Layer 8 more sheets of phyllo on top, brushing each with the butter-oil mixture.

Tuck the top phyllo edges neatly into the sides of the dish. Brush the top generously with remaining butter-oil mixture and sprinkle with sesame seeds.

Using a sharp knife, score the top layers into squares or diamond shapes to make serving easier after baking.

Bake for 30-35 minutes until the top is deeply golden and the pastry is puffed and crispy. Let cool for 10 minutes before cutting along the scored lines.