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Tiropita is a delicious and classic Greek cheese pie, combining layers of crispy phyllo dough with a rich, creamy cheese filling. This savory pie is perfect for parties, gatherings, or simply enjoying as a satisfying snack.
I personally love making tiropita because it’s simple, flavorful, and versatile. In addition, I love how Mediterranean cuisine is all so connected, yet so unique. I use a straightforward layering technique, perfect for any skill level. This Greek cheese pie recipe is similar to cheese borek as they both use feta and phyllo dough. If you enjoy Greek recipes, you’ll also love my recipes for Saganaki and Moussaka. And if you love feta as much as I do, make sure to try marinated feta, tirokafteri (spicy feta dip) and baked feta!
Table of Contents
What is Tiropita?
Tiropita (pronounced tee-ROH-pee-tah) is a classic Greek cheese pie. It’s widely enjoyed as an appetizer or snack in Greece and throughout the Mediterranean. It’s traditionally made with phyllo dough layered with a mixture of feta and other cheeses, resulting in a crispy exterior and creamy interior.
Tiropita vs. Spanakopita: What’s the Difference?
While both dishes use phyllo dough, the main difference lies in their fillings:
- Tiropita focuses exclusively on a cheese mixture, usually feta combined with creamy and hard Greek cheeses.
- Spanakopita combines spinach and feta cheese, creating a more savory and herbaceous flavor.
Both are popular Greek pies (“pites”), enjoyed either as individual triangles or baked as larger pies.
Ingredients
- Feta Cheese: Salty, tangy, and the star flavor of the pie. Make sure you are getting feta blocks and not crumbled feta as we want that moisture and fresh flavor. If you can find feta in brine, it would be ideal.
- Cream Cheese: Adds creamy texture and mild flavor. Alternatively, you can use the same amount of ricotta.
- Parmesan or Greek Hard Cheese (Kefalotyri or Graviera): Provides depth and subtle sharpness. Alternatively, you can use gruyere as well.
- Eggs: Help the filling set and give volume.
- Greek Yogurt: The creamy Greek yogurt brings the filling together. Make sure to use Greek yogurt since it’s thick. Using regular yogurt might result in a runny filling.
- Butter: Use melted unsalted butter to brush the phyllo for it to get crispy after baking.
- Phyllo Dough: Delicate pastry sheets that crisp beautifully, you can find phyllo sheets at your local supermarket in the freezer section. It’s best to thaw the phyllo in the fridge the night before.
- Sesame Seeds (optional): Adds visual appeal and nutty flavor.
How to Make Tiropita
Step 1: Prepare the Filling
Start by mixing feta, cream cheese, grated parmesan or Greek hard cheese, eggs, and Greek yogurt until creamy and combined.
Step 2: Assemble the Tiropita
First, brush a 9×13-inch baking dish with melted butter then layer 2 sheets of phyllo dough in the dish, brush with butter, and repeat with 4 more sheets, buttering every second sheet.
Next, layer 6 more sheets, allowing half of each sheet to hang outside the dish (you’ll fold these over later).
Now, spread the cheese filling evenly over the phyllo then fold the hanging phyllo sheets over the filling.
Finish by topping with 8 additional phyllo sheets, brushing every 2 sheets with melted butter. Then, brush the top layer with melted butter or olive oil and sprinkle with sesame seeds if desired.
Step 3: Bake, Cool, and Serve
Bake at 350°F for approximately 1 hour, until golden brown.
Let the tiropita cool and set for at least 30 minutes before slicing and serving.
Recipe Tips
Handling Phyllo: Thaw frozen phyllo dough in the fridge the night before or at room temperature according to package instructions (usually around 3 hours). Keep unused sheets covered with a damp towel to prevent drying out.
Salt: I don’t add salt to this dish since all the cheeses already contain salt.
Butter Application: Brush melted butter generously but gently; it ensures crispiness and golden color.
Avoid Pre-slicing: Don’t cut the pie before baking as the filling might leak out. Let the pie set first.
Difference Between Pie and Triangle Tiropita
While my recipe for tiropita with feta uses a baking pan for convenience, another traditional method is to fold the phyllo into individual triangles, similar to samosas. Triangle tiropitas bake faster and make great appetizers, whereas the pie form is quicker to assemble and perfect for larger groups or meals.
What to Serve with Tiropita
Generally, Greek cheese pies are served as an appetizer, snack or even a main dish. Meaning Here are some
Storage Tips
Refrigeration: Place the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for about 15 minutes until warm and crispy again.
Freezing: Freeze unbaked or baked tiropita wrapped tightly for up to 2 months. Bake or reheat directly from frozen by adding a few extra minutes of baking time.
Frequently Asked Questions
Stick to feta for the main flavor, but you can substitute the parmesan with other Greek hard cheeses like kefalotyri or graviera. You can also use ricotta instead of cream cheese.
Yes! Assemble, refrigerate, and bake within 24 hours or freeze for longer storage.
Other Appetizing Greek REcipes to Try
Mediterranean recipes
Greek Lemon Chicken Orzo Soup Recipe
Mediterranean recipes
Skordalia Greek Potato and Garlic Dip
Greek Recipes
Greek Chicken Gyro
Mediterranean recipes
Greek Eggplant Moussaka Recipe
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Tiropita (Greek Cheese Pie)
Ingredients
- 1 lb Feta cheese
- 7 oz Cream cheese, (1 block)
- ¼ lb Parmesan cheese or Greek Hard Cheese, grated
- 3 large Eggs
- ½ cup Butter, melted
- ½ cup Greek yogurt
- 20 sheets Phyllo dough
Instructions
- Crumble the feta with a for or your hands, then mix it with cream cheese, grated parmesan, eggs and Greek yogurt until creamy and combined.
- Preheat the oven to 350℉ and Brush a 9×13-inch baking pan with melted butter.
- Layer 2 sheets of phyllo dough in the dish, brush with butter, and repeat with 4 more sheets, buttering every second sheet.
- Take a phyllo sheet and place half of it in the pan, let the rest hang from the side. do the same with 5 more sheets, allowing half of each sheet to hang outside the pan (you'll fold these over later).
- Spread the cheese filling evenly over the phyllo and gently fold the hanging phyllo sheets over the filling.
- Finish by topping with 8 additional phyllo sheets, brushing every 2 sheets with melted butter.
- Brush the top layer with melted butter or olive oil and sprinkle with sesame seeds if desired.
- Bake at 350°F for approximately 1 hour, until golden brown.
- Let the tiropita cool and set for at least 30 minutes before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
