This authentic Greek Tiropita recipe brings the heart of Mediterranean cuisine straight to your kitchen.
A flaky, golden-brown phyllo pastry filled with creamy feta cheese creates a delightful combination of textures and flavors.
Each piece delivers only 297 calories while packing 12.6g of protein, making it a satisfying side dish or appetizer.
Perfect for family gatherings or casual entertaining, this traditional cheese pie takes just 85 minutes from start to finish and yields 10 irresistible servings.
Ingredients for Traditional Tiropita
- Phyllo Pastry: 8-10 sheets, thawed if frozen
- Cheese Blend: 200g crumbled feta, 100g grated Parmesan, 100g grated Gouda, 100g ricotta
- Wet Ingredients: 2 large organic eggs (beaten), 3/4 cup heavy cream
- Aromatics: 2 tbsp fresh mint (optional), freshly ground pepper
- For Assembly: Olive oil or melted butter for brushing
- Topping: Sesame seeds (optional)
Step-by-Step Instructions
- Preparation: Thaw phyllo dough overnight in refrigerator if using commercial sheets
- Create Filling: Combine crumbled feta, beaten eggs, grated cheeses, and heavy cream in a large bowl. Add chopped mint and pepper, mix well
- Chill Mixture: Refrigerate cheese filling for 20-30 minutes to firm up
- Layer Base: Brush 20x30cm baking tray with oil/butter. Layer 5-6 phyllo sheets, brushing each with oil/butter
- Add Filling: Spread cheese mixture evenly, fold excess phyllo over filling
- Top Layer: Add 4-5 more phyllo sheets on top, brushing each layer. Trim edges and roll them in
- Finish: Brush top with oil/butter, sprinkle with water and sesame seeds. Score top with knife
- Bake: Cook at 180°C for 45-50 minutes until golden and crispy
Working with Phyllo
Phyllo dough can be delicate, but don’t worry – it’s easier than you think! Keep your phyllo sheets covered with a slightly damp kitchen towel while you work to prevent them from drying out.
If a sheet tears, just patch it together – the layers will hide any imperfections. Remember to brush each layer with oil or melted butter generously – this creates that amazing flaky texture we all love!
Cheese Selection Tips
This tiropita uses a wonderful mix of cheeses that each bring something special to the dish. Can’t find kefalograviera?
Parmesan works great! For the Gouda, any mild, melty cheese like Edam or even mild cheddar will do the trick.
The most important cheese is the feta – try to find Greek feta made from sheep’s milk for the most authentic flavor. Just make sure it’s nice and crumbly!
Make-Ahead & Storage
You can prep your cheese filling up to 24 hours ahead – just keep it covered in the fridge. Once baked, tiropita tastes best warm or at room temperature.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop pieces in a 350°F oven for 10-15 minutes to crisp up the phyllo again. The microwave works too, but the phyllo won’t be as crispy.
Serving Ideas
In Greece, tiropita makes a wonderful breakfast or light lunch with a simple Greek salad on the side. For a cozy dinner, serve it with a bowl of warm tomato soup.
Want to make it party-friendly? Cut it into smaller squares for the perfect finger food. A drizzle of honey on top adds a lovely sweet contrast to the salty cheese!
Traditional Tiropita (Greek Cheese Pie with Feta)
Equipment
- Large baking tray (20*30 cm)
- Pastry brush
Ingredients
For the Tiropita
- 8-10 sheets phyllo pastry
- 200 g feta cheese crumbled
- 3/4 cup heavy cream
- 100 g Parmesan or Regato or kefalograviera grated
- 100 g Gouda cheese or Emedal cheese grated
- 100 g ricotta cheese or anthotiro
- 2 large organic eggs beaten
- 2 tbsps fresh mint optional
- olive oil or melted butter for brushing
- sesame seeds optional
- freshly ground pepper to taste
Instructions
- If you choose to prepare this Greek tiropita recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
- Prepare the filling for the tiropita. This traditional tiropita recipe, calls for three different kind of cheese for extra flavour! Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and heavy cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 20-30 minutes.
- For this tiropita recipe you will need a large baking tray, approx. 20*30 cm. Using a pastry brush, butter the bottom and sides of the tray. Place one sheet of phyllo at the bottom of the pan and with a cooking brush sprinkle some olive oil or melted butter. Repeat the procedure, adding 4-5 more sheets of phyllo dough. You will use 5-6 phyllo sheets for the bottom of the tiropita.
- Pour in the feta cheese mixture and smooth with a spatula. With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture. Top the tiropita with 4-5 more phyllo sheets, making sure to oil or butter each one, before adding the other; roll in the edges. Brush the top with oil or butter, sprinkle with water and sesame seeds. If using commercial phyllo dough to make this tiropita recipe make sure to scar the top with a sharp knife, to help release the steam.
- Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving. Enjoy!