Tiropita Strifti (Feta Cheese Pie with Homemade Phyllo) Recipe

This authentic Greek Tiropita Strifti brings the heart of Mediterranean cuisine right to your kitchen in just under 2 hours.

The flaky, handcrafted phyllo dough embraces a rich, tangy feta filling, creating a delightful spiral pastry that’s both impressive and comforting.

Traditional Greek homes have cherished this recipe for generations, making it perfect for special gatherings or as an elevated side dish.

Each golden-brown coil delivers the perfect balance of crispy layers and creamy cheese, promising to transport you straight to a cozy taverna in Athens.

Ingredients for Tiropita Strifti

• For the Phyllo Dough:
  • 300g all-purpose flour – well sifted for smoothness
  • 5 tbsps olive oil – ensures elastic dough
  • 1 tbsp red wine vinegar – adds tenderness
  • 1 tsp salt – enhances flavor
  • 130-150g water – adjust as needed for perfect consistency
• For the Cheese Filling:
  • 350g feta cheese, crumbled – use quality Greek feta
  • 350g graviera cheese, grated – adds wonderful meltiness
  • 2 tbsp full-fat strained yogurt – creates creaminess
  • 50g butter – enriches the filling
• For the Topping:
  • 50g melted butter – creates golden crust
  • Sesame seeds – adds nutty crunch

Step-by-Step Instructions

1. Prepare the Dough: Combine flour, vinegar, olive oil, and salt in electric mixer. Mix with dough hook, gradually adding water until elastic ball forms.
2. Rest and Divide: Let dough rest for 30 minutes, then split into two equal portions.
3. Roll and Stretch: Roll each portion into very thin rounds. Use pizza-style stretching technique for best results.
4. Create Filling: Mix all filling ingredients in a bowl until well combined.
5. Assemble: Place dough on floured kitchen towel, spread filling, and roll using towel edges. Shape into spiral.
6. Final Touch: Brush with melted butter and sprinkle sesame seeds.
7. Bake: Cook at 180C for 60 minutes until golden and crispy.

Technique Tips

Getting that paper-thin phyllo dough might seem tricky at first, but here’s a friendly tip: think of it like a dance between you and the dough! Start with the rolling pin, then pick up the dough and let gravity help you – just like pizza makers do.

The dough is pretty forgiving, so don’t worry if it tears a bit. Those little imperfections add character to your homemade pie!

If you’re new to this, try the pizza-style stretching method: hold the edges with your fists and gently rotate, letting the weight of the dough stretch itself.

Cheese Choices

While feta and graviera make this pie absolutely delicious, you can play around with different cheese combinations.

Try using pecorino romano or parmesan instead of graviera – any hard, aged cheese will work beautifully.

The key is keeping that perfect balance between a sharp, salty cheese (like feta) and a nutty, melty cheese (like graviera). Just make sure one of your cheeses is good and melty to hold everything together!

Serving Suggestions

This golden, crispy pie tastes amazing warm from the oven when the cheese is all melty and wonderful.

Pair it with a fresh Greek salad on the side – think juicy tomatoes, cucumbers, and a splash of olive oil.

It’s perfect for lunch or as part of a bigger spread. If you’re hosting friends, cut it into smaller pieces and serve it as a meze (appetizer) alongside some olives and a glass of white wine.

Storage & Reheating

Got leftovers? Lucky you! Keep your tiropita in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, pop it in the oven at 350°F (175°C) for about 10-15 minutes – this brings back that lovely crispy texture.

You can also freeze it after baking: wrap individual portions in foil and freeze for up to 2 months. Reheat straight from frozen, adding an extra 5-10 minutes to the heating time.

Tiropita Strifti (Feta Cheese Pie with Homemade Phyllo)

Bushra

Traditional Greek cheese pie made with homemade phyllo dough filled with feta and graviera cheese, rolled into a spiral shape and baked until golden and crispy.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Sides

Cuisine Greek

Servings 6 portions

Equipment

• electric mixer
• Rolling Pin
• Baking tray
• Kitchen towel

Ingredients

  

1x2x3x

For the phyllo

• 300 g all-purpose flour (10.5 ounces)
• 5 tbsps olive oil

For the filling

• 350 g feta cheese crumbled (12 ounces)
• 350 g graviera or any hard yellow cheese, grated (12 ounces)

For the topping

• 50 g melted butter (2 ounces)
• sesame seeds

Instructions

 

• In the large bowl of on electric mixer add the flour, the vinegar, the olive oil and the salt. Using a dough hook, mix the ingredients in high speed for 10 seconds and then add 130g of water and continue mixing. The dough may or may not need some extra water. After mixing for a while the dough should become an elastic ball. If the dough is still crumbled, you should add a few drops of water and mix.
• Wrap the dough with elastic wrap and let it rest for 30 minutes. Divide the dough into half and place on a floured surface. Use rolling pin to work each ball, until it becomes a very thin round pastry; the thinner, the better.
• Put all the filling ingredients in a bowl and mix till combined.
• Place the dough on a large, floured kitchen towel and spread half the filling. Add in some small dices of butter for extra taste. Grab the kitchen towel by the edges lengthwise and lift it, so that the dough rolls. Turn it forming a snail and then place it on a baking tray. Butter with some melted butter and sprinkle sesame seeds.
• Bake in preheated oven at 180C for 60 minutes, until nicely colored and crispy.

Notes

This recipe is very easy, because the dough stretches out really easily. The most important thing is to stretch the dough as thin as possible. Don’t worry if it breaks, creating holes. It will still taste delicious! Add some fresh herbs in the filling, some fresh dill, parsley or basil for extra taste.

Keyword feta cheese pie, Greek pastry, homemade phyllo dough, spiral phyllo, traditional Mediterranean

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