Traditional Tiropita recipe (Greek cheese Pie with feta)

Ingredients

• 8–10 sheetsphyllo pastry
• 200 g (7 oz)feta cheese, crumbled
• 180 ml (¾ cup)double cream
• 100 g (3.5 oz)Parmesan, Regato or kefalograviera, grated
• 100 g (3.5 oz)Gouda or Emmental cheese, grated
• 100 g (3.5 oz)ricotta or anthotiro cheese
• 2 largeorganic eggs, beaten
• 30 ml (2 tbsp), optionalfresh mint
• to tasteolive oil or melted butter
• to taste, optionalsesame seeds
• to tastefreshly ground pepper

Instructions

1. 1

   Thaw the pastry

   If using frozen shop-bought phyllo, thaw it fully in the fridge from the previous day. If you are new to handling phyllo, review the handling tips before you begin.

2. 2

   Mix the filling

   Crumble the feta with a fork into a large bowl. Add the beaten eggs, the other grated cheeses and the cream. Chop the mint, if using, and stir it in; season with freshly ground pepper and mix well. Refrigerate the filling for 20–30 minutes.

3. 3

   Layer the base

   Brush the bottom and sides of a baking tray about 20 × 30 cm with butter. Lay a sheet of phyllo in the tray and brush it with olive oil or melted butter. Repeat with 4–5 more sheets, so the base has 5–6 sheets in total.

4. 4

   Assemble the pie

   Pour the cheese filling into the tray and smooth it with a spatula. Trim some of the excess pastry with a knife, then fold the remaining flaps over the filling. Add 4–5 more sheets of phyllo, brushing each with oil or butter before adding the next, and roll in the edges. Brush the top with oil or butter, sprinkle with water and sesame seeds if using, and score the top with a sharp knife to let steam escape.

5. 5

   Bake until golden

   Bake in an oven preheated to 180°C for 45–50 minutes, until the phyllo is crisp and golden. Leave the pie to cool for a while before serving.

What is tiropita?

Tiropita is a Greek savoury pie whose name refers to its cheese filling. It is made in many forms, from small pastries to a large pie layered with phyllo.

This version uses feta alongside three other cheeses, with eggs and cream binding the filling. The contrast between that soft, rich centre and the crisp pastry is what makes it especially satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 13g protein, 14g carbs, 21g fat.

The pastry and cream contribute much of the carbohydrates and fat, while the cheeses and eggs provide most of the protein and additional fat. Balance a portion with a generous serving of salad or vegetables on the side.

Choosing the cheeses

Feta: crumble it by hand or with a fork so it is distributed through the filling. Its salty, tangy flavour gives the pie its distinctive character.

Grated cheeses: Parmesan, Regato or kefalograviera bring a savoury edge, while Gouda or Emmental add a mild, creamy note. Ricotta or anthotiro softens the mixture.

Working with phyllo

Thawed pastry: if using frozen phyllo, let it defrost completely in the fridge from the previous day. The sheets are delicate, so handle them gently as you layer them.

Oiled layers: brush each sheet lightly with olive oil or melted butter before adding the next. Keep the pastry layers in order and cover any sheets you are not using so they do not dry out.

Building the layers

Base: use 5–6 sheets on the bottom of a roughly 20 × 30 cm tray, brushing each as you go. This makes a sturdy layer beneath the moist filling.

Top: fold the excess base pastry over the filling, then add another 4–5 sheets, oiling or buttering each one. Rolling in the edges gives the pie a neat finish.

Checking the bake

Colour and texture: bake at 180°C for 45–50 minutes, looking for a crisp, golden surface. Scoring the top before baking gives steam a way to escape.

Resting: let the pie cool for a while after it comes out of the oven. This gives the filling time to settle before you cut and serve it.

Serving tiropita

The pie can be served warm or at room temperature, cut into portions from the tray. A simple green salad or sliced tomatoes make a fresh contrast to the rich cheese filling.

For a larger meal, serve it alongside vegetables or a light soup. If offering it as part of a spread, cut smaller pieces so it is easy to share.

Recipe notes & tips

• Thaw frozen phyllo fully in the fridge from the previous day.
• Brush the sheets lightly so they are coated without becoming soggy.
• Keep the unused pastry covered while you assemble the pie.
• Use a tray close to 20 × 30 cm to keep the pastry and filling layers in proportion.
• Score the top before baking to help steam escape.
• Let the baked pie cool briefly before cutting.

Variations

• Use anthotiro: swap it for the ricotta for a different mild, fresh cheese.
• Change the hard cheese: choose Regato or kefalograviera instead of Parmesan.
• Add mint: include the optional fresh mint for a fragrant note.
• Use butter: brush the pastry with melted butter instead of olive oil.
• Finish with sesame: scatter the optional seeds over the top before baking.

Common mistakes to avoid

• Using partly frozen pastry: it can tear as you work; thaw it fully in the fridge first.
• Leaving phyllo uncovered: the sheets can dry out; cover the ones waiting to be layered.
• Skipping the fat between sheets: the layers may not crisp as intended; brush each sheet with oil or butter.
• Overfilling the tray: excess filling can make assembly difficult; use a tray around 20 × 30 cm and keep the filling within the pastry edges.
• Forgetting to score the top: trapped steam can affect the pastry; score it with a sharp knife before baking.
• Cutting immediately: the filling may not hold its shape; let the pie cool for a while first.

How to store

Store cooled leftovers covered in the fridge and eat within 3 days. Reheat in the oven until warmed through to help the phyllo regain some crispness.

Frequently asked questions