Tiropita (Greek Feta and Cheese Phyllo Pie)
Local name: Τυρόπιτα
In short: Greek cheese pie of crisp, buttery phyllo layers around a creamy filling of feta, ricotta and eggs, baked golden and cut into squares. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 50 min
- Resting
- 15 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 320 kcal
Every Greek bakery sells tiropita, and most home cooks have a version of their own. Crisp layers of buttered phyllo hold a salty, creamy filling of feta, ricotta and eggs. This tray version needs no folding of triangles, and it cuts into neat squares for breakfast, a snack or a mezedes spread. Leftovers reheat well in a hot oven.
Instructions
- Heat the oven to 180°C (350°F). Brush a 23 x 33 cm (9 x 13 inch) baking dish with melted butter. Keep the phyllo covered with a damp cloth so it does not dry out while you work.
- Mash the feta with a fork in a large bowl. Beat in the ricotta, eggs, yogurt, herbs, pepper and nutmeg until mostly smooth, with a few small lumps of feta. Feta is salty, so you will not need extra salt.
- Lay a sheet of phyllo in the dish, letting the extra hang over the edges, and brush lightly with butter. Repeat with 7 more sheets, brushing each, to make a base of 8 layers.
- Spread the filling evenly over the base and fold the overhanging phyllo over it.
- Top with the remaining sheets, brushing each with butter and tucking the edges into the dish. Brush the top with the last of the butter.
- With a sharp knife, cut through the top layers only into 12 squares, so the pie cuts neatly after baking. Sprinkle a few drops of water over the top to stop the edges curling, and add the sesame seeds.
- Bake for 45 to 50 minutes, until deep golden and puffed, and the center reaches 71°C (160°F). Rest for 15 minutes, then cut through to the bottom and serve warm.
Tips
- Keep the phyllo under a damp towel while you work. Small tears do not matter, since the layers hide them. Thaw frozen phyllo in the fridge overnight, not in the microwave.
- Taste the feta before you season. It varies a lot in saltiness, and if it is very salty, soak it in cold water for 20 minutes and pat it dry.
Questions and answers
What is the difference between tiropita and spanakopita?
Tiropita is filled with cheese and eggs. Spanakopita adds spinach and herbs to a similar cheese filling.
Can I freeze tiropita?
Yes. Freeze baked squares for up to 2 months and reheat from frozen at 180°C (350°F) for 20 minutes, until crisp and hot in the middle.
Can I use olive oil instead of butter?
Yes. Olive oil gives a crisp, slightly fruity crust and butter gives a richer, more tender one. Use about 120 ml (1/2 cup) of oil.
How long does it take to make Tiropita (Greek Feta and Cheese Phyllo Pie)?
About 1 h 20 min in total: 30 min of preparation and 50 min of cooking.
How many calories are in Tiropita (Greek Feta and Cheese Phyllo Pie)?
About 320 kcal per serving, with 13 g of protein, 25 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 25 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
