Name: Tiropita (Greek Cheese Pie) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 200 g feta cheese; 250 g ricotta cheese; 3 eggs; Salt and black pepper, to taste; 16 sheets filo pastry; 2 tbsp butter, melted; 2 tbsp olive oil; 1 tbsp sesame seeds; Honey, for drizzling

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Introduction

Tiropita, or Greek cheese pie, is a deliciously flaky pastry filled with a creamy blend of feta and ricotta cheeses. This savory treat is perfect for a snack, appetizer, or light meal and pairs wonderfully with a drizzle of honey for a hint of sweetness.

A golden brown layered pastry is held by a woman's hand on a spatula above a white baking dish. The pastry has multiple thin, crispy upper and lower layers with a light, flaky texture, topped with small black seeds scattered unevenly. Between the crispy layers is a thick creamy filling, off-white in color, visible in the cut section. The white baking dish shows more of the same pastry still inside. The scene is set against a softly blurred background with a warm golden light highlighting the flakiness and textures of the pastry. The surface under the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g feta cheese
250 g ricotta cheese
3 eggs
Salt and pepper, to taste
16 sheets of filo pastry
2 tbsp butter, melted
2 tbsp olive oil
1 tbsp sesame seeds
Honey, for serving

Instructions

Step 1: In a large bowl, combine the feta, ricotta, and eggs. Mash together until the mixture is nearly smooth, leaving some small lumps from the feta. Season with a pinch of salt and a generous grind of black pepper, then stir well and set aside.
Step 2: Preheat your oven to 180°C fan (390°F) or follow the filo package instructions. Prepare a 2–3 inch deep baking tray by brushing the base and sides with a mixture of melted butter and olive oil.
Step 3: Lay one filo sheet on each side of the tray so that half covers the base and half hangs over the edges, creating flaps. Brush each filo sheet with the butter and oil mixture before placing the next sheet directly on top. Repeat this process to layer six sheets on the base.
Step 4: Pour the cheese filling into the centre of the layered filo in the tray. Gently tap the tray on the counter to level the cheese. Fold the overhanging filo flaps inward over the filling, brush with more butter and oil, then add six more filo sheets on top, brushing each layer as before.
Step 5: Brush the top with the remaining butter and oil mixture, sprinkle with sesame seeds, and bake for about 30 minutes or until golden and crispy.
Step 6: Remove from the oven and let cool slightly before slicing into six pieces. Serve warm, drizzled with honey for a delightful contrast of flavors.

Tips & Variations

Use room temperature ingredients to help the cheese mixture combine smoothly.
For extra crispiness, you can add a little melted butter between each filo layer instead of oil.
Try adding fresh herbs like dill or parsley to the cheese filling for a fresh flavor twist.
To make mini tiropitas, cut filo sheets into smaller rectangles and fill individually before baking.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. To reheat, warm slices in a preheated oven at 180°C (350°F) for about 10-15 minutes to restore crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

A square-shaped layered pastry is shown inside a white enamel baking dish with a blue rim. The top layer is golden brown and glossy, covered with scattered black sesame seeds, and appears crisp and slightly wrinkled. Beneath the top layer, multiple thin, uneven layers of light brown baked pastry sheets can be seen, some edges curling up around the sides of the dish. The whole dish rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses for tiropita?

Yes, you can substitute or mix in other cheeses like kasseri or mozzarella for a different flavor and texture, but traditional tiropita usually relies on feta and ricotta for the authentic taste and creaminess.

Is it possible to freeze tiropita?

Absolutely. Freeze the unbaked pie wrapped tightly in plastic wrap and foil. When ready to bake, thaw in the fridge overnight and then bake as directed. Baked tiropita can also be frozen and reheated, but the pastry may lose some crispness.