Tiropita – Greek Cheese Pie

Tiropita (Greek Cheese Pie) is one of Greece’s most beloved pastries, found everywhere from family kitchens to bustling bakeries. With flaky, crisp phyllo pastry, rich cheese filling and that irresistible golden crunch, it’s a recipe you simply MUST make! This easy homemade tiropita brings authentic Greek flavor to your table – perfect for sharing, snacking, or serving as part of a mezze spread.

What Is Tiropita?

Tiropita (pronounced tee-ROH-pee-tah) is a traditional Greek cheese pie made with layers of crisp phyllo pastry filled with a creamy mixture of cheeses, most commonly feta. The name is a combo of the Greek words tiri (cheese) and pita (pie). Lovers of Spanakopita are probably already familiar with it!

You’ll find tiropita everywhere in Greece, from corner bakeries serving handheld triangles called tiropitakia to large trays cut into squares for family meals. It’s a versatile dish that can be enjoyed warm or cold, as a snack, appetizer, or even a light lunch alongside salad or soup.

We are going to be making one large cheese pie in a pan that can be sliced into serving portions. And trust me when I say it is so delicious that everyone will come back for seconds!

In this recipe I have combined a variety of techniques to create an extra flaky and crisp pie. This authentic tiropita with feta and phyllo is easy to assemble, if a little messy. I suggest you clear a space on your worktop and not worry about cleaning up until after the pie is in the oven 🙂

Greek Cheese Pie Ingredients

There are probably as many tiropita recipes as there are cooks. The filling especially can be made in many different ways. In my recipe I have used a combo of cheese and Greek yogurt. You will need a large (9×13 inch) baking pan, ideally an aluminum or enamel pan for better heat distribution.

• Phyllo pastry (also spelled filo) – fresh or frozen.
• Feta, garlic and herb cream cheese, grated Parmesan cheese and Greek yogurt for the filling although you can freestyle a bit (see recipe notes)
• Melted butter or clarified butter (ghee) or a combination of melted butter and olive oil to brush on the pastry
• Club soda or Sparkling water – for extra crisp and light results!
• Sesame seeds, to top, optional

How to Make Crispy Greek Tiropita

Prepare the Filling

1. Take the phyllo out of the fridge to come to room temperature. Take it out of the packaging but cover with a slightly damp towel to keep it from drying out.
2. Make the filling. Place the feta cheese, garlic and herb cream cheese, grated Parmesan and yogurt in a bowl. Use a pastry cutter or large fork to crumble the feta and mix all the ingredients together.

Assemble the Cheese Pie

1. Brush the pan with melted butter. Add one sheet of phyllo over the base, overhanging the side of the pan. Dip your pastry brush into melted butter and drizzle sparingly over the phyllo.
2. Add a second sheet of pastry over the first, repeat the butter drizzle and add a third. Cover the pan loosely while you make the filling.

1. Lay a sheet of phyllo on your worktop and drizzle with butter. Scatter some of the filling over it and add another sheet over the top. Press down lightly with your hands. Drizzle with butter then scrunch the pastry into a concertina shape (pleat).

1. Repeat this three more times to have a total of four pleated phyllo strips. Place them in the pastry lined pan and drizzle with a bit more butter. Dip your hands in a bowl of sparkling water and spatter the pastry with it.
2. Fold the overhanging sheets of phyllo over the top to encase the filling, lightly drizzling with butter as you go. You will need to have three to four sheets of pastry in total layered on top of the cheese pie.

1. Score the top of the pie with a sharp knife to make it easier to slice later. Drizzle with the butter and a little sparkling water. Scatter with sesame seeds and bake for 40-45 minutes or until the pastry is golden and crisp.
2. Cool slightly before slicing and serve as an appetizer, lunch or snack!

Serving Suggestions

Tiropita is delicious on its own, but it really shines as part of a Greek-style feast. Pair it with Gigantes Plaki, hebry spanakopitakia, kolokithokeftedes and a cooling bowl of creamy tzatziki to dip those flaky pastry edges into. Add my mum’s potato salad, a classic horiatiki salata and a platter of dolmades (stuffed vine leaves) for the ultimate mezze spread. Put it all together, and you’ve got a table full of flavors that instantly transport you to a Greek taverna.

Recipe Notes

• You can use a variety of cheese types in the filling, as long as you include some feta cheese! I have occasionally made this pie with extra odds and ends from the fridge, including soft French cheese and grated Gruyere. You can replace the garlic and herb cream cheese (I used Boursin) with ricotta or other types of cream cheese.
• Thaw frozen phyllo pastry overnight in the fridge before using. One pack of phyllo (about 20 sheets) should be enough but I always have a second one handy just in case.
• Save any leftovers in a covered container in the fridge for up to three days. Reheat the tiropita slices in an Air Fryer or the oven to crisp up the phyllo.
• Drizzling melted butter over the pastry will yield crisper results than brushing it over the entire sheet of phyllo. Make sure to drizzle butter over the sheets every time you layer them.

YOU WILL ALSO LIKE…

• Spinach and Feta Pie – Spiral Spanakopita
• Spanakopita Triangles (Spanakopitakia)
• Easy Spanakopita – Greek Spinach Pie
• Vegetable pie with Squash and Spinach

HAVE YOU MADE MY TIROPITA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #Nusde and make my day!