Tiropita is often enjoyed as a handheld Greek cheese pie, but here it’s presented as one golden, crispy, cheesy bake. This tiropita recipe combines feta, gouda, parmesan, and ricotta for a creamy, melty filling nestled in flaky, buttery phyllo.
There’s no pretension to this Greek cheese pie — the name says it all. If you love cheese, tiropita is made for you.
Creamy feta and ricotta are blended with grated parmesan and gouda, then baked between layers of crisp, buttery phyllo. It makes a fantastic appetizer and is hearty enough to serve as a main course — think of it as a Greek grilled cheese with a flaky crust.
If you enjoy Greek cooking, you’re probably familiar with phyllo: it’s the base of nutty baklava and the wrapper for spanakopita (Greek spinach pies).
Table of Contents
- Ingredient Notes and Substitutions
- Working with filo dough
- How to Make Tiropita
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Tiropita (Greek Cheese Pie) Recipe
If you’re drawn more to the cheese than the pastry, try whipped feta or a spicy tirokafteri spread for other delicious ways to enjoy feta.
Ingredient Notes and Substitutions
- Phyllo Pastry – This very thin dough is the foundation for many delicate pastries. Thaw it in the refrigerator overnight before using.
- Cheese – Using several cheeses builds depth of flavor.
- Feta – Tangy and slightly salty. Goat cheese is a good substitute if you prefer a stronger, creamier note.
- Parmesan – Adds a salty, nutty edge. Kefalograviera is traditional in Greece but parmesan works well.
- Gouda – Sweet and smooth; good melting substitutes include Muenster, Edam, or Havarti.
- Ricotta – Gives creaminess to the filling. Cottage cheese can be used in a pinch, though it’s firmer and saltier.
- Heavy Cream & Eggs – These bind the filling and give it body so it bakes into the phyllo layers cleanly.
- Butter – Essential for layering the phyllo and achieving a moist, golden finish.
- Mint – Adds a bright touch. It’s optional and can be omitted if you prefer.
Tip From Kevin
Working with filo dough
Keep It Covered – Filo dries quickly. Keep unused sheets covered with a damp towel so they stay pliable.
Be Gentle – Filo tears easily. Brush it lightly with butter or oil; if a sheet rips, layer another on top — it won’t show after baking.
Move Fast, Stay Ready – Have all ingredients and tools prepared before you start. Work steadily, using just enough butter for a crisp, golden finish.
How to Make Tiropita
- Prepare the filling. Combine all cheeses, beaten eggs, and heavy cream in a large bowl. Stir in chopped mint and freshly ground pepper. Cover and chill for 20 minutes.
- Begin layering. Preheat the oven to 350°F (175°C). Butter the bottom and sides of an 8×11 (or similar) baking dish. Lay one thawed phyllo sheet in the dish, brush with melted butter, and repeat so you have four sheets forming a base.
- Add crumpled phyllo layers. Butter another phyllo sheet, crinkle it lengthwise, and place it in the dish. Repeat with four more sheets so you have five crumpled sheets over the base.
- Spread the filling. Evenly spread the chilled cheese mixture over the phyllo and smooth with a spatula.
- Top with phyllo. Repeat the crumpled-sheet process to make five crumpled sheets on top of the filling. Then lay two flat, buttered phyllo sheets over the top. Sprinkle with sesame seeds.
- Bake and serve. Bake for about 45 minutes, until phyllo is crisp and golden. Let cool 15 minutes before cutting and serving.
Recommended Tools
- Cheese grater – Freshly grate gouda and parmesan so they melt smoothly.
- 8×11 baking dish – Phyllo fits this size well; trim any excess for a neat edge if desired.
Storing and Reheating
Store leftovers in the refrigerator for up to 5 days. A baking dish with a lid makes storage simpler.
To reheat, return tiropita to the oven for 5–10 minutes until the phyllo crisps up again.
Frequently Asked Questions
Spanakopita centers on spinach and often includes other greens, herbs, and sometimes yogurt for extra creaminess. Tiropita focuses primarily on a cheese filling with fewer added ingredients.
Yes. Eggs and cream bind the filling so the cheeses bake together and the phyllo layers hold their shape. The filling isn’t overly “eggy” — the eggs mainly act as a binder.
Keep unused sheets covered with a slightly damp towel or paper towel while you work. This prevents them from becoming brittle and tearing as you assemble the pie.
Tiropita (Greek Cheese Pie)
Ingredients
- 16 sheets phyllo pastry
- 8 ounces feta cheese, crumbled
- 4 ounces Parmesan or kefalograviera, grated
- 4 ounces Gouda, grated
- 4 ounces ricotta cheese
- 3/4 cup heavy cream
- 2 large eggs, beaten
- 2 tbsp fresh mint, chopped
- 1/2 tsp black pepper
- 1 cup butter, melted
- 1 tbsp sesame seeds
Instructions
-
Thaw frozen phyllo in the refrigerator overnight.
Filling
-
Crumble feta into a large bowl, add the grated cheeses, then stir in beaten eggs and heavy cream.
-
Stir in the mint, season with pepper, cover, and chill the mixture for 20 minutes.
Assembly
-
Preheat oven to 350°F (175°C).
-
Butter the bottom and sides of an 8×11 baking tray. Place one phyllo sheet in the pan, brush with butter, and repeat to create a base of four sheets.
-
Butter another sheet, crinkle it lengthwise, and place it in the pan. Repeat until you have five crumpled sheets forming a textured layer over the base.
-
Spread the chilled cheese filling evenly over the phyllo and smooth the surface.
-
Top the filling with five crumpled, buttered phyllo sheets, then add two flat, buttered sheets on top.
-
Sprinkle sesame seeds over the top. Trim or fold any excess phyllo as desired.
-
Bake about 45 minutes until golden and crisp. Let cool 15 minutes before slicing and serving.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
