Greek cheese pie with flaky phyllo crust
Tiropita
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
12 pieces
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
A golden, buttery Greek cheese pie made with layers of phyllo pastry and a creamy filling of feta, ricotta, and eggs. Rich, tangy, and utterly comforting.
Cuisine: Mediterranean
Category: Main Course, Breakfast
Difficulty: Medium
Cost: $$
Dietary: Vegetarian
Quick Summary
50 min total time|6 servings|Medium difficulty
A golden, buttery Greek cheese pie made with layers of phyllo pastry and a creamy filling of feta, ricotta, and eggs. Rich, tangy, and utterly comforting.
MediterraneanVegetarian
Sarah Chen
(Updated )
Tiropita is the cheese lover's answer to spanakopita—all the crispy phyllo layers wrapped around a luscious, tangy cheese filling. It's a Greek bakery staple eaten at any time of day.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 8 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 3 eggs, beaten
- 10 sheets phyllo dough
- 1/2 cup butter, melted
- Fresh mint or dill (optional)
Instructions
- 1
Mash feta and ricotta together. Stir in beaten eggs, a pinch of nutmeg, and herbs if using.
- 2
Brush a 9x13 baking dish with butter. Layer 5 sheets of phyllo, brushing each with melted butter.
- 3
Spread the cheese filling evenly over the phyllo layers.
- 4
Layer remaining 5 sheets on top, brushing each with butter. Tuck edges under.
- 5
Score the top layers into squares. Bake at 375°F for 30-35 minutes until golden and puffed. Cool 10 minutes before cutting.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
RicottaCottage cheese (drained)
More economical with similar texture
FetaHalloumi (grated)
Saltier and firmer with a different tang
Tips & Storage
Pro Tips
Score only the top phyllo layers before baking for clean cuts.
Let it rest after baking—the filling sets and won't ooze when sliced.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat uncovered in a 350°F oven for 10-12 minutes to re-crisp.
Nutrition Facts
Per serving (140mg) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates22g
Fat18g
Fiber560mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make individual triangles?
- Yes, cut phyllo into strips and fold into triangles like spanakopita.
- What cheese blend is best?
- Classic is feta with ricotta. Some add kefalotiri or kasseri for extra sharpness.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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