Introduction
Tiropita is the quintessential Greek cheese pie, a versatile staple found in every bakery and household across the country. It is defined by layers of buttery, crispy phyllo that encase a rich filling of crumbled feta cheese, eggs, and occasionally a touch of creamy béchamel or yogurt to smooth out the saltiness. Unlike its cousin Spanakopita, the focus here is entirely on the tangy, savory profile of the cheese and the contrast between the shattered-glass texture of the pastry and the soft interior. Whether prepared as a large tray-bake (taspsipita) or folded into individual triangular envelopes, it remains a favorite "anytime" snack that captures the simplicity of Greek comfort food.
Ingredients
The Pastry and Fat
1 packet (500g) phyllo dough (room temperature)
200g unsalted butter, melted (for brushing)
2 tbsp extra virgin olive oil (mixed with the butter for extra crispness)
The Cheese Filling
400g Feta cheese, crumbled
200g Greek Anthotyros or Ricotta cheese
100g Graviera or Parmesan, grated
3 large eggs, lightly beaten
1/2 cup Greek yogurt or heavy cream
1/2 tsp ground black pepper
A pinch of ground nutmeg
1 tbsp fresh mint or parsley, finely chopped (optional)
The Assembly
Large Pan (Tapsi): Lay half the phyllo sheets in a buttered baking dish, brushing each sheet individually. Spread the cheese mixture evenly and top with the remaining buttered sheets.
Triangles (Tiropitakia): Cut phyllo into long strips, place a spoonful of filling at one end, and fold diagonally to create a triangular parcel.
The Finish
1 tbsp sesame seeds (for sprinkling)
1 egg yolk + 1 tbsp water (for the egg wash)
Preperation
Cheese: Crumble the feta into a large bowl and mix it with the ricotta or anthotyro for a creamy texture.
Eggs: Lightly beat the eggs in a separate container before folding them into the cheese mixture.
Phyllo: Thaw the phyllo dough completely in its packaging and keep it covered with a damp cloth to prevent cracking.
Butter: Melt a generous amount of unsalted butter and have a wide pastry brush ready for layering.
Seasoning: Finely chop the fresh mint or parsley and measure out the cracked black pepper and a pinch of nutmeg.
Step by Step
The Filling: Crumble a large block of feta cheese into a bowl and mix it with beaten eggs, ricotta or anthotyro for creaminess, and a pinch of ground nutmeg. Season with black pepper, but go easy on the salt since the feta is already quite salty.
The Pastry: Thaw a package of phyllo dough and keep it covered with a damp cloth to prevent it from cracking. Melt a generous amount of butter in a small bowl for layering.
The Layering: Brush a baking pan with butter and lay down half of the phyllo sheets one by one, brushing each individual layer with melted butter as you stack them.
Assembly: Spread the cheese mixture evenly over the bottom layers of dough. Cover with the remaining phyllo sheets, continuing to brush each one with butter to ensure a flaky, golden finish.
The Preparation: Use a sharp knife to score the top layers of the pastry into squares or triangles. This allows steam to escape and makes it much easier to cut through the brittle crust once it is baked.
Baking: Bake in a preheated oven at 180°C for 45 to 50 minutes until the pastry is puffed up and deep golden brown. Let it cool for at least 10 minutes so the cheese filling sets before serving.
Origin:
Pan-Hellenic
Diet
Vegetarian
Equipment Needed:
9x13 pan, Pastry brush, Large mixing bowl.
Cultural History
Tiropita is a cornerstone of the Greek phyllo-pastry tradition, tracing its lineage back to the ancient placenta cakes of the Roman and Byzantine eras. Unlike other savory pies, its identity is defined by a rich cheese filling, predominantly sharp feta mixed with eggs and occasionally kefalotyri, encased in layers of buttered dough that bake to a golden, paper-thin crunch. Historically, it served as a portable and calorie-dense meal for laborers and shepherds, but it was the urban bakeries of the 20th century that standardized its various forms, from the triangular trigona to the coiled kichi. Today, it remains the quintessential Greek street food, a versatile staple found in every corner of the country that bridges the gap between rustic folk heritage and modern daily life.
Yiayias Secret
The secret to a shatteringly crisp Tiropita is all in how you treat the phyllo layers. Always brush each sheet with melted clarified butter or a mix of butter and olive oil; this creates the pockets of air needed for a flaky crunch.
For the filling, never use Feta alone or the pie will be too salty and dry. Mix the crumbled Feta with creamy Anthotyro or a bit of Greek yogurt and a couple of eggs to create a rich, custard-like center. Finally, sprinkle a little semolina into the cheese mixture. It acts as a secret sponge, soaking up any extra moisture so the bottom crust stays crisp and never becomes soggy.
Substitution Notes
The Cheese: While Feta is the star, it is often blended with Kefalotyri or Graviera for more depth. If you cannot find Greek hard cheeses, a mixture of Parmesan and sharp White Cheddar works well. For a creamier filling, you can substitute a portion of the Feta with Ricotta or Cottage Cheese.
The Crust: If Phyllo dough is too difficult to work with, Puff Pastry is a delicious, buttery alternative that yields a sturdier pie. For a more rustic, homemade style, you can use a shortcrust pastry or a simple flour and olive oil dough.
The Fat: Melted butter provides the classic golden, flaky finish for the Phyllo layers. For a lighter version or a Mediterranean twist, use Extra Virgin Olive Oil. You can also use a 50/50 blend of both to balance flavor and crispness.
The Herbs: Many versions are plain, but adding fresh mint, dill, or flat-leaf parsley can elevate the flavor. If fresh herbs are unavailable, a small pinch of dried oregano or thyme can be mixed into the cheese filling.
The Binder: Eggs are used to hold the cheese together and provide structure. If you need an egg-free binder, a thick Béchamel sauce or a small amount of Greek yogurt mixed with cornstarch can help stabilize the filling during baking.
Wine Pairings
Tiropita is a savory and shatteringly crisp pastry that highlights the sharp tang of feta cheese and the buttery richness of layered phyllo dough.
White Wine (The Traditional Choice): A crisp and acidic white is necessary to cut through the heavy butter and salt. A Greek Assyrtiko is the ideal partner for its lemon and mineral notes, while a Sauvignon Blanc or a Picpoul de Pinet offers a bright zestiness that balances the creamy cheese filling.
Red Wine: If you prefer red, choose a light-bodied wine with high acidity and minimal tannins. A Grenache-based Rosé or a chilled Gamay provides red fruit flavors that contrast with the saltiness without overwhelming the delicate pastry.
The Contrast: A dry sparkling wine like a Crémant or Champagne creates a wonderful textural counterpoint, as the bubbles scrub the palate of the fat from the phyllo and cheese, making each bite taste fresh.
Storage Instructions
Refrigeration: Once the Tiropita has cooled completely, cover the baking dish with foil or transfer pieces to an airtight container. It will stay fresh in the refrigerator for up to 3 to 4 days.
Freezing (Cooked): You can freeze cooked slices for up to 2 months. Wrap each piece tightly in plastic wrap and store them in a freezer safe bag. For best results, reheat directly from frozen or thaw in the fridge before warming.
Freezing (Unbaked): Tiropita freezes very well unbaked. Assemble the pie in a freezer safe dish, wrap it tightly with multiple layers of plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding an extra 15 to 20 minutes to the total baking time.
Reheating: To maintain the crispness of the phyllo, reheat in the oven at 170°C until the pastry is revived and the center is hot. Avoid the microwave if possible, as it will make the phyllo layers soft and soggy rather than flaky.
Explore GetGreece Products & Services: