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Tiropita
Flaky phyllo pie filled with three Greek cheeses - the ultimate cheese lover's snack.
Tiropita is the cheese version of spanakopita, and for cheese lovers, it might be even better. This beloved Greek pie features layer upon layer of crispy phyllo pastry encasing a rich, tangy filling made from feta cheese combined with other Greek cheeses for depth and creaminess.
Our tiropita filling blends crumbled feta with creamy anthotyro (similar to ricotta) and a touch of graviera for its nutty flavor. Eggs bind the mixture together while milk adds moisture, creating a filling that's luxuriously creamy but still maintains that essential feta tang.
Baked until deeply golden and shatteringly crisp, tiropita can be made as one large pie to slice, or rolled into individual triangles or cigarette shapes for easy snacking. We love it best warm from the oven when the cheese is still melty, but it's also delicious at room temperature, making it perfect for picnics or lunch boxes.
Our tiropita filling blends crumbled feta with creamy anthotyro (similar to ricotta) and a touch of graviera for its nutty flavor. Eggs bind the mixture together while milk adds moisture, creating a filling that's luxuriously creamy but still maintains that essential feta tang.
Baked until deeply golden and shatteringly crisp, tiropita can be made as one large pie to slice, or rolled into individual triangles or cigarette shapes for easy snacking. We love it best warm from the oven when the cheese is still melty, but it's also delicious at room temperature, making it perfect for picnics or lunch boxes.
Prep: 25 mins
Cook: 45 mins
Serves: 12
Medium
Ingredients
500g phyllo dough
400g feta cheese, crumbled
200g anthotyro or ricotta
100g graviera or gruyère, grated
4 eggs, beaten
1/2 cup milk
1/4 cup fresh dill, chopped
Fresh ground pepper
200g butter, melted
400g feta cheese, crumbled
200g anthotyro or ricotta
100g graviera or gruyère, grated
4 eggs, beaten
1/2 cup milk
1/4 cup fresh dill, chopped
Fresh ground pepper
200g butter, melted
Instructions
1. Mix feta, anthotyro, graviera, eggs, milk, dill, and pepper in a bowl. Combine well.
2. Brush a 9x13 baking pan with butter. Layer 8 phyllo sheets, brushing each generously with butter.
3. Spread cheese filling evenly over phyllo.
4. Layer remaining phyllo sheets on top, brushing each with butter. Brush top generously.
5. Score top layer into squares or diamonds with a sharp knife.
6. Sprinkle a little water on top to prevent curling.
7. Bake at 180°C for 40-45 minutes until golden brown and puffed.
8. Let cool 10 minutes before cutting and serving.
2. Brush a 9x13 baking pan with butter. Layer 8 phyllo sheets, brushing each generously with butter.
3. Spread cheese filling evenly over phyllo.
4. Layer remaining phyllo sheets on top, brushing each with butter. Brush top generously.
5. Score top layer into squares or diamonds with a sharp knife.
6. Sprinkle a little water on top to prevent curling.
7. Bake at 180°C for 40-45 minutes until golden brown and puffed.
8. Let cool 10 minutes before cutting and serving.
