Tiropita – Greek Cheese Pie
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Indulge in the savory delights of Greece with this impeccable Tiropita – Greek Cheese Pie – a luscious blend of ricotta, feta, and crispy phyllo layers that will effortlessly captivate your taste buds. Trust me, once you’ve had a slice, it’ll be your new go-to for every dinner party and family gathering.
The Best Tiropita Recipe
Growing up, the rich aroma of Tiropita often filled our kitchen, evoking a sense of nostalgia with every bite I take today. This Greek pastry isn’t just another dish; it’s a testament to cherished memories, and undoubtedly one of my all-time favorites.
Layers of delicate phyllo dough, generously filled with a tantalizing blend of ricotta and feta, crisped to perfection – it’s a delightful dance of textures and flavors. The pièce de résistance? That homemade bechamel sauce, enhancing each bite with its creamy, nutty touch. Once you experience this, I promise, your culinary world will never be the same.
Why You’ll Love This Tiropita
- Authentic Culinary Adventure: Making Tiropita at home offers a unique opportunity to dive into the rich tapestry of Greek cuisine, introducing you to traditional flavors and techniques that transport you straight to a sun-drenched Grecian island.
- Versatile Delight: Perfect for both special occasions and everyday indulgences, Tiropita is a versatile dish that can be served as an appetizer, side, or the main attraction during brunches, making it a favorite for many culinary occasions.
- Sensational Texture Play: The contrast between the crispy, flaky layers of phyllo dough and the luscious, creamy cheese filling ensures a satisfying bite every time, making this dish an irresistible treat for both texture and flavor enthusiasts.
- Butter (unsalted): Used in the bechamel sauce for a rich, creamy consistency and for brushing the phyllo sheets, giving them that golden, crispy finish. If you’re out of unsalted butter, you can use salted but adjust added salt accordingly.
- All-purpose flour: Acts as a thickening agent for the bechamel sauce. If you’re looking for an alternative, cornstarch or arrowroot powder can be used but in different ratios.
- Milk: Provides the base for the bechamel sauce. For a dairy-free version, unsweetened almond or soy milk can be substituted.
- Nutmeg: Adds a subtle warmth and depth to the bechamel. If nutmeg isn’t on hand, a pinch of allspice or mace can do the trick.
- Salt: Enhances the flavors of the dish. Depending on the saltiness of your cheese, you might need to adjust this.
- Ricotta cheese: Offers a creamy texture and mild flavor to the filling. Cottage cheese, drained of excess moisture, can serve as a stand-in.
- Feta cheese: Brings a tangy, salty element to the filling. If you don’t have feta, try using a crumbled goat cheese or even a salty queso fresco.
- Eggs: Binds the filling ingredients together. If you’re out of eggs, silken tofu or a mixture of water and cornstarch can help, though the texture might slightly vary.
- Phyllo dough: Creates the flaky, layered exterior of the Tiropita. If phyllo isn’t available, puff pastry can be used, but it will give a different, puffier texture.
Hey, guess what? Making Tiropita is way easier than it looks. Just follow along, and you’ll see what I mean.
So first up, we’re going to make our bechamel sauce. Grab a saucepan and melt that butter. Once it’s all liquid, sprinkle in the flour and keep stirring; you want them to become good friends. Now, slowly pour in the milk, sprinkle in the nutmeg and salt, and whisk everything until smooth. Let it cool a bit once it’s thickened.
Okay, for the Tiropita filling, get a big bowl and toss in the ricotta, feta, and that bechamel sauce we just made. Mix ’em up good! Then, crack in the eggs, one by one, giving a good stir between each.
Let’s preheat that oven to 375°F. Trust me, you don’t want to skip this step.
Alright, here’s the slightly tricky part, but I promise it’s fun. Brush your 9×13-inch baking pan with some of that melted butter. Then, lay out the phyllo sheets. Remember to cover them with a damp kitchen towel; they’re like me in the summer – they dry out super fast. Layer a sheet in the pan, brush it with butter, and repeat.
When you’re halfway through your sheets, spread that delicious cheese mixture evenly over them.
Keep going with the remaining phyllo sheets, buttering as you go. Give the very top one a good brush too. Now, lightly score the pie into the serving sizes you want – it’ll make life easier later.
Pop that pan in the oven and let it bake until it turns a lovely golden brown. We’re talking around 45 minutes. Once it’s out and has cooled a bit, go over your score lines with a knife. This way, when you serve it up, you’ll get those perfect slices.
Frequently Asked Questions
What Is A Cheese Pie or Tiropita?
Cheese pies or tiropitas are similar to a spanakopita, minus the spinach. They are so amazing, you simply have to try one! You will instantly fall in love with the creaminess and savory flavor. You can find these pies at specialty European stores, Turkish stores or at Greek Restaurants.
Can I use other types of cheese in the filling?
Absolutely! While the combination of ricotta and feta is classic, you can experiment with other cheeses. Cottage cheese can be a substitute for ricotta, and some people also add a bit of grated Parmesan or mozzarella for a different texture and taste.
What if my phyllo dough tears while assembling?
No worries! Phyllo can be a bit finicky. If it tears, just patch it up with another piece and brush on some butter. Remember, it’s all getting baked, and those layers will fuse together, so minor tears won’t be noticeable in the final dish.
How do I keep my phyllo from drying out?
When working with phyllo dough, always cover the unused sheets with a damp kitchen towel. This prevents them from drying out and becoming brittle. If they’re too dry, they’ll tear more easily when you’re working with them.
Can I prepare Tiropita in advance?
You bet! You can assemble the Tiropita and refrigerate it for a few hours before baking. If you want to store it longer, consider freezing it. Just make sure to bake it a bit longer if it’s coming straight from the freezer.
Expert Tips
- Cheese Consistency: If you want a smoother filling, consider processing the feta cheese in a food processor before mixing it with ricotta. It breaks down the crumbles and creates a velvety texture that’s delightful in every bite.
- Buttering the Phyllo: Using a pastry brush is the most efficient way to butter each phyllo sheet. If you find your butter is solidifying, give it a quick zap in the microwave. Warm butter spreads more easily and ensures you don’t tear the delicate sheets.
- Cutting the Pie: Before baking, lightly score the pie to indicate where you’ll cut later. This makes it much easier to slice neatly once it’s cooked. Remember, you’re not cutting through, just lightly marking the top layers.
- Fresh Phyllo Matters: Always check the expiration date on your phyllo dough package. Fresh phyllo is more pliable and less prone to tearing. If you’ve stored phyllo in the freezer, ensure you defrost it in the refrigerator overnight for best results.
Storage
Storing Tiropita is a breeze! After it cools down, slide it into an airtight container and pop it in the fridge, where it’ll keep nicely for up to 4 days.
If you’re thinking ahead and want to enjoy it later, you’re in luck – Tiropita freezes beautifully. Just wrap individual portions or the whole dish in plastic wrap, followed by a layer of aluminum foil, and it’s good in the freezer for up to 3 months. When the craving hits, thaw in the refrigerator overnight and reheat in the oven to get that lovely crispy phyllo once more.
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Tiropita – Greek Cheese Pie
Video
Ingredients
Bechamel Sauce
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- 1 cup milk
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
Tiropita
- 1 cup ricotta cheese
- 3 cups feta cheese
- 3 medium eggs
- 8 tablespoons butter (unsalted, melted)
- 20 sheets phyllo dough
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make bechamel sauce
- Whisk Butter: In a saucepan melt the butter and add the flour. With a whisk, whisk in the flour. Keep whisking for about 2 to 3 minutes.
- Add Ingredients: Add the milk, nutmeg and salt and whisk everything together. Cook for another 5 minutes and whisk as necessary. Let it cool.
Make Tiropita
- Make Filling: To a large bowl, add the ricotta, feta cheese and bechamel sauce. Stir well. Add the eggs one at a time into the cheese mixture stirring well after each one.
- Preheat Oven: Preheat oven to 375°F.
- Prep Phyllo and Pan: Generously brush melted butter on a 9×13-inch baking pan. Take out the phyllo sheets from the package and lay them flat on your work surface, then cover them with a clean damp kitchen towel, this will prevent the phyllo from drying out.
- Assemble the Bottom: Place one sheet of phyllo at the bottom of the dish, then butter the top of the sheet. Place another sheet on top of it and brush the top again with butter. Repeat this until you have half of the phyllo sheets done, you can omit brushing butter over the top sheet.
- Assemble the Top: Spread the cheese filling evenly over the buttered phyllo sheets. Layer with another phyllo sheet and butter it well. This sheet will be a bit more difficult to brush. Repeat this until you finished with all the sheets.
- Finish the Pie: Butter the top phyllo sheet with butter as well. Using a sharp knife cut the pie into 8 equal pieces, or however many pieces you want. You don't have to run your knife all the way through, but this will make it easier to cut the pie after it's baked.
- Bake: Transfer the baking pan to the oven and bake for about 45 min or until golden brown.
- Finish: Take a sharp knife and run it through the cut pie again, just to make sure we can easily take out each piece. Serve and enjoy!
Equipment
Notes
- Phyllo dough: My phyllo dough package had 20 sheets of dough, but make sure you count how many are in your package because some packages may have a couple more or less. Also, make sure to cover it with a damp clean towel as you work with it, because it can dry quickly.
- Leftovers: Store leftover tiropita wrapped tightly in the fridge for 3-5 days.
- Freezing: You have two options here: assemble and freeze the whole pie before baking or bake the pie, let it cool completely and cut into individual slices. Wrap the slices tightly in saran wrap and place in a freezer bag for convenient grab and thaw pieces. Your cheese pie will last 3-6 months in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This turned out absolutely amazing and was very easy! My husband who is Greek said it’s the best cheese pie he’s had (yes I know it’s not traditional but it’s damn tasty so who cares). I also like that it’s not so salty and the touch of nutmeg was amazing. Thank you for another amazing recipe Jo!
My pleasure! It looks great, enjoy!
Hi Jo
It sounds fantastic!!
You mentioned about making it with puff pastry. do you use one sheet of puff pastry in the bottom and one on the top?
Thanks for sharing your expertise with us
Yes, exactly.
Thanks Jo
Will make it this weekend
Hi Jo, thank you for sharing a recipe you love, however please note the authentic Greek recipe doesn’t include bechamel sauce sorry. That’s a westernised version with French influence.
Yes, I know, this is my version of it, us Romanians also make any cheese pies as well. 🙂
Haven’t tried this recipe, but I’d like to know if there’s a sweet version of the Greek Cheese Pie?
Well you can easily make one with just ricotta cheese, eggs, and then you can add some sugar, I’ve also added raisins too.
THANK YOU so much……..I will try it!
Is this good served cold or room temp
I usually like mine warm a bit, so I usually warm it up in the microwave for 30 seconds to 1 min when I take it out of the fridge.
I served this to friends and it was the hit of the meal. I would suggest using a low salt feta as it can be a little salty for some. I made it about 4 hrs. Before baking, simply covered and refrigerated. It came out beautifully.
So glad you liked this, this is truly one of my favorite pies!
Hi Jo,
I like you blog and your recipes. Greek Savory Cheese Pie
coughs my attention–sounded over the top.
When I read the recipe and saw grams, I almost gave up on idea of baking the pie. Luckily I read the comments and you have it
” translated” into cups. I hope in the future you will use cups and
ounces , instead of grams and kilograms.
We all try to simplify our work in the kitchen– and some of us even don’t have a scale .
My best,
Mira
Hi Mira,
I am with you on the cups measurements. Safe to assume you live in USA? Cooks elsewhere use grams/kelos. Also, professional bakers in the states are using grams/kelos with more frequency. I think we may see alot more recipes like this….especially with many blogs being viewed from all over the world.
-cat
You can literally download an app that converts it or buy measuring cups that have different measurements or Google it. It’s not that hard
For the Greek Savory Cheese Pie what does 250 gr ricotta and 400 gr feta = too?
250 gr of ricotta is a bit more than a cup, a cup plus 2 tbsp to be precise. 400 gr feta is almost a lb, so 150 gr of feta is a cup, so 400 gr is 2 2/3 cups.
I am so excited! I am new to your blog and what a great surprise! I don’t have one single savory pie recipe. I can’t wait to make this. It’s right up my alley. Never to old to learn a new trick.
Thanks Linda, you’ll love it! 🙂