A delicious traditional Greek ‘Tiropita’ recipe suitable for every time of the day, as a main dish, starter or mid-day snack!
To prepare this traditional tiropita recipe (Greek cheese pie) our feta cheese is crumbled and mixed with three different kind of cheese for extra flavour and then wrapped or layered in phyllo (filo) pastry, brushed with melted butter or olive oil and baked until golden and crispy perfection.. Simply delicious!
Tiropita with feta cheese (Greek cheese pie) is a very popular Greek dish, that comes into a variety of shapes and sizes. It can be made either in large pan and cut into individual portions (pan-sized tiropita) or rolled into individual triangular servings (tiropitakia).
The main ingredient you will need to make this tiropita recipe (Greek cheese pie) is of course feta cheese which is a favourite ingredient in all types of Greek recipes, be it fried, baked or used for stuffing until nicely softened and slightly melty.
Tip: A mature feta cheese gives this traditional tiropita recipe a bold and salty flavour, so be careful to just a little if no salt in the seasoning!
Traditional Greek Tiropita recipe – Make your own Homemade phyllo!
Traditional Greek recipes for homemade pies use homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch.
As ‘village dough’ is a little bit difficult to find, you can make this traditional Greek tiropita recipe using either commercial phyllo dough, or, if you are feeling adventurous enough, make your own homemade phyllo with this easy recipe for homemade phyllo for beginners.
Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek cheese pie!
Give this super easy and delicious traditional tiropita recipe a try and amaze your friends and family with its crispy and tangy flavour. Enjoy!
More delicious Greek Pies!
If you love a traditional Greek pie, the below recipes are made for you!
Looking for a traditional Greek Tiropita recipe? This delicious Greek cheese pie filled with a rich feta filling, wrapped in golden-brown crispy phyllo will amaze you.
Ingredients
Scale
8–10 sheets of phyllo pastry
200g feta cheese, crumbled (7 ounces)
3/4 of a cup heavy cream
100g grated Parmesan or Regato or kefalograviera (3.5 ounces)
100g grated Gouda cheese or Emedal cheese (3.5 ounces)
If you choose to prepare this Greek tiropita recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
Prepare the filling for the tiropita. This traditional tiropita recipe, calls for three different kind of cheese for extra flavour! Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and heavy cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 20-30 minutes.
For this tiropita recipe you will need a large baking tray, approx. 20*30 cm. Using a pastry brush, butter the bottom and sides of the tray. Place one sheet of phyllo at the bottom of the pan and with a cooking brush sprinkle some olive oil or melted butter. Repeat the procedure, adding 4-5 more sheets of phyllo dough. You will use 5-6 phyllo sheets for the bottom of the tiropita.
Pour in the feta cheese mixture and smooth with a spatula. With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture. Top the tiropita with 4-5 more phyllo sheets, making sure to oil or butter each one, before adding the other; roll in the edges. Brush the top with oil or butter, sprinkle with water and sesame seeds. If using commercial phyllo dough to make this tiropita recipe make sure to scar the top with a sharp knife, to help release the steam.
Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving. Enjoy!
Nutrition
Serving Size:1 piece
Calories:297kcal
Sugar:1.7g
Sodium:559.6mg
Fat:21.2g
Saturated Fat:9.9g
Unsaturated Fat:9.9g
Trans Fat:0.3g
Carbohydrates:14.3g
Fiber:0.6g
Protein:12.6g
Cholesterol:84.6mg
Keywords: Tiropita, Greek Cheese pie recipe, Greek Feta pie
I have tried using a number of measuring techniques throughout my recipes. Unfortunately with over 10,000 visitors from all over the world visiting these pages every day, I cannot cater for everyone’s preferences 🙁 Instead I try to keep it simple by using measures that most have at home (cups, spoons a gram scale etc) and have also a handy conversion chart for you to refer to here: https://www.mygreekdish.com/unit-conversions-useful-substitutions/
Thank you Eli! I use this recipe everytime I make this pie and it’s delicious!
It’s easy these days to look up conversions – so I never understand why someone wants to complain about such a petty thing, rather than appreciate the freely shared recipe (and a very good one too).
Why do you care if anyone on here converts or not? Seems your comment isn’t very appreciative of this site or the generous recipes shared to EVERYONE all over the world. Maybe you should write the CIA and ask them why US and other countries still use imperial measurements.. Regardless it doesn’t affect you and is just “RIDICULOUS” you made a comment about it!
WHY CANT PEOPLE JUST RATE RECIPES BASED ON MAKING A DISH AND BE APPRECIATIVE THAT SOMEONE TOOK THEIR TIME TO SHARE IT WITH EVERYONE?? BECAUSE here the USA only teaches and uses these measurements…We can all very easily get the equivalent measurements. I have to use a conversion chart for any recipes using metric system measurements…This really has nothing to do with rating the recipe… Actually a bit antagonistic!
Can I freeze and do I freeze before or after cooking?? I have made many times and is delicious, thinking of making in regular dumplings as I have a pelmeni mold.
why do some people have to be so rude, i think we know who i am referring too.I am from scotland and visit greece as often as i can, so this recipe is going to be very well used in my home, thanks so much.
I can’t wait to try it. I lived in Greece for almost three years, and it’s hard to find “true” Greek recipes, so thank you. I make Spanakopita quite often. It Is from Greece, so absolutely authentic!
For some reason I am unable to find anything other than ready to fill phyllo cups. Would those work with this recipe? Thank you so much for taking the time to answer!
Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! For that I cannot thank you enough!
It all started with an idea… To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children!
So go ahead, explore my delicious collections and don’t forget to leave me a comment, connect with me on Facebook or Instagram and sign up to my mailing list so you never miss out on my latest creations!
(704 votes, average: 4.78 out of 5)
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Instead of using outdated methods of measurement, why not use metric like the rest of the world. Ridiculous!
Seems to me you are the one who is ridiculous.
I have tried using a number of measuring techniques throughout my recipes. Unfortunately with over 10,000 visitors from all over the world visiting these pages every day, I cannot cater for everyone’s preferences 🙁 Instead I try to keep it simple by using measures that most have at home (cups, spoons a gram scale etc) and have also a handy conversion chart for you to refer to here: https://www.mygreekdish.com/unit-conversions-useful-substitutions/
Love
Eli
Thank you Eli! I use this recipe everytime I make this pie and it’s delicious!
It’s easy these days to look up conversions – so I never understand why someone wants to complain about such a petty thing, rather than appreciate the freely shared recipe (and a very good one too).
So thank you for your recipes!
<3
I agree with you, as well as greatly appreciate being able to access such wonderful Greek recipes!
Eli is a gem!
Why do you care if anyone on here converts or not? Seems your comment isn’t very appreciative of this site or the generous recipes shared to EVERYONE all over the world. Maybe you should write the CIA and ask them why US and other countries still use imperial measurements.. Regardless it doesn’t affect you and is just “RIDICULOUS” you made a comment about it!
WHY CANT PEOPLE JUST RATE RECIPES BASED ON MAKING A DISH AND BE APPRECIATIVE THAT SOMEONE TOOK THEIR TIME TO SHARE IT WITH EVERYONE?? BECAUSE here the USA only teaches and uses these measurements…We can all very easily get the equivalent measurements. I have to use a conversion chart for any recipes using metric system measurements…This really has nothing to do with rating the recipe… Actually a bit antagonistic!
Are you Serious?? ????????????????????????????????????????????
DSP,
You don’t deserve to eat this Pie.
Hi,
This looks really delicious, I will definitely try it. I am not sure what do you mean by milk cream. Could you please clarify?
Thanks and well done for the great recipes! We’ve already tried a few and they were all great!
Lili
Cream. As in cream from the milk of a cow :). Maybe you know it be single cream, or double cream.
Hope that helps ! 🙂
Can I freeze and do I freeze before or after cooking?? I have made many times and is delicious, thinking of making in regular dumplings as I have a pelmeni mold.
Can I make this in advance and freeze it? I’d like to cook it another day. Will it turn out?
why do some people have to be so rude, i think we know who i am referring too.I am from scotland and visit greece as often as i can, so this recipe is going to be very well used in my home, thanks so much.
Thank you. It is beautiful cut into small squares and passed as an appetizer. I appreciate your directions.
I can’t wait to try it. I lived in Greece for almost three years, and it’s hard to find “true” Greek recipes, so thank you. I make Spanakopita quite often. It Is from Greece, so absolutely authentic!
Thank you so much Dana! I’m so glad you love our recipes! Hope you find many that you like!!
For some reason I am unable to find anything other than ready to fill phyllo cups. Would those work with this recipe? Thank you so much for taking the time to answer!
Hi Christine
yes it should work but they will be individual portions, if I got your question right?
I love your recipes! Have no trouble converting. I made this today but used pre made pie crusts!!! Delicious!!! Thank you
Your welcome Ulich! So glad you loved it!
Ummmm
International recipes take time and thought!
Try to behave! If you have an issue, go back to Mac and Cheese ! Ugh!