Greek Tiropita (Cheese Pie)

My YiaYia’s recipe for Greek Tiropita (aka Cheese Pie) features a buttery, flaky phyllo crust filled with a savory feta cheese and egg mixture.

Indulgent and so irresistible, it’s a must-try authentic dish that you will fall in love with just like I did as a child.

Cheese pie has been my favorite Greek specialty for as long as I can remember, and this recipe has been passed down for generations. The family recipe written down by my grandma is shown below.

Looking for more of my Greek family recipes? Try our Pastitsio or Spanakopita.

WHAT IS GREEK TIROPITA?

Greek Tiropita (pronounced as “tee-roh-PEE-tah“), also known as cheese pie, is a traditional Greek savory pastry made with layers of buttered phyllo dough and filled with an herby cheese and egg mixture.

It’s served either as one large pie cut into squares or made into individually wrapped handheld pieces (tiropitakia).

In Greece, cheese pie is commonly served as an appetizer, snack, side, or even a light meal.

INGREDIENTS FOR GREEK TIROPITA (CHEESE PIE)

Butter – forms the base of the roux, adding richness and flavor. Is also used on each layer of phyllo dough to ensure a flaky pastry as opposed to a dry papery pastry.

All-purpose flour – helps thicken the cheese filling to a creamy consistency.

Whole milk – adds creaminess and smoothness to the filling.

Feta – the star ingredient, giving tiropita its signature tangy, salty flavor. Always opt for block feta in brine and crumble it up yourself.

Sharp cheddar – adds depth and creaminess to balance the feta.

Parmesan – provides a nutty, umami-rich flavor.

Eggs – Helps bind the filling together.

Dried mint – a traditional Greek touch that adds freshness to the filling.

Phyllo dough – provides the flaky, crisp layers that define tiropita. If using frozen packaged phyllo, you will need 1 package. Be sure to follow thawing instructions prior to starting recipe.

Olive oil – helps keep the phyllo layers crisp and rich.

Sesame seeds – optional but adds a nutty crunch to the topping.

HOW TO MAKE GREEK TIROPITA

Prep Filling

Step 1 – In a large saucepan, melt ¼ cup butter over low heat. Sprinkle with ¼ cup flour and whisk for 1 minute until combined.

Step 2 – Add milk, a little at a time, while whisking until the consistency is like a thick cream. You may only need 1 cup milk (up to 1.5 cups) depending how thick your bechamel looks. This should take a few minutes on low heat.

Step 3 – Add crumbled feta, shredded cheddar, parmesan cheese, lightly beaten eggs, salt, pepper, and dried mint. Keep stirring on low heat until cheese is melted and filling is combined (sauce will be slightly lumpy from feta which is OK). Remove from heat and set aside to cool.

Assemble Pie

Step 4 – Preheat oven to 350°F. In a microwave-safe bowl, melt ¼ cup butter for 30 seconds and then mix in ¼ cup olive oil. Using a pastry brush, coat the bottom and sides of your 9×13 baking dish with some of the butter/oil mixture.

Step 5 – Transfer thawed phyllo sheets to a flat work surface and cover with a slightly damp towel. Remove one phyllo sheet and place on the bottom of the baking dish, then brush all over with the butter mixture. Repeat with 6-7 more sheets of phyllo, arranging so the dish is covered (the sheets should overlap in the middle and spill over the sides of the baking dish).

Ste 6 – Pour in the cheese mixture and spread out in an even layer. Fold the overhanging phyllo dough back over the filling and brush the top with the butter mixture. Layer 6-7 more phyllo sheets on top, brushing each with the butter/oil mixture. Use your fingers to tuck the pastry edges in and under the pie, sealing in the sides.

Step 7 – Cut your cheese pie into 12 pieces before baking (this will make cutting and serving easier) and sprinkle the top with sesame seeds.

Bake

Step 8 – Place the baking dish in the preheated oven for 45-50 minutes or until the top is golden brown. Let Greek tiropita cool for at least 10-15 minutes before serving so the cheese sets.

YIAYIA’S TIPS FOR SUCCESS

• Keep phyllo covered – when working with thawed phyllo, lay it on a clean flat work surface then cover with a damp kitchen towel. Work with 1 sheet at a time, keeping the rest covered in between. This prevents it from drying out which keeps it pliable and easy to work with.
• Pre-cut before baking – my YiaYia always pre-cut the portions to make serving much easier after baking. Phyllo is very flaky once baked so waiting to cut it until after will be messy and sloppy.
• Let it rest before cutting – always allow Greek tiropita 10-15 minutes to cool and set after baking to prevent the cheese from oozing out.
• Cook on low-heat – the cheese filling starts with a roux and becomes a cheesy bechamel with (3) cheeses. Cheese sauces can curdle or be grainy when cooked so YiaYia always cooks over low heat to prevent this.

WHAT TO SERVE WITH GREEK TIROPITA

In my family, we love serving Greek Tiropita as an appetizer or as a side dish to traditional Greek entrees like roasted lamb or souvlaki.

On holidays we opt for the handheld version, Tiropitakia.

It can also be enjoyed on its own as a satisfying snack or vegetarian entrée paired with tzatziki and a fresh greek salad.

MAKE-AHEAD AND STORAGE TIPS

Make-Ahead: prep the cheese filling up to 2 days in advance and store it in the fridge until ready to use. Then when ready, follow recipe instructions for assembling the cheese pie with thawed phyllo.

Storage: store leftover Greek Tiropita in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for 10-15 minutes to maintain crispiness.

Freezing: assemble the cheese pie, cover it tightly, and freeze before baking. To bake from frozen, just add an extra 10-15 minutes to the baking time to ensure it cooks all the way through.

RECOMMENDED TOOLS

• 9×13 casserole dish
• Pastry brush
• Whisk

RECIPE FAQ’S

MORE RECIPES YOU’LL LOVE

• Greek Smash Pita Burgers
• Chickpea and Feta Salad
• Greek Zucchini Fritters

Did you make this? Please RATE THE RECIPE below!