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A square piece of Greek tiropita (cheese pie) on a round white plate with a piece of fresh mint next to it and the remaining cheese pie in the background in a glass casserole dish.
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Greek Tiropita (Cheese Pie)

Buttery, flaky phyllo crust filled with a savory feta cheese bechamel. A rich and indulgent must-try authentic dish!
Prep Time30 minutes
Cook Time45 minutes
Cooling Time15 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Side Dish
Cuisine: Greek
Servings: 12 squares
Calories: 309kcal

Ingredients

For the filling:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1-1.5 cups whole milk you may not need it all
  • 10 oz crumbled feta
  • 4 oz shredded sharp cheddar
  • 3 oz shredded parmesan
  • 2 eggs lightly beaten
  • 1/8 tsp salt taste to see if needed (if mixture is not too salty from feta)
  • 1/4 tsp black pepper
  • 1/4 tsp dried mint

For the phyllo crust:

  • 1 thawed package phyllo dough about 14 sheets total
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 2 tbsp sesame seeds

Instructions

  • In a large saucepan, melt ¼ cup butter over low heat. Sprinkle with ¼ cup flour and whisk for 1 minute until combined.
  • 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.
  • 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.
  • 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 9x13 baking dish with some of the butter/oil mixture.
  • 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).
  • 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 mixture. Use your fingers to tuck the pastry edges in and under the pie, sealing in the sides.
  • Cut your cheese pie into 12 pieces before baking (this will make cutting and serving easier) and sprinkle the top with sesame seeds.
  • Place the baking dish in the preheated oven for 45-50 minutes or until the top is golden brown. Let cool for at least 10-15 minutes before serving so the cheese sets.

Notes

  • 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.

Nutrition

Serving: 1piece | Calories: 309kcal | Carbohydrates: 15.8g | Protein: 13.6g | Fat: 20.3g