Tiropita (Τυρόπιτα)

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour 5 minutes

Servings: 8 slices

Country of Origin

Greece

Description

A rich Greek cheese pie made with buttery, flaky phyllo pastry wrapped around a thick, savory filling of tangy feta, ricotta, kefalotyri cheese, and eggs.

Presentation & How It's Eaten

Served warm, cut into golden squares or triangles. Popular as a bakery breakfast pastry or afternoon snack.

Ingredients

• 12 sheets phyllo dough (thawed)

• 120g (1/2 cup) unsalted butter, melted

The Three-Cheese Filling:

• 300g (10.5 oz) Greek feta cheese, crumbled

• 150g (5 oz) ricotta cheese or anthotyros

• 100g (3.5 oz) Kefalotyri or Parmesan cheese, grated

• 3 eggs

• 1/4 cup whole milk

• Pinch of black pepper

• Pinch of nutmeg

Step-by-Step Directions

1. Prepare Cheese Filling: Whisk eggs and milk in a bowl. Fold in crumbled feta, ricotta, grated Kefalotyri, black pepper, and nutmeg until well combined.

2. Build Base: Brush a 9x13-inch baking dish with melted butter. Lay 6 phyllo sheets into pan one by one, brushing melted butter generously between each sheet.

3. Pour Filling: Pour cheese mixture over phyllo layers, spreading evenly to edges.

4. Top Layers: Cover with remaining 6 phyllo sheets, brushing each sheet with melted butter. Tuck overhanging edges inside pan edges securely.

5. Bake: Score top sheets lightly with a knife. Bake at 350°F (180°C) for 35–40 minutes until golden and puffed.

Cooking Tips

• Combine Feta with Ricotta: Blending sharp feta with creamy ricotta prevents pie filling from becoming overly salty while maintaining a soft texture.

Nutrition Facts

(Estimated per serving)

• Calories: ~340 kcal

• Total Fat: 24g

• Saturated Fat: 14g

• Cholesterol: 115mg

• Sodium: ~680mg

• Total Carbohydrates: 18g

• Dietary Fiber: 0.8g

• Sugars: 1.5g

• Protein: 13g