Tiropita Greek Cheese Pie
Indulge in the irresistible layers of **Tiropita, the classic Greek cheese pie**, a savory pastry that's as flaky as it is flavorful. This traditional recipe combines buttery, golden-brown phyllo pastry with a rich, creamy filling made from **authentic feta cheese, ricotta, and Greek yogurt**, all enhanced by the delicate aroma of fresh dill. With just 20 minutes of prep time, this dish is perfect for impressing guests or enjoying a comforting family meal. Each bite offers a delightful balance of crispy texture and cheesy goodness, making it a standout on any table. Serve warm or at room temperature as a main, side, or appetizer. This crowd-pleasing Greek delicacy is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 12 sheets phyllo pastry sheets
- 120 grams unsalted butter, melted
- 400 grams feta cheese, crumbled
- 250 grams ricotta cheese
- 100 grams Greek yogurt
- 3 large eggs
- 2 tablespoons fresh dill, finely chopped
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish with a little melted butter.
In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, Greek yogurt, and eggs. Mix until smooth.
Stir in the chopped dill, salt, and black pepper, mixing well to evenly distribute the seasonings.
Lay one phyllo sheet in the prepared baking dish, allowing the edges to hang over the sides. Brush it lightly with melted butter.
Repeat with 5 more phyllo sheets, brushing each sheet with melted butter as you layer. Rotate each sheet slightly to evenly cover the dish.
Spread the cheese filling evenly over the layered phyllo sheets.
Layer the remaining 6 phyllo sheets on top of the cheese filling, brushing each with melted butter. Trim any excess phyllo hanging over the edges of the dish.
Tuck in the edges of the phyllo neatly and brush the top layer generously with melted butter.
Using a sharp knife, score the top layer of the pie into desired serving-sized squares or diamonds, being careful not to cut all the way through.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Allow the tiropita to cool slightly in the dish for 10 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.6 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 345 mg | 27% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
