Tiropita Greek Savoury Cheese Pie
Indulge in the rich, flaky goodness of Tiropita, a classic Greek savoury cheese pie that perfectly balances buttery layers of phyllo dough with a creamy, tangy filling. This traditional recipe features a trio of cheeses—salty feta, smooth ricotta, and sharp kefalotyri (or Parmesan)—blended with eggs, milk, and a touch of black pepper for a luscious, velvety texture. Brushed with melted butter for a golden, crisp finish, this pie is baked to perfection, delivering a delightful combination of crunch and creaminess in every bite. Ready in just over an hour, Tiropita is ideal as an appetizer, snack, or even a centerpiece for your table. Serve it warm to spotlight its irresistible layers and rich Mediterranean flavors.
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Recipe Information
Ingredients
- 12 sheets phyllo dough
- 400 grams feta cheese
- 200 grams ricotta cheese
- 100 grams kefalotyri cheese (or Parmesan as a substitute)
- 3 large eggs
- 120 grams unsalted butter
- 60 milliliters whole milk
- 1 tablespoon olive oil
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish with olive oil or butter.
Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool slightly.
In a large mixing bowl, crumble the feta cheese and mix it with the ricotta cheese and grated kefalotyri (or Parmesan).
Beat the eggs in a separate bowl, then add them to the cheese mixture along with the milk, black pepper, and salt. Stir well until fully combined to form a creamy filling.
Lay one sheet of phyllo dough in the prepared baking dish, allowing the edges of the dough to hang over the sides of the dish. Lightly brush it with melted butter using a pastry brush. Repeat this process with 5 more sheets of phyllo, brushing each with melted butter and layering them on top of each other.
Spread the cheese filling evenly over the phyllo layers in the baking dish.
Layer the remaining 6 sheets of phyllo on top of the cheese filling, brushing each sheet with melted butter as you go. Tuck in the overhanging edges of the phyllo neatly along the sides of the dish.
Using a sharp knife, carefully score the top layers of the phyllo into square or diamond patterns—this will make it easier to cut the pie after baking.
Bake the tiropita in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Remove the tiropita from the oven and allow it to cool slightly for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.8 g | 360% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1399 mg | 466% | |
| Sodium | 8585 mg | 373% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.0 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3877 mg | 298% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1033 mg | 22% | |
*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.
