Why You’ll Love This Recipe
Tiropita is a comforting and versatile dish that brings the rich, tangy flavor of feta cheese together with buttery, crisp layers of phyllo. Whether served warm or at room temperature, it’s a crowd-pleaser perfect for breakfast, snacks, or party appetizers.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- phyllo (filo) pastry sheets
- feta cheese, crumbled
- ricotta or Greek yogurt (optional for creaminess)
- hard cheese like kefalotyri, parmesan, or gouda
- eggs
- melted butter (or a mix of butter and olive oil)
- ground black pepper (and salt to taste)
- optional: chopped herbs such as dill, parsley, or mint
- optional: sesame seeds for topping
directions
- Prepare the phyllo: Thaw according to package instructions and keep covered with a damp towel while working.
- Mix the filling: Combine crumbled feta with other cheeses, eggs, herbs, and season with pepper. Taste before adding salt.
- Assemble:
- For a pie: Layer phyllo sheets in a buttered pan, brushing each with butter. Add filling in the center layers. Cover with more buttered phyllo.
- For triangles: Stack 2–3 phyllo sheets, cut into strips, place a spoonful of filling at one end, and fold into triangles.
- Bake:
- Pie: Bake at 180°C (350°F) for 45–60 minutes until golden brown.
- Triangles: Bake at 190–200°C (375–400°F) for 15–25 minutes until crisp.
- Cool and serve: Let rest slightly before slicing or serving.
Servings and timing
- Triangle version: yields about 25 pieces, prep time 30 minutes, baking time 20 minutes.
- Large pie: serves 4–6 people, prep time 25 minutes, baking time 45–60 minutes.
Variations
- Swap ricotta with cottage cheese or Greek yogurt for lighter texture.
- Combine feta with gouda, parmesan, or kefalograviera for depth.
- Add fresh herbs like dill or mint to the filling.
- Drizzle baked pieces with honey and chili flakes for a sweet-savory touch.
- Use puff pastry for a faster but less traditional version.
storage/reheating
- Store in an airtight container in the fridge for up to 5 days.
- Freeze unbaked pies or triangles and bake straight from frozen, adding about 10 minutes to baking time.
- Reheat in oven or air fryer to maintain crispiness—avoid microwaving.
FAQs
What is the difference between tiropita and spanakopita?
Tiropita contains only cheese, while spanakopita includes spinach and often herbs.
Can I prepare tiropita in advance?
Yes, you can assemble and freeze it unbaked. Bake directly from frozen when ready.
What’s the best cheese combination for tiropita?
Feta is the base, often combined with ricotta, parmesan, or kefalotyri for variety.
Can I use puff pastry instead of phyllo?
Yes, though less traditional, puff pastry works well for quicker preparation.
Should tiropita be served hot or cold?
It can be enjoyed warm or at room temperature, making it ideal for gatherings.
How do I keep phyllo from drying out?
Keep it covered with a damp towel while working to prevent it from becoming brittle.
Is tiropita suitable for freezing?
Absolutely—freeze before baking for best texture and bake when needed.
How do I prevent my tiropita from getting soggy?
Avoid excess moisture in the filling and don’t microwave when reheating.
What herbs go well in tiropita?
Dill, mint, and parsley all complement the cheese filling nicely.
Can I make mini tiropitas for appetizers?
Yes, tiropitakia (triangles) are perfect as bite-sized party snacks.
Conclusion
Tiropita is a timeless Greek favorite—crispy, cheesy, and endlessly satisfying. Whether you’re making a large pie or mini triangles, it’s easy to prepare, great for make-ahead meals, and sure to delight any cheese lover. Enjoy it warm or cold, as a snack, side, or main dish.
PrintTasty Tiropita
Tiropita is a traditional Greek cheese pie with flaky phyllo pastry, filled with a creamy mixture of cheeses and eggs. It can be baked as a large pie or folded into individual triangles called tiropitakia. This dish is perfect for breakfast, snacks, or party appetizers.
- Prep Time: 30 minutes
- Cook Time: 15–60 minutes
- Total Time: 45–90 minutes
- Yield: 25 triangle pieces or 4–6 servings (pie)
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: Greek
Ingredients
- Phyllo (filo) pastry sheets
- Feta cheese, crumbled
- Ricotta or Greek yogurt (optional for creaminess)
- Hard cheese like kefalotyri, parmesan, or gouda
- Eggs
- Melted butter (or a mix of butter and olive oil)
- Ground black pepper (and salt to taste)
- Optional: Chopped herbs such as dill, parsley, or mint
- Optional: Sesame seeds for topping
Instructions
Prepare the phyllo: Thaw phyllo according to package instructions and keep covered with a damp towel while working.
- Mix the filling: Combine crumbled feta with other cheeses, eggs, herbs, and season with pepper. Taste before adding salt.
- Assemble:
- For a pie: Layer phyllo sheets in a buttered pan, brushing each with butter. Add filling in the center layers. Cover with more buttered phyllo.
- For triangles: Stack 2–3 phyllo sheets, cut into strips, place a spoonful of filling at one end, and fold into triangles.
- Bake:
- Pie: Bake at 180°C (350°F) for 45–60 minutes until golden brown.
- Triangles: Bake at 190–200°C (375–400°F) for 15–25 minutes until crisp.
- Cool and serve: Let rest slightly before slicing or serving.
Notes
- For a lighter texture, swap ricotta with cottage cheese or Greek yogurt.
- Combine feta with gouda, parmesan, or kefalograviera for depth.
- Fresh herbs like dill or mint can add extra freshness to the filling.
- Drizzle baked pieces with honey and chili flakes for a sweet-savory twist.
- For a quicker version, you can use puff pastry instead of phyllo.
Nutrition
- Serving Size: 1 triangle or 1 slice of pie
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
