This Greek Cheese Pie has it all! A creamy and savory center, crispy layers of phyllo dough, and a sweet garnish that brings the whole thing together. The pie bakes in under 40 minutes. It’s delicious, filling, and very rewarding to make.
Make this recipe for a mezze platter, for a special occasion Greek-themed dinner party, or pair it with one of my many Mediterranean salad and appetizer recipes like Maroulosalata (Greek Lettuce Salad), Greek Butter Bean Salad or Greek Chicken Salad to make a complete meal.
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What is Tiropita?
Tiropita is a traditional Greek pastry made with layers of crispy phyllo dough and a rich, savory filling of cheese. The word "tiropita" translates to "cheese pie" in Greek, and it's a popular dish often served as a snack, appetizer, or light meal.
As expected, the recipe will vary from region to region and from home to home. It can be prepared as an actual pie (like my recipe) or in the form of hand pies or phyllo triangles (similar to my Middle Eastern Cheese Sambousek recipe).
Is this an authentic recipe? I don’t think so, and I’m not claiming that it is. My recipe uses a combination of cheeses and some dried and fresh herbs as well. Feel free to experiment.
And make sure to come back and try my Tomato Pie and Greek Spinach Pie (Spanakopita) too!
Ingredients
This savory Greek cheese pie requires a couple of specialty ingredients, namely phyllo sheets and the 3 cheeses. But these items shouldn’t be difficult to find.
- Phyllo Pastry: I would not recommend that you make homemade phyllo dough! It’s a lot of work! Buy it from your grocery store! You will find it in the frozen section next to the puff pastry and pie shells. If you don’t have access to phyllo, but you have access to puff pastry, try my Tomato Puff Pasty Tart recipe instead.
- Butter: Using melted butter between the phyllo sheets is traditional. I recommend using salted butter (as there is no additional salt in this recipe), but unsalted butter is fine too. I don’t recommend using olive oil or other fat. Stick with butter!
- Cheese: For this recipe, I am using a combination of creamy ricotta, tangy feta and salty parmesan. The ricotta cheese gives the pie that traditional Greek pie mouthfeel, while the feta and parmesan add depth and saltiness to the finished pie. Use Greek feta cheese! It makes all the difference.
- Herbs: I am using a combination of dried oregano and fresh thyme. The fresh thyme is used in both the cheese mixture and as a garnish. Feel free to change up the herbs. You can add some fresh dill, fresh mint or fresh parsley.
- Honey: There’s something magical about the juxtaposition of salty cheese and sweet honey. Trust me and trust the process! You won’t be disappointed.
- Sesame Seeds: Another classic garnish. Use toasted sesame seeds here, as they will be more flavorful. You can also use black sesame seeds if you have them.
Check out the recipe card at the bottom of the page for the full list of ingredients and quantities.
Step by Step Guide to Making This Greek Cheese Pie Recipe
This isn't a complicated recipe, but I do suggest you read through all the steps before you start so you know what to expect.
Step 1. Make the cheese and egg mixture. In a large bowl, combine the ricotta, crumbled feta, grated parmesan, eggs, oregano, thyme leaves and black pepper. Mix well to combine. At this point, preheat your oven to 400F/205C.
Step 2. Line your baking dish. Brush some melted butter onto the bottom of the pan and lay one sheet of phyllo pastry making sure that the sheet overhangs the side.
Step 3. Butter. Brush on some more butter all over the phyllo.
Step 4. Layer and repeat. Add another layer of phyllo pastry, making sure it also overhangs. Repeat this butter/phyllo process until you have 7 or 8 phyllo layers in your baking dish with overhanging pastry going around the pan.
Step 5. Add the cheese. Transfer the cheese filling to the phyllo-lined baking dish and level it with an offset spatula or soon.
Step 6. Cover. Take the overhanging phyllo and place it over the cheese mixture, making sure to butter between the layers of phyllo as you go around. The cheese mixture should now be completely covered with buttered phyllo. Using a sharp knife, pierce the phyllo so that steam can escape during the baking process.
Step 7. Bake. Place your prepared cheese pie in the preheated oven on the middle rack. Bake at 400F/205C for 20 minutes, then drop the oven temperature to 375F/190C and bake for another 15-20 minutes. The pie should be golden brown around the edges.
Step 8. Rest, garnish and serve. Let the pie cool for at least 30 minutes then garnish with honey, sesame seeds and more fresh thyme leaves.
Expert Tips
- Handle with care. Phyllo sheets are incredibly delicate. Handle with care and work quickly. Phyllo dries up quickly too, so cover it with a damp towel while you work. You will not need to use the whole package of phyllo sheets, so wrap up the rest and refrigerate. Use within a few days. Try making one of my other phyllo-based recipes: Tomato pie or cheese sambousek (hand pies).
- Round baking dish. My preference is to use a round baking dish or pie dish. But you can also use a rectangular rimmed baking sheet or baking tray. The trick is to make sure you have enough overhand around the edges so that you can cover the cheese mixture completely.
Recipe FAQs
This recipe should be made the day you plan to serve it. In fact, I recommend you bake it no more than 1-2 hours before you plan to serve it. The phyllo will remain crispy and enjoyable this way.
Once the pie has cooled completely, store it in an airtight container in the fridge for up to 3 days. The pie can be enjoyed cold, at room temperature or warmed up in a toaster oven or air fryer.
I don’t recommend it. Phyllo is incredibly delicate and thin and chances are it’ll crumble if you freeze and defrost it later.
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Recipe Card
Greek Cheese Pie (Tiropita)
Equipment
- 11-12 inch round pan
Ingredients
- 1 ⅓ cups Fresh ricotta cheese
- 1 cup Greek feta - Crumbled
- 1 cup Parmigiano-Reggiano - Freshly grated
- 2 Eggs
- 2 teaspoon Dried oregano
- 2 teaspoon Fresh thyme leaves
Pie
- 7-8 Sheets of phyllo - See note
- ½ cup Salted butter - Melted
Garnish
- 1-2 tablespoon Honey
- 1 tablespoon Toasted sesame seeds
- 1 teaspoon Fresh thyme leaves
Instructions
- Make the cheese mixture. In a large bowl, combine the ricotta, feta, parmesan, eggs, oregano, thyme leaves and black pepper. Mix well to combine. At this point, preheat your oven to 400F/205C.
- Line your baking dish. Brush some melted butter onto the bottom of the pan and lay one sheet of phyllo pastry making sure that the sheet overhangs the side.
- Butter. Brush on some more butter all over the phyllo.
- Layer and repeat. Add another layer of phyllo pastry, making sure it also overhangs. Repeat this butter/phyllo process until you have 7 or 8 layers of phyllo in your baking dish with overhanging pastry going all around the pan.
- Add the cheese. Transfer the cheese filling to the phyllo-lined baking dish and level it with an offset spatula or soon.
- Cover. Take the overhanging phyllo and place it over the cheese mixture, making sure to butter between the layers of phyllo as you go around. The cheese mixture should now be completely covered with buttered phyllo. Using a sharp knife, pierce the phyllo so that steam can escape during the baking process.
- Bake. Place your prepared cheese pie in the preheated oven on the middle rack. Bake at 400F/205C for 20 minutes, then drop the oven temperature to 375F/190C and bake for another 15-20 minutes. The pie should be golden brown around the edges.
- Rest, garnish and serve. Let the pie cool for at least 30 minutes then garnish with honey, sesame seeds and more fresh thyme leaves.
Notes
- Phyllo Pastry: I would not recommend that you make your own phyllo dough! Buy it ready made from your grocery store! You will find it in the frozen section next to the puff pastry and pie shells.
- Butter: Using melted butter between the phyllo sheets is traditional. I recommend using salted butter (as there is no additional salt in this recipe), but unsalted butter is fine too.
- Cheese: For this recipe, I am using a combination of ricotta, feta and parmesan. You could replace the ricotta with cottage cheese if you want a more protein-packed pie, but it’s not something I would do! Grate your own Parmigiano-Reggiano. The packaged stuff isn’t great.
- Herbs: I am using a combination of dried oregano and fresh thyme. The fresh thyme is used in both the cheese mixture and as a garnish. Feel free to change up the herbs. You can add some fresh dill, fresh mint or fresh parsley.
- Honey: There’s something magical about the juxtaposition of salty cheese and sweet honey. Trust me and trust the process! You won’t be disappointed.
- Sesame Seeds: Another classic garnish. Use toasted sesame seeds here, as they will be more flavorful. You can also use black sesame seeds if you have them.
- Phyllo sheets are incredibly delicate. Handle with care and work quickly. Phyllo dries up pretty quickly so cover with a damp towel while you work. You will not need to use the whole package of phyllo sheets, so wrap up the rest and refrigerate.
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