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    Home » Recipes » Appetizers

    Greek Cheese Pie (Tiropita)

    5 from 1 vote
    By Luay Ghafari | Updated: Nov 18, 2024 | May contain affiliate links.

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    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.

    A slice of Greek cheese pie on a plate.
    Jump to:
    • What is Tiropita?
    • Ingredients
    • Step by Step Guide to Making This Greek Cheese Pie Recipe
    • Expert Tips
    • Recipe FAQs
    • Other Cheesy Recipes
    • Recipe Card

    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.

    Greek cheese pie Tiropita recipe ingredients with individual labels on a board.
    • 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.

    Recipe step showing the mixing of the cheese mixture.

    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.

    Recipe step showing the layering of the phyllo dough in the pan.

    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.

    Recipe step showing the melted butter getting brushed on the phyllo.

    Step 3. Butter. Brush on some more butter all over the phyllo.

    The baking pan with 7 layers of buttered phyllo sheets.

    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.

    Recipe step showing the cheese getting added to 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.

    Recipe step showing the covering up with the cheese mixture with the phyllo overhang.

    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.

    Finished Greek cheese pie out of the oven.

    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.

    A slice of Greek cheese pie Tiropita.

    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.
    A slice of Greek cheese pie.

    Recipe FAQs

    Can I make this Greek cheese pie in advance?

    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.

    What is the best way to store leftover tiropita?

    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.

    Can I freeze leftover phyllo dough?

    I don’t recommend it. Phyllo is incredibly delicate and thin and chances are it’ll crumble if you freeze and defrost it later.

    Other Cheesy Recipes

    • Cheese and tomato pie on a wooden board garnished with basil.
      Cheese and Tomato Pie Recipe (Greek-Style Phyllo Pie)
    • Goat cheese bruschetta with sliced cherry tomatoes, shallots and basil and finished with a balsamic drizzle.
      Goat Cheese Bruschetta Recipe (with Tomato and Basil)
    • Deep fried pastries in a bowl.
      Cheese Sambousek (Middle Eastern Fried Pastries)
    • tomato tart
      Easy Tomato and herbed cheese puff pastry tart

    If you make this Greek Cheese Pie recipe or any other Appetizer on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.

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    A slice of Greek cheese pie on a plate.

    Greek Cheese Pie (Tiropita)

    Luay Ghafari
    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 to make a complete meal.
    5 from 1 vote
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Breakfast, Brunch, Main Course, Snack
    Cuisine Greek
    Servings 8 Servings
    Calories 394 kcal

    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

    I recommend you check out the post above for step-by-step recipe photos.
    Ingredient 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.
     
    Important notes regarding phyllo sheets:
    • 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.
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 394kcalCarbohydrates: 24gProtein: 15gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 77mgSodium: 711mgPotassium: 107mgFiber: 1gSugar: 3gVitamin A: 752IUVitamin C: 1mgCalcium: 347mgIron: 2mg
    Tried this recipe?Let us know how it was! Or Pin it!

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