Greek Cheese Pie - Tiropita
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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Servings
16 pieces
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Calories
336 kcal
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Course
Main Course, Appetizer, Snacks
Greek Cheese Pie - Tiropita
Description
This Tiropita recipe uses a blend of salty feta, nutty gruyere, and smooth cream cheese mixed with eggs and fresh thyme to create a rich, flavorful filling. The multiple layers of phyllo dough are brushed liberally with melted butter to ensure a crispy, golden crust and to prevent drying. The dough sheets are layered both underneath and on top of the cheese filling, with edges folded over to enclose the filling securely.
Baking at 350°F allows the phyllo to become crisp and flaky while the cheese filling sets without overcooking. The thyme adds herbal brightness that balances the richness of the cheeses. The pie's texture contrasts the crunchy flakes of phyllo with the creamy, slightly firm cheese mixture inside.
Tiropita can be served as a main dish, side, or appetizer and pairs well with simple salads or olives. The phyllo dough requires careful handling to prevent tearing and drying, commonly done by covering unused sheets with a damp towel during preparation. Once baked, it is best served warm to enjoy the flaky texture and melty cheese.
Ingredients
- 0.6 lb feta cheese I like Vikos and Dodoni, Greek
- 12 oz gruyere cheese grated.
- 3.5 oz cream cheese About half of the classic package, Philadelphia brand
- 1 cup milk
- 4 egg If you have large eggs please use 3, medium-average size
- 1 box phyllo sheets organic
- 1.5 ticks butter melted
- 1 tablespoon thyme fresh leaves
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 350* F.
- Melt the butter in a small saucepan over medium heat.
- Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
- In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
- Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
- Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
- Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
- Score gently with a sharp knife.
- Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
- Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 108mg | 36% |
| Sodium | 484mg | 20% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 327mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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