Tiropita – Greek Cheese Pie
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Tiropita – Greek Cheese Pie
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Easy peasy Greek Cheese Pie (τυρóπιτα)! Super crunchy filo pie with a three cheese filling. Try my delicious Tiropita recipe and you will be hooked!
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Ingredients
For the Filling
- 14 oz (400g) feta cheese ideally barrel aged Greek feta
- 5 ½ oz (150g) garlic and herb cream cheese
- 3 tbsp Parmesan Cheese , grated
- 4 tbsp greek yogurt or sour cream
For the Pastry
- 16 sheets phyllo pastry (allow for 20 in case you need them)
- ½ cup (115g) butter , melted or as needed (see notes)
- ¼ cup (60ml) club soda
- 2 tbsp sesame seeds , optional
Instructions
- Preheat the oven to 350°F (175°C) Fan forced setting. Take the phyllo out of the fridge to come to room temperature. Take it out of the packaging but cover with a slightly damp towel to keep it from drying out.
- Make the filling. Place the feta cheese, garlic and herb cream cheese, grated Parmesan and yogurt in a bowl. Use a pastry cutter or large fork to crumble the feta and mix all the ingredients together.
- Brush the pan with melted butter. Add one sheet of phyllo over the base, overhanging the side of the pan. Dip your pastry brush into melted butter and drizzle it over the phyllo. Add a second sheet of pastry over the first, repeat the butter drizzle and add a third. Cover the pan loosely while you make the filling.
- Lay a sheet of phyllo on your worktop and drizzle with butter. Scatter some of the filling over it and add another sheet over the top.
- Press down lightly with your hands. Drizzle with butter then scrunch the pastry into a concertina shape (pleat).
- Repeat this three more times to have a total of four pleated phyllo strips. Place them in the pastry lined pan and drizzle with a bit more butter. Dip your hands in a bowl of club soda and lightly spatter over the pastry, concentrating on the edges.
- Fold the overhanging sheets of phyllo over the top to encase the filling, lightly drizzling with butter as you go. You will need to have three to four sheets of pastry in total layered on top of the cheese pie.
- Score the top of the pie with a sharp knife to make it easier to slice later. Drizzle with the butter and a little sparkling water. Scatter with sesame seeds and bake for 40-45 minutes or until the pastry is golden and crisp.
- Cool slightly before slicing and serve as an appetizer, lunch or snack!
Notes
- You can use a variety of cheese types in the filling, as long as you include some feta cheese! I have occasionally made this pie with extra odds and ends from the fridge, including soft French cheese and grated Gruyere. You can replace the garlic and herb cream cheese (I used Boursin) with ricotta or other types of cream cheese.
- Thaw frozen phyllo pastry overnight in the fridge before using. One pack of phyllo (about 20 sheets) should be enough but I always have a second one just in case.
- I used clarified butter (ghee) instead of melted butter. Ghee is commonly used in Indian recipes.
- Save any leftovers in a covered container in the fridge. Reheat the tiropita slices in an Air Fryer or the oven.
Nutrition Information
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Calories
1329kcal
(66%)
Carbohydrates
201g
(67%)
Protein
34g
(68%)
Fat
41g
(63%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Cholesterol
58mg
(19%)
Sodium
2282mg
(95%)
Potassium
314mg
(9%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
273IU
(5%)
Calcium
254mg
(25%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1329 kcal
% Daily Value*
| Calories | 1329kcal | 66% |
| Carbohydrates | 201g | 67% |
| Protein | 34g | 68% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 58mg | 19% |
| Sodium | 2282mg | 95% |
| Potassium | 314mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 273IU | 5% |
| Calcium | 254mg | 25% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
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