Traditional Tiropita – Greek Cheese Pie
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
45 mins
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Total Time
1 hr 25 mins
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Servings
10 pieces
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Cuisine
Mediterranean, Greek
Traditional Tiropita – Greek Cheese Pie
Description
Traditional Tiropita combines grated feta and fresh ricotta cheeses mixed with chopped fresh mint and dill, seasoned with freshly ground black pepper, and bound together with beaten eggs and olive oil. This filling is layered between multiple sheets of phyllo dough brushed with olive oil, resulting in a phyllo crust that bakes to a crisp golden brown. Twelve sheets of phyllo provide a crunchy exterior that contrasts with the creamy, aromatic cheese filling.
The pie is traditionally baked in a rectangular pan until the phyllo is crisp and the filling is set but still moist. Finished with a sprinkle of white sesame seeds on top, Tiropita can be served warm or at room temperature, making it versatile for meals or gatherings.
Handling phyllo carefully to avoid tearing and ensuring even olive oil brushing helps achieve ideal crispness. The fresh herbs add a bright note balancing the richness of the cheeses, and freshly ground pepper enhances flavor. A moderate oven temperature allows gradual browning without burning the phyllo.
Ingredients
Ingredients
- 500 gr feta cheese
- 250 gr ricotta fresh anthotiro or ricotta
- 2 tbsp mint fresh, chopped
- 2 tbsp dill fresh, chopped
- black pepper freshly ground
- 3 egg
- 1 tbsp olive oil
- 12 phyllo dough sheets
- white sesame seeds
Instructions
How to Make Traditional Tiropita, Greek Cheese Pie:
- Preheat the oven at 350 F (180 C).
- Grease a 9X13 inch (25X35 cm) casserole or pan with olive oil.
- In a large bowl smash the feta and anthotiro (or ricota) with a fork.
- Add the mint, dill and pepper and mix.
- In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon of olive oil. Mix well.
- Prepare your working area so that you have space to spread the phyllo.
- Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil.
- Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
- Spread the cheese mixture over the phyllo making sure it is spread evenly.
- Cover with 5-6 more phyllo sheets repeating the same process (i.e. brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
- Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
- Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
- Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
- Let it cool for 15 minutes and cut in pieces.
- It's delicious when served warm, but you can also eat it at room temperature.
Notes
User Reviews
Overall Rating
4.9
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