🇬🇷 Greece · Food
Tyropita: Traditional Greek Cheese Pie
By eatmundo · July 7, 2026
🇬🇷 GRTyropita is a quintessential Greek savory pastry, featuring layers of delicate, crispy phyllo dough generously filled with a creamy, tangy blend of feta and other cheeses. It's a comforting and flavorful dish, perfect for breakfast, a light lunch, or a delightful appetizer, embodying the simple yet profound tastes of Greece.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the cheese filling: In a large bowl, crumble the feta cheese. Add the ricotta cheese (or mizithra), 3 large eggs, 1/4 cup of milk, and 1/4 teaspoon of black pepper. Mix gently until just combined; don't overmix. You want some texture from the feta.
- 2
Preheat oven and prepare phyllo: Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with some melted butter. Unroll the phyllo pastry carefully. Keep the unused phyllo covered with a damp cloth to prevent it from drying out.
- 3
Layer the base: Place one sheet of phyllo into the prepared baking dish, letting the excess hang over the sides. Brush generously with melted butter. Repeat this process with 6-8 more phyllo sheets, layering them one on top of the other, brushing each with butter. Ensure they are unevenly placed to create ruffled edges.
- 4
Add the filling: Pour the entire cheese mixture evenly over the layered phyllo base. Spread it gently to cover the bottom layer completely.
- 5
Layer the top: Take another 6-8 sheets of phyllo, one by one. Crumple each sheet loosely and place it on top of the cheese filling, brushing each crumpled sheet generously with melted butter. This creates beautiful, crispy peaks.
- 6
Finish and cut: Fold any overhanging phyllo edges from the bottom layers over the top, brushing with more butter. With a sharp knife, gently score the top layers of the pie into individual serving pieces (e.g., 12 squares or triangles) before baking. This makes it easier to cut after baking.
- 7
Bake to golden perfection: Bake for 50-60 minutes, or until the Tyropita is puffed, golden brown, and delightfully crispy. The cheese filling should be set. If the top starts browning too quickly, you can loosely cover it with foil.
- 8
Rest and serve: Remove from the oven and let it rest for 10-15 minutes before cutting along the scored lines and serving warm. Tyropita is excellent on its own or with a side salad.
Frequently Asked Questions
What kind of phyllo dough should I use for Tyropita?+
For the best Tyropita, choose fresh or good-quality frozen phyllo dough. Ensure it's fully thawed in the refrigerator before use and keep it covered with a damp cloth to prevent drying out while you work.
How can I make the Tyropita less salty?+
To reduce the saltiness, you can soak the feta cheese in water for about 30 minutes before crumbling, or adjust the cheese ratio by using less feta and more unsalted cheeses like mizithra or ricotta.
My phyllo dough keeps tearing. What should I do?+
Phyllo dough is delicate. Ensure it's completely thawed, work quickly but gently, and keep unused sheets covered with a slightly damp cloth to maintain moisture. Don't worry if a sheet tears; just layer it with butter, as imperfections become part of the rustic charm.
Can I add other ingredients to the cheese filling?+
Absolutely! While a classic Tyropita is pure cheese, you can enhance the flavor with chopped fresh herbs like dill or parsley. For a twist, you could even add a small amount of grated halloumi for extra texture and saltiness.
🇬🇷 GRMundo Match
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