Tiropita

Tiropita (Greek Cheese Pie)

A classic Greek bakery staple of crisp, buttery phyllo layered around a tangy feta filling. This version makes a tray of squares, the easiest shape for a home kitchen.

Prep

25 min

Cook

40 min

Total

65 min

Serves

12 pieces

Difficulty

Medium

Recipe ingredients

• •1 pack (approx. 400 g) (14 oz) phyllo (filo) pastry sheets, thawed overnight in the fridge if frozen
• •150 g (5½ oz) unsalted butter, or a 50/50 mix of butter and Greek extra-virgin olive oil
• •300 g (10½ oz) feta cheese, Greek sheep's-milk feta if possible, well drained
• •150 g (5½ oz) ricotta or anthotyro (Greek whey cheese), ricotta is the standard home substitute for anthotyro or fresh myzithra
• •2 whole eggs, large, lightly beaten
• •30 g (2 tbsp) plain flour, or 2 tbsp fine semolina, to bind the filling
• •1 pinch freshly grated nutmeg, optional, traditional in some regions
• •1 pinch black pepper, no extra salt needed; feta is salty enough

Steps

1. 1 Preheat the oven to 180 °C (350 °F). Melt the butter (and oil, if using) and keep it warm.
2. 2 Make the filling: crumble the feta into a bowl, add the ricotta, beaten eggs, flour and nutmeg/pepper. Mix until you have a spreadable, slightly coarse paste. Do not over-blend; you want some texture.
3. 3 Unroll the phyllo and cover it with a damp tea towel so it does not dry out while you work.
4. 4 Brush a 20 x 30 cm (8 x 12 inch) baking tin with melted butter. Lay 8 sheets of phyllo into the tin, brushing each sheet generously with butter and letting it overlap the edges of the tin.
5. 5 Spread the cheese filling evenly over the phyllo base.
6. 6 Fold the overhanging phyllo edges back over the filling, then layer the remaining sheets on top, brushing each with butter. Tuck the final edges in neatly.
7. 7 Score the top layers into squares or rectangles with a sharp knife, cutting almost but not quite through to the filling - this makes clean portions after baking.
8. 8 Bake for 35–40 minutes, until the pastry is deep golden brown and crisp, and the filling is set. Internal temperature of the filling should reach at least 75 °C (167 °F).
9. 9 Rest for 10 minutes before cutting along the scored lines and serving, warm or at room temperature.