Tiropita: An Authentic Greek Cheese Pie Recipe

This authentic tiropita recipe takes only 20 minutes to prepare and 50 to 60 minutes to bake. Easy to make, it doesn't require any cooking skills. Tiropira is the name of the Greek cheese pie. 

To make this tiropita you need feta, filo dough sheets, kefalotiri, milk, butter, eggs, parsley, and pepper. Make sure you do not add any salt to this recipe as feta and kefalotiri are already salty.  Kefalotiri is a hard, salty white cheese made from sheep milk or goat's milk in Greece. This is like kefalograviera which is also made from sheep or goat milk. In case you cannot find kefalotiri or kefalograviera for this tiropita recipe, you can replace it with Parmesan. 

Tiropita: An Authentic Greek Cheese Pie Recipe

Tiropita Recipe - Ingredients 

  • 500 g of feta cheese (finely chopped)
  • 500 g of filo dough
  • 250 g of kefalotiri, grated
  • 250 ml of milk
  • 250 g of butter, melted
  • 5 eggs, beaten
  • 1 tablespoon of parsley, finely chopped
  • Pepper 

Tiropita Recipe - How to Make

  1. Start this tiropita recipe by mixing the cheeses, milk, eggs, parsley, and pepper.
  2. Preheat oven to 180°C.
  3. Take a baking pan (ideally 33-by-23-centimeter) and coat it with some butter. 
  4. Lay a phyllo sheet on all four sides of the baking pan. 
  5. Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge. 
  6. Brush every piece of phyllo that you lay on the dish with butter. 
  7. Place five sheets in the center, brushing each phyllo dough with butter.  
  8. Spread the cheese mix uniformly over the filo dough. 
  9. Place the remaining filo dough over the filling, brushing each with butter, then fold over the overhanging sheets that you started with. 
  10. Cut any excess phyllo away with a sharp knife and use your pastry brush to tuck the phyllo around the edges of the dish. 
  11. Score the top with a sharp knife, marking the pieces you wish to cut later. Sprinkle with a little water. 
  12. Bake the tiropita in medium heat for 50-60 min, until the phyllo is golden brown. 
  13. Allow the tiropita to cool down a bit before serving.

This tiropita is mouthwatering either hot or cold. Enjoy.