Greek Tiropita (Cheese Pie) Recipe

Introduction

Greek Tiropita is a savory cheese pie featuring layers of crisp filo dough and a rich, flavorful cheese filling. This traditional recipe combines various cheeses with nutmeg and black pepper for a delightful taste experience. Perfect for a snack or a light meal, tiropita is irresistibly crispy and creamy.

Ingredients

• 400 g Anthotyro or Ricotta (14.1 oz)
• 200 g Feta cheese (7 oz)
• 200 g Kefalotyri or Parmesan (7 oz)
• 200 g Kaseri or mozzarella cheese (7 oz)
• 1 whole nutmeg, freshly grated
• 500 ml Milk
• 3 Eggs
• 1 tsp Salt
• Black pepper, to taste
• 11 sheets Filo dough
• Olive oil, for greasing and brushing

Instructions

1. Step 1: Preheat the oven to 175°C (350°F) and lightly grease a 26 x 36 cm (10.2 x 14.1 in) baking dish with olive oil.
2. Step 2: In a large bowl, combine all the cheeses thoroughly.
3. Step 3: Lay one sheet of filo dough in the prepared baking dish, letting the edges hang over the sides. Brush lightly with olive oil. Repeat with three more sheets, brushing each layer.
4. Step 4: Spoon one-quarter of the cheese mixture evenly over the filo stack. Grate some fresh nutmeg over the cheese and add black pepper to taste.
5. Step 5: Cover with one sheet of filo dough, then repeat layering the remaining cheese mixture, grated nutmeg, and pepper, alternating with filo sheets until all the filling is used.
6. Step 6: Finish with a stack of four filo sheets on top, brushing each with olive oil.
7. Step 7: Fold the overhanging filo edges inward to create a neat, enclosed package.
8. Step 8: Using a sharp knife, cut or score the tiropita into squares, but do not separate the pieces.
9. Step 9: In a small bowl, beat the eggs with milk and salt until combined.
10. Step 10: Pour the egg mixture evenly over the prepared tiropita.
11. Step 11: Cover with plastic wrap and place in the refrigerator for a few hours or preferably overnight to allow the pastry to absorb moisture without becoming soggy.
12. Step 12: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp.
13. Step 13: Remove from the oven and let cool before serving to allow the cheese filling to set.

Tips & Variations

• Use freshly grated nutmeg for the best flavor—pre-ground nutmeg doesn’t have the same aromatic quality.
• Swap some cheeses based on availability, like using mozzarella for a milder taste or Parmesan for a sharper bite.
• Brush the filo sheets lightly but evenly with olive oil to ensure crispiness without greasiness.
• For a quicker version, you can bake tiropita immediately after assembling, but chilling improves texture and flavor blending.

Storage

Store leftover tiropita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) for about 10-15 minutes to restore crispiness. Freezing is not recommended as it may affect the filo’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese instead of block cheese?

Yes, pre-shredded cheese can be used for convenience, but freshly grated cheese usually melts better and provides a superior texture.

Is it necessary to refrigerate the tiropita before baking?

Refrigerating the tiropita before baking helps the cheese filling meld with the filo and prevents sogginess, resulting in a moister and more flavorful pie. However, you can bake it immediately if short on time.

Greek Tiropita (Cheese Pie) Recipe

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Greek Tiropita is a traditional savory Greek pie made with layers of crisp filo dough filled with a rich and creamy cheese mixture featuring anthotyro or ricotta, feta, kefalotyri or parmesan, and kaseri or mozzarella cheeses. This dish is lightly seasoned with fresh nutmeg, black pepper, and enriched with eggs and milk to create a moist, flavorful filling baked to golden perfection. Perfect as a snack, appetizer, or light meal, tiropita showcases authentic Greek flavors and flaky textures.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours (including chilling time, preferably overnight)
• Yield: 8 servings 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 400 g Anthotyro or Ricotta (14.1 oz)
• 200 g Feta cheese (7 oz)
• 200 g Kefalotyri or Parmesan cheese (7 oz)
• 200 g Kaseri or Mozzarella cheese (7 oz)
• 1 whole nutmeg, freshly grated

Other Ingredients

• 500 ml Milk
• 3 Eggs
• 1 tsp Salt
• Black pepper, to taste
• 11 sheets Filo dough
• Olive oil, for greasing and brushing

Instructions

1. Preheat oven: Preheat your oven to 175°C (350°F) and lightly grease a 26 x 36 cm (10.2 x 14.1 in) baking dish with olive oil to prevent sticking.
2. Mix cheeses: In a large bowl, thoroughly combine all the cheeses—anthotyro or ricotta, feta, kefalotyri or parmesan, and kaseri or mozzarella—to create a well-blended cheese mixture.
3. Layer filo dough: Lay a sheet of filo dough in the prepared baking dish, allowing the edges to hang over the sides. Lightly brush the filo sheet with olive oil, then place another sheet on top and repeat this process until you have a stack of 4 filo sheets.
4. Add cheese filling: Spoon one quarter of the cheese mixture evenly over the filo stack. Grate some fresh nutmeg over the cheese and add black pepper to taste for seasoning.
5. Repeat layers: Place one sheet of filo dough over the cheese layer, then add another quarter of the cheese mixture, nutmeg, and pepper. Repeat the layering process until all cheese mixture and filo sheets are used, finishing with a top stack of 4 filo sheets, brushing each with olive oil.
6. Fold edges: Carefully fold the overhanging edges of the filo dough inward to enclose the filling neatly, creating a tidy package.
7. Score pie: Using a knife, cut or score the tiropita into squares to make serving easier after baking.
8. Prepare egg wash: In a separate bowl, beat the eggs with milk and 1 teaspoon of salt until well combined, creating a custard-like wash.
9. Pour egg mixture: Pour the milk and egg mixture evenly over the prepared tiropita to moisten the filling and enrich the flavors.
10. Chill: Cover the dish with plastic wrap and refrigerate for several hours, preferably overnight, to allow the pie to absorb the custard without becoming soggy.
11. Bake: Bake in the preheated oven for 30–35 minutes, or until the tiropita is golden brown and the filo is crisp.
12. Cool and serve: Remove from oven and let the tiropita cool slightly to allow the cheese filling to set before cutting through the scored lines and serving.

Notes

• Freshly grated nutmeg greatly enhances the flavor of the cheese filling.
• Be gentle when working with filo dough to prevent it from tearing.
• Chilling the pie before baking helps maintain a moist but not soggy texture.
• You can substitute cheeses depending on availability, but try to keep a balance of creamy and hard cheeses for best texture.
• Brush filo sheets lightly with olive oil to achieve a crisp, golden crust.

Keywords: Greek Tiropita, Cheese Pie, Filo Dough, Greek Pastry, Savory Pie, Traditional Greek Recipe