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Greek Tiropita (Cheese Pie) Recipe

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★★★★★

4.6 from 63 reviews

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/greek-tiropita-cheese-pie-recipe/