Tiropita (Greek Cheese Pie) Recipe

Introduction

Tiropita, or Greek cheese pie, is a deliciously flaky pastry filled with a creamy mix of feta and ricotta cheeses. This savory pie is perfect for a snack, appetizer, or light meal, and its golden layers of filo make it irresistibly crisp.

Ingredients

• 200 g feta cheese
• 250 g ricotta cheese
• 3 eggs
• Salt and pepper
• 16 sheets of filo pastry
• 2 tbsp butter (melted and combined with olive oil in a bowl)
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• Honey (for drizzling)

Instructions

1. Step 1: In a large bowl, combine the feta, ricotta, and eggs. Mash until mostly smooth, leaving small lumps of feta. Season with a pinch of salt and a generous grind of black pepper. Stir well and set aside.
2. Step 2: Preheat the oven to 180°C fan (390°F) or follow the temperature instructions on your filo pastry package. Prepare a deep baking tray (2-3 inches) by brushing the base and sides with the melted butter and olive oil mixture.
3. Step 3: Lay one filo sheet on each side of the tray, positioning half the sheet inside the tray and the other half folded over the edges, creating flaps. Brush the filo with the butter and oil mixture.
4. Step 4: Place a filo sheet on the tray base and brush with the butter and oil mixture. Repeat this layering step six times, always brushing each sheet.
5. Step 5: Pour the cheese filling into the center of the filo-lined tray. Gently tap the tray on the counter to level the filling. Fold the filo flaps over the filling and brush them with the butter and oil mixture.
6. Step 6: Top the pie with six more layers of filo, brushing each sheet with the butter and oil mixture.
7. Step 7: Brush the final layer with the butter and oil mixture and sprinkle the sesame seeds over the top.
8. Step 8: Bake in the preheated oven for 30 minutes or until the filo is golden and crisp.
9. Step 9: Remove from the oven and slice the pie into six pieces. Serve warm, drizzled with honey for a perfect balance of sweet and savory.

Tips & Variations

• Use fresh filo sheets for the best crispiness, and keep them covered with a damp cloth while working to prevent drying out.
• For a herbier flavor, add chopped fresh dill or parsley to the cheese filling.
• Try substituting some of the ricotta with cottage cheese for a slightly different texture.
• Serve with a side of Greek salad or tzatziki to complement the pie.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slices in a preheated oven at 180°C (350°F) for 10-15 minutes to restore the crispness. Avoid microwaving, as it can make the filo soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tiropita ahead of time?

Yes, you can assemble the pie and keep it covered in the refrigerator for a few hours before baking. For longer storage, freeze the unbaked pie and bake it straight from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have ricotta cheese?

Cream cheese or cottage cheese are good substitutes. If using cottage cheese, consider blending it for a smoother texture similar to ricotta.

Tiropita (Greek Cheese Pie) Recipe

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Tiropita is a traditional Greek cheese pie made with layers of delicate filo pastry filled with a creamy blend of feta and ricotta cheeses. This savory pie is baked until golden and crispy, then served with a drizzle of honey for the perfect balance of savory and sweet flavors. It makes a delightful appetizer, snack, or light meal.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 200 g feta cheese
• 250 g ricotta cheese
• 3 eggs
• Salt and pepper, to taste

Pastry and Topping

• 16 sheets of filo pastry
• 2 tbsp butter, melted
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• Honey, for drizzling

Instructions

1. Prepare the Cheese Filling: In a large bowl, combine the feta cheese, ricotta cheese, and eggs. Mash and mix until nearly smooth, leaving small lumps from the feta for texture. Season with a pinch of salt and a generous grind of black pepper. Set the mixture aside.
2. Prepare the Baking Tray and Filo Base Layers: Preheat the oven to 180°C fan (390°F). Take a 2-3 inch deep baking tray and brush its base and sides thoroughly with the melted butter and olive oil mixture. Lay a filo sheet on each side of the tray so that half the sheet is inside the tray and the other half hangs outside, creating flaps. Next, brush a filo sheet with the butter-oil mixture and place it to cover the base of the tray. Repeat brushing and layering six times to create a sturdy base of filo.
3. Add the Filling and Fold Filo Flaps: Pour the cheese filling into the center of the filo base. Gently tap the baking tray on the counter to flatten the filling evenly. Fold the filo sheets that were hanging outside the tray (the flaps) inward over the cheese filling to enclose it. Brush the folded-in filo with the butter and oil mixture.
4. Top with Remaining Filo Layers: Brush a filo sheet with the butter-oil mixture and place it over the folded filling. Repeat brushing and layering six more times on top, ensuring each filo sheet is well coated with the butter-oil mix, to create the top layers.
5. Final Touches and Baking: Brush the final top layer generously with the butter and oil mixture and sprinkle sesame seeds evenly over the surface. Bake the pie in the preheated oven for 30 minutes or until the filo turns golden brown and crispy.
6. Serve: Remove from the oven and let cool slightly. Slice the tiropita into six pieces and serve with a drizzle of honey for a wonderful contrast of flavors.

Notes

• Use fresh filo pastry and keep it covered with a damp towel while working to prevent it from drying out.
• The combination of feta and ricotta creates a creamy yet tangy filling; feel free to adjust the cheeses based on your preference.
• Brush each filo layer generously with the butter and olive oil mixture to ensure crispiness and golden color.
• Drizzling honey over the final pie adds a traditional Greek sweet touch that balances the salty cheese.
• Serve tiropita warm or at room temperature for the best texture and flavor.

Keywords: Greek cheese pie, tiropita, filo pastry, feta cheese pie, ricotta cheese, savory pie, Greek appetizer, baked cheese pie