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Tiropita (Greek Cheese Pie) Recipe

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★★★★★

4.7 from 796 reviews

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.

Ingredients

Scale

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

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