This classic greek pie is filled with feta and other cheeses then wrapped in buttery phyllo and baked to a crisp perfection. Tiropita is sold throughout Greece in coffee shops and bakeries. It pairs well with a hot cup of coffee but you can also serve it as a main course with a nice salad. Delicious!
Phyllo is usually sold in the freezer section of the market. It is important to thaw it out overnight in the refrigerator and then set it at room temperature (in its packaging) for an hour or two. It will be very easy to work with if you follow these steps.
I prefer a thinner phyllo for this pie such as a #4. However, some bakeries in Greece use country phyllo and even puff pastry. Let me know which one you prefer in the comments section, below.
Use the best quality cheese that you can find. Always buy feta block instead of the crumbles, full fat ricotta instead of low-fat. It makes a huge difference in taste and texture.
The Muenster cheese slices are my innovation. Leave them out if you’d prefer a more traditional tiropita. I love the melted cheesy texture of the Muenster cheese. You can also use Gouda or Gruyere instead if you’d like.
Scrunching the phyllo to create this ruffled top look is so easy. It also bakes up crisp and delicious. Just take each phyllo sheet and gather the two sides together to form an accordion and then place it on the top of the pie. Drizzle with butter and bake!! Beautiful and so tasty!
Make Ahead Instructions:
This pie can be assembled and then wrapped in plastic then frozen for up to 3 months. So, make a double batch!!
To bake the pie, thaw it out overnight in the refrigerator and then follow the recipe’s instructions.
The tiropita can also be baked frozen: Remove the plastic wrap and loosely cover the tray with aluminum foil. Bake it at 375 °F covered for 45 minutes. Remove the foil and bake until golden.
More Greek Pites/Pies:
- Greek Spinach Pie: Spanakopita
- Kolokythopita: Zucchini & Feta Pie
- Leek Pie
- Pastourmadopita: Greek Phyllo Pie with Pasturma & Cheese
Watch the Video
- 1-1 and 1/2 pounds of feta cheese
- 1 pound ricotta cheese
- 6-8 slices Muenster cheese, Gruyere, or Gouda (optional)
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons finely chopped mint
- 1/4 teaspoon ground black pepper
- 1 pound (#4) phyllo, thawed and at room temperature
- 8 oz butter, melted
Preheat the oven to 375 °F, 190 °C.
Combine the ricotta, mint, and pepper in a large mixing bowl. Crumble the feta and add to the mixture. Mix to combine. Taste and season with salt if needed.
Beat the eggs and add them with the olive oil. Mix together until incorporated.
Grease a 9 by 13-inch (25 by 35cm) baking dish with butter.
Lay one sheet of phyllo on the bottom of the pan and drizzle with melted butter.
Place the second sheet of phyllo half inside the pan and the other half hanging outside beginning with the left side of the pan. Drissle the top with butter and continue lining the pan with phyllo until you go all around the pan. (See Video)
Spread the cheese mixture in the center of the pan. Place the cheese slices over the cheese filling. This is optional.
Fold the phyllo that is hanging outside of the pan over the filling and drizzle it with butter.
Take one sheet of phyllo at a time and scrunch it together to form an accordion and place them on top of the pie.
Brush the top and sides of the pie with the remaining melted butter.
Bake the pie on the center rack of the preheated oven for 45 minutes or until golden.
Allow the tiropita to sit at room temperature for 15 minutes before serving.
Enjoy! Kali Orexi.
Freezer Instructions: Wrap the unbaked tiropita pie with plastic wrap and store in the freezer up to 3 months. Either thaw it overnight in the refrigerator or bake it frozen. To bake it frozen remove the plastic and cover the pie loosely with foil. Bake at 375 °F for 40 minutes. Uncover and bake until golden.
The leftover pie can also be frozen and then warmed through in the oven until crisp when ready to eat.
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