The best version of this delicious & popular Greek pie!
Watch the Video:
You’ll love this easy-to-make Greek cheese pie with homemade phyllo dough known as Tiropita Horiatiki. It’s so rustic and delicious. The homemade dough is the same one I use for homemade spanakopita, and I like it so much better than store-bought phyllo. It’s a traditional recipe, but I add my spin with Muenster cheese for an even cheesier, stringy cheese filling. You need minimal ingredients, but the result is a crispy, hearty cheese pie main dish or side.
Why your family will ask for it often
- Super crispy hearty Phyllo
- Creamy ricotta
- Stringy chewy muenster
- Briny Feta
- Fresh herbs
- The perfect homemade Greek cheese pie for a main dish or side!
Greek Cheese Pie ingredients
- All-purpose flour
- Lukewarm water
- White vinegar –white is best, but use red if you don’t have it
- Olive oil –try the one in our shop made from my family’s olive groves in Greece!
Tiropita Horiatiki Filling
- Feta cheese –really good quality sheep’s milk –Dodoni is my favorite
- Ricotta cheese –Myzithra or cream cheese with heavy cream
- Muenster cheese –Gruyere or Gouda cheese
- Olive oil –light flavored or extra virgin if you’d like the added flavor
- Finely chopped mint –dried mint, dill, parsley, and/or basil
- Black pepper
I’ve made this cheese pie in several different pans, and it’s always delicious. In my video, I use a 9×13-inch (33 by 23 cm) baking dish, but try making it in a 13-inch (33 cm) round or 10-inch (25 cm) round deep pie pan. The round pans make the pie feel a little fancier!
How to make Tiropita Horiatiki: Greek Cheese Pie with Homemade Phyllo
Make the Phyllo Pastry
- Combine all of the phyllo ingredients in the bowl of a tabletop mixer fitted with the dough hook attachment.
- Knead on medium speed until the dough comes together and is smooth and elastic –about 5 minutes. If the dough is dry, add 2-3 tablespoons of water and knead until it comes together.
- Divide the dough into eight portions and roll each piece into a ball.
- Lightly oil the bowl and place the balls inside.
- Then, lightly oil the dough and cover the bowl with plastic wrap.
- Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.
- Combine the ricotta, mint, and pepper in a large mixing bowl.
- Crumble the feta and stir into the mixture.
- Taste and season with salt if needed.
- Beat the eggs and add them to the filling with the olive oil.
- Mix everything together until incorporated.
Assemble the Pie:
- Preheat the oven to 375 °F, 190 °C.
- Lightly flour your work surface and roll out each piece of dough into a 12-14-inch (35 cm) circle.
- Line the bottom of a 9 x 13-inch (33 by 23 cm) pan with four overlapping phyllo sheets (see video) and brush each layer with olive oil or butter. Let about 1/3 of each sheet hang outside of the pan.
- Then, add all the cheese filling to the pan and top the cheese mixture with muenster cheese.
- Fold the phyllo hanging outside the pan over the muenster cheese.
- Brush the top with oil.
- Then, layer the remaining four pieces of phyllo on top, brushing each layer with oil.
- Score the pie into 12 pieces.
- Bake on the center rack of the preheated oven for 40 minutes.
- Raise the temperature to 400 °F, 200 °C, and bake for an additional 20-25 minutes or until golden brown.
- Allow the pie to rest at room temperature for at least 30 minutes before serving.
Making phyllo dough without a stand mixer
If you don’t have a stand mixer or don’t want to pull yours out, make the dough without it. Mix all of the ingredients together in a large bowl and knead them until soft and elastic dough is formed. It’s super easy!
It’s great to have tiropita waiting in the freezer for a busy night. After you assemble the pie, wrap it tightly with plastic wrap, cover it with foil, and store it in the freezer for up to 3 months. When you see a busy night coming, thaw it overnight in the refrigerator, remove the foil and plastic, and bake until golden and crisp.
This cheese pie is rustic enough to serve as the main course. I like to serve it with tzatziki sauce and a fresh salad. A Greek salad or my Roasted Red Pepper and Feta Salad would go perfectly. If you prefer a warm side dish, try roasted briam vegetables, artichoke and pea stew, or roasted brussel sprouts and shallots with petimezi. No matter what you serve it with, this Tiropita Horiatiki will be the star. Kali Orexi!
More Greek Savory Pies:
- Tiropita: Greek Feta & Phyllo Pie
- Crinkle Spanakopita
- Eggplant Phyllo Spirals
- Spinach Pie Horiatiki
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For the Phyllo:
- 3 and 1/2 cups (500g) all-purpose flour
- 1 teaspoon salt
- 1 cup (250 ml) lukewarm water
- 1 teaspoon white vinegar
- 2 tablespoons olive oil
For the Filling:
- 1 and 1/2 pounds feta cheese
- 1 pound ricotta cheese
- 6-8 slices Muenster cheese, Gruyere, or Gouda cheese
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons finely chopped mint
- 1/4 teaspoon black pepper
Make the Phyllo Pastry:
Combine all of the phyllo ingredients in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minute on medium speed. If the dough is dry, add 2-3 tablespoons water and knead until it comes together.
Divide the dough into 8 portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.
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.
Assemble the Pie: Preheat the oven to 375 °F, 190 °C.
Lightly flour your work surface and roll out each piece of dough to about a 12-14-inch (35 cm) circle.
Line the bottom of a 9 by 13-inch (33 by 23 cm) pan with 4 phyllo sheets (see video). Let about 1/3 of each sheet hang outside of the pan. Brush each layer with olive oil or butter.
Add all of the cheese filling to the pan and fold the phyllo that is hanging outside of the pan over the filling. Brush it with oil.
Layer the remaining 4 pieces of phyllo on top and brush each layer with oil.
Score the pie into 12 pieces.
Bake on the center rack of the preheated oven for 40 minutes. Raise the temperature to 400 °F, 200 °C. and bake for an additional 20-25 minutes or until golden brown.
Allow the pie to rest at room temperature for at least 30 minutes before serving.
Serve with tzatziki sauce. Kali Orexi!
The dough can be made without a stand mixer. Mix all of the ingredients together in a large bowl and knead them until a soft and elastic dough is formed.
13-inch (33 cm) round
9 by 13-inch (33 by 23 cm)
10-inch (25 cm) round deep pie pan
Freezer Instructions: Assemble the pie, wrap tightly with plastic and then with foil and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, remove the plastic and bake until golden and crisp.
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