Greek Tiropita (Cheese Pie) Recipe

Introduction

Greek Tiropita is a deliciously flaky and cheesy pastry that combines multiple Mediterranean cheeses with crisp filo dough. This traditional dish is perfect for breakfast, a snack, or a savory appetizer that everyone will love.

Ingredients

• 400 g Anthotyro or Ricotta (14.1 oz)
• 200 g Feta cheese (7 oz)
• 200 g Kefalotyri or Parmesan (7 oz)
• 200 g Kaseri or mozzarella cheese (7 oz)
• 1 whole nutmeg, freshly grated
• 500 ml Milk
• 3 Eggs
• 1 tsp Salt
• Black pepper, to taste
• 11 sheets Filo dough
• Olive oil, for brushing and greasing

Instructions

1. Step 1: Preheat the oven to 175°C (350°F). Lightly grease a 26 x 36 cm (10.2 x 14.1 in) baking dish with olive oil.
2. Step 2: In a large bowl, combine all the cheeses thoroughly.
3. Step 3: Lay one sheet of filo dough in the prepared dish, letting the edges hang over the sides. Brush lightly with olive oil. Repeat this with three more sheets to create a stack of 4 filo sheets.
4. Step 4: Spoon one-quarter of the cheese mixture evenly over the filo stack. Grate some fresh nutmeg over the cheese and sprinkle with black pepper.
5. Step 5: Cover the cheese mixture with one sheet of filo dough. Repeat the layering of cheese mixture, nutmeg, and pepper, then top with filo dough until all cheese is used.
6. Step 6: Finally, place one sheet of filo on top and brush lightly with olive oil. Add three more sheets brushed with olive oil to complete a stack of 4 filo sheets.
7. Step 7: Fold the overhanging filo edges inward to form a neat, enclosed package.
8. Step 8: Using a sharp knife, score the tiropita into squares without cutting all the way through.
9. Step 9: In a bowl, beat the eggs with the milk and salt until well combined.
10. Step 10: Pour the egg mixture evenly over the tiropita.
11. Step 11: Cover the baking dish with plastic wrap and place it in the refrigerator for several hours or overnight to allow the pastry to absorb moisture without becoming soggy.
12. Step 12: Bake the tiropita in the preheated oven for 30-35 minutes or until golden brown and crispy.
13. Step 13: Remove from the oven and let cool slightly before serving to let the cheese filling set.

Tips & Variations

• Use freshly grated nutmeg for the best flavor and aroma.
• Substitute any of the cheeses with your preferred soft or hard cheeses to customize the taste.
• Brush each filo sheet lightly with olive oil to achieve a perfectly crisp crust.
• For easier slicing, score the tiropita before baking to prevent the filo from cracking unevenly.

Storage

Store leftover tiropita in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 175°C (350°F) for 10-15 minutes to restore its crispiness. Tiropita can also be frozen before baking; thaw overnight in the refrigerator before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought filo dough?

Yes, store-bought filo dough works perfectly for tiropita. Just make sure to keep it covered with a damp cloth while working to prevent it from drying out.

Is it necessary to chill the tiropita before baking?

Chilling the tiropita allows the filo to absorb the egg and milk mixture, resulting in a moist filling without a soggy crust. While not absolutely necessary, it greatly improves texture and flavor.

Greek Tiropita (Cheese Pie) Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

Greek Tiropita is a traditional savory Greek pastry made with layers of delicate filo dough filled with a rich cheese mixture incorporating anthotyro, feta, kefalotyri, and kaseri cheeses. This delicious pie is infused with freshly grated nutmeg and black pepper, baked until golden and crisp, making it a perfect appetizer or snack.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes (including chilling time)
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Cheese Mixture

• 400 g Anthotyro or Ricotta (14.1 oz)
• 200 g Feta cheese (7 oz)
• 200 g Kefalotyri or Parmesan (7 oz)
• 200 g Kaseri or Mozzarella cheese (7 oz)
• 1 whole nutmeg, freshly grated
• 1 tsp Salt
• Black pepper, to taste

Other Ingredients

• 11 sheets Filo dough
• 500 ml Milk (about 2 cups)
• 3 Eggs
• Olive oil, for brushing

Instructions

1. Preheat the 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 the cheese: In a large bowl, combine the anthotyro or ricotta, feta, kefalotyri or parmesan, and kaseri or mozzarella cheeses. Mix thoroughly to create a uniform cheese filling.
3. Layer filo dough: Place one sheet of filo dough in the prepared baking dish, allowing the edges to hang over the sides. Lightly brush the sheet with olive oil. Repeat this process to stack a total of 4 filo sheets.
4. Add cheese filling: Spoon a quarter of the cheese mixture evenly over the filo stack. Grate some freshly grated nutmeg over the cheese and sprinkle with black pepper for flavor.
5. Repeat layers: Add another filo dough sheet over the cheese and repeat by layering cheese mixture, nutmeg, and pepper until all the cheese filling is used, alternating with filo sheets between layers.
6. Top filo layer: Finish by layering 4 sheets of filo dough on top, lightly brushing each sheet with olive oil as before.
7. Fold edges: Fold the filo dough edges hanging over the sides inward to create a neat, enclosed package.
8. Score the tiropita: Using a knife, cut or score the assembled tiropita into squares to make serving easier after baking.
9. Prepare egg wash: In a bowl, beat together the eggs, milk, and salt until combined.
10. Pour egg wash: Pour the egg mixture evenly over the scored tiropita, allowing it to soak through the filo and cheese layers.
11. Chill: Cover with plastic wrap and refrigerate the tiropita for a few hours or preferably overnight. This resting period ensures a moist but not soggy texture.
12. Bake: Bake the tiropita in the preheated oven for 30-35 minutes, or until the filo is golden brown and crisp.
13. Cool and serve: Remove from oven and allow to cool slightly to let the cheese filling set, then serve warm or at room temperature.

Notes

• Freshly grated nutmeg greatly enhances the flavor compared to pre-ground nutmeg.
• Ensure each filo sheet is brushed with olive oil for a crisp and flavorful crust.
• Chilling the assembled tiropita before baking helps the custard soak and sets the filling nicely.
• You can substitute anthotyro with ricotta if anthotyro is unavailable.
• Score the pastry before baking to make it easier to cut and serve once baked.

Keywords: Greek tiropita, tiropita recipe, Greek cheese pie, filo pastry, savory Greek pie