Print

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.

Ingredients

Scale

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

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