Tiropita: The Greek Cheese Pie You’ll Want Every Day

Let’s be honest: the Greeks know how to do food. From souvlaki to baklava, they’ve pretty much nailed the art of eating well. And then there’s tiropita—a flaky, cheesy, golden slice of heaven that’s as satisfying as it is versatile. Whether you’re enjoying it as a snack, a breakfast treat, or the star of your dinner table, tiropita is proof that cheese and pastry are the ultimate power couple.

What is Tiropita?

Tiropita, quite literally “cheese pie” in Greek, is a dish that’s been around for centuries, and for good reason. It’s a simple yet glorious combination of buttery, flaky filo pastry and a creamy, savoury cheese filling. This isn’t your standard pie—it’s light, airy, and practically melts in your mouth. In Greece, you’ll find tiropita in bakeries, on breakfast tables, and even served as finger food at celebrations. It’s comfort food with a touch of elegance, and honestly, who doesn’t need more of that in their life?

The Magic of Filo Pastry

The pastry is what makes tiropita truly special. Filo, or phyllo, pastry is famously delicate, consisting of paper-thin sheets that bake up into a crisp, golden perfection. Yes, it can be a little fiddly to work with, but the payoff is so worth it. The secret is keeping the filo sheets covered with a damp towel while you work to prevent them from drying out, and brushing each layer generously with melted butter or olive oil to achieve that signature crunch.

If you’re feeling ambitious, you could make your own filo pastry. But honestly, the store-bought kind works beautifully and saves you hours of effort. Either way, the goal is a pastry that’s crisp, buttery, and just strong enough to cradle the luscious cheese filling.

The Cheese Filling: A Creamy Dream

Let’s talk cheese. Tiropita’s filling is all about achieving the perfect balance of creamy and tangy. Feta is the star ingredient here, with its bold, salty flavour that holds its own against the richness of the pastry. It’s often combined with other cheeses, like ricotta, cream cheese, or even a bit of grated parmesan, to create a texture that’s both smooth and slightly crumbly.

The filling is seasoned with a touch of nutmeg or black pepper for warmth, and sometimes a sprinkle of fresh dill or parsley for brightness. The result is a cheese mixture that’s rich without being heavy, tangy without being overpowering, and utterly irresistible when encased in those golden layers of filo.

Folding vs. Layering

Tiropita comes in many shapes and sizes. The most common is the triangular hand pie, where sheets of filo are cut into strips, filled with the cheese mixture, and folded into neat little parcels. These are perfect for parties or picnics, as they’re easy to grab and go.

If you’re serving a crowd, a layered version might be more your speed. Here, the cheese filling is spread between layers of filo in a baking dish, creating a kind of cheesy, flaky casserole that’s perfect for slicing and sharing. Both methods yield the same delicious result, so it’s really just a matter of preference (and how much time you’re willing to spend folding).

Tiropita: The Perfect Bake

Baking tiropita is all about achieving that golden, crispy perfection. Start with a hot oven—around 180°C (160°C fan)—to ensure the pastry puffs up and browns evenly. If you’ve brushed your filo generously with butter or oil, the top should come out beautifully golden, with edges that crackle at the slightest touch.

Keep an eye on it as it bakes, because filo can go from golden to burnt faster than you can say “opa!” Once it’s ready, let it cool slightly before cutting into it—if you can wait. The filling will set a bit as it cools, making it easier to slice while still keeping that gooey, cheesy goodness intact.

Serving Suggestions

Tiropita is a dish that doesn’t need much accompaniment, but there are plenty of ways to make it shine even brighter. Serve it warm with a simple green salad for a light lunch, or pair it with a bowl of Greek yoghurt and a drizzle of honey for a sweet-savory breakfast twist. For a more substantial meal, add a side of roasted vegetables or a tangy tomato salad. And don’t forget the wine—a crisp white or a chilled rosé is the perfect match for this flaky, cheesy delight.

The Recipe: Tiropita Perfection

For the filling:

• 200g feta cheese, crumbled
• 100g ricotta or cream cheese
• 50g grated parmesan (optional)
• 2 large eggs
• A pinch of nutmeg
• Black pepper, to taste
• 1 tbsp fresh dill or parsley, chopped (optional)

For the pastry:

• 250g filo pastry
• 100g unsalted butter, melted (or olive oil)

Preheat your oven to 180°C (160°C fan). In a bowl, mix together the feta, ricotta, parmesan (if using), eggs, nutmeg, pepper, and herbs until smooth but slightly chunky.

If making triangles, cut the filo pastry into strips about 10cm wide. Place a spoonful of the cheese mixture at one end of each strip, then fold the filo over the filling to form a triangle. Continue folding, keeping the triangular shape, until the strip is fully wrapped. Brush the outside with melted butter and place on a baking tray.

For a layered version, butter a baking dish and lay down a sheet of filo, brushing it with butter. Repeat with half the filo sheets, then spread the cheese filling evenly over the top. Continue layering the remaining filo sheets on top, brushing each with butter, and tuck the edges neatly into the dish.

Bake for 25-30 minutes, or until the pastry is golden and crisp. Let it cool slightly before serving, then slice and enjoy. Tiropita is cheesy, flaky perfection in every bite—a dish you’ll come back to again and again.