Before you cook
Background Recipe story & origin
Tiropita (Greek cheese pie) is the savory counterpart to spanakopita, featuring phyllo pastry filled with feta and often other cheeses (ricotta, mizithra). The dish has Byzantine or Ottoman origins, spreading through Greek territories during centuries of empire. Traditional filling combines crumbled feta with eggs and sometimes milk or yogurt, creating a creamy mixture between buttered phyllo layers. Tiropita is baked until golden and flaky. Like spanakopita, it's cut into squares from large pans or formed into individual triangles. Tiropita is breakfast food, snack food, party food-sold at bakeries, brought to gatherings, eaten with Greek coffee. The dish represents Greek phyllo traditions and the central role of feta in the cuisine. Good tiropita balances salty, tangy feta with rich, buttery phyllo.
Before you start Equipment you'll need
- baking dish — Provides structure for baking phyllo pie until golden and crispy on top
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Make the filling
Mix feta, ricotta, eggs, nutmeg, pepper until combined.
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Build the layers
Layer half phyllo in buttered pan, brushing each sheet. Add filling. Top with remaining phyllo. Scor...
Prep Get set first
About 10 min of prep
- Prepare baking dish
This recipe takes about 45 minutes total.
Ingredients
Instructions
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-
Make the filling
Mix feta, ricotta, eggs, nutmeg, pepper until combined.
-
Build the layers
Layer half phyllo in buttered pan, brushing each sheet. Add filling. Top with remaining phyllo. Score. Bake at 350°F 40-45 minutes until golden.