Greek Tiropita (Cheese Pie) Recipe

Introduction

Greek tiropita is a delicious and savory cheese pie, featuring layers of crisp filo pastry filled with a rich blend of cheeses. This traditional dish is perfect as a snack, appetizer, or light meal that brings authentic Mediterranean flavors to your table.

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 greasing and brushing

Instructions

1. Step 1: Preheat the 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.
2. Step 2: In a large bowl, combine Anthotyro (or ricotta), feta, Kefalotyri (or Parmesan), and Kaseri (or mozzarella). Mix thoroughly to blend the cheeses evenly.
3. Step 3: Lay one sheet of filo dough in the prepared baking dish, allowing edges to hang over the sides. Lightly brush with olive oil. Repeat this process to create a stack of four filo sheets.
4. Step 4: Spoon one-quarter of the cheese mixture evenly over the filo stack. Grate some fresh nutmeg over the cheese, then season with black pepper.
5. Step 5: Cover the cheese with one sheet of filo dough. Repeat the layering process with the remaining cheese mixture and filo dough: cheese mixture, nutmeg, pepper, then filo sheet.
6. Step 6: Place the final layer of filo on top. Brush lightly with olive oil and stack until there are four filo sheets on top.
7. Step 7: Fold the overhanging edges of the filo dough inward to neatly enclose the filling.
8. Step 8: Use a sharp knife to cut or score the tiropita into squares without separating the slices.
9. Step 9: In a separate bowl, beat the eggs with milk and salt until combined.
10. Step 10: Pour the egg mixture evenly over the tiropita, allowing it to soak through the layers.
11. Step 11: Cover the dish with plastic wrap and refrigerate for a few hours, preferably overnight. This helps the tiropita stay moist but not soggy.
12. Step 12: Bake in the preheated oven for 30–35 minutes, or until the tiropita is golden brown and crispy on top.
13. Step 13: Remove from the oven and let cool before serving to allow the cheese filling to set.

Tips & Variations

• For a richer flavor, use a mix of sheep’s and cow’s milk cheeses if available.
• Brush each filo sheet with olive oil or melted butter for extra crispiness.
• Freshly grated nutmeg is key—avoid pre-ground for the best aroma.
• Try adding chopped fresh herbs like dill or parsley for a fresh twist.

Storage

Store leftover tiropita covered in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) to restore its crispness. This pie can also be frozen before baking; thaw fully in the refrigerator before baking as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses if I don’t have the exact types listed?

Yes, you can substitute with similar semi-hard cheeses like Asiago or a mild cheddar for Kefalotyri and use ricotta if Anthotyro is unavailable. Just aim for a balanced blend of creamy and salty cheeses.

Is it necessary to refrigerate the tiropita before baking?

Refrigerating allows the filo to absorb the egg and milk mixture evenly, ensuring a moist filling without sogginess. While you can bake immediately, chilling improves texture and flavor.

Greek Tiropita (Cheese Pie) Recipe

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Greek Tiropita is a traditional Greek cheese pie made with layers of flaky filo dough filled with a rich mixture of creamy cheeses, seasoned with nutmeg and black pepper. Baked to a golden crisp, this savory pie is perfect as an appetizer or main dish, offering a delightful blend of textures and authentic Mediterranean flavors.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Cheese Mixture

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

Other Ingredients

• 500 ml milk
• 3 eggs
• 11 sheets filo dough
• Olive oil, for greasing and brushing

Instructions

1. Preheat 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. Prepare cheese mixture: In a large bowl, combine Anthotyro or ricotta, feta, kefalotyri or parmesan, and kaseri or mozzarella cheeses. Mix thoroughly until well combined.
3. Layer filo dough: Lay one sheet of filo dough in the prepared baking dish, allowing edges to hang over the sides. Brush lightly with olive oil. Repeat with three more sheets, creating a stack of four layers.
4. Add cheese and seasoning: Spoon one-quarter of the cheese mixture evenly over the filo stack. Grate fresh nutmeg over the cheese and season with black pepper.
5. Repeat layering: Add one sheet of filo dough over the cheese mixture, then repeat the layering process with the remaining cheese mixture, grated nutmeg, and pepper, alternating with layers of filo dough each time.
6. Top filo layers: Finish with a final stack of four filo sheets on top, brushing each sheet lightly with olive oil for crispiness.
7. Fold edges: Fold the overhanging filo dough edges inward to neatly enclose the filling, shaping the pie.
8. Score the pie: Using a knife, cut or score the tiropita into squares to make slicing easier after baking.
9. Prepare egg mixture: In a separate bowl, beat the eggs with milk and a pinch of salt until fully combined.
10. Pour egg mixture: Pour the egg and milk mixture evenly over the cut tiropita, allowing it to soak into the layers.
11. Chill: Cover the dish with plastic wrap and refrigerate for several hours or preferably overnight. This step ensures the pie becomes moist but not soggy.
12. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the tiropita is golden brown and crispy on top.
13. Cool and serve: Remove from the oven and let the tiropita cool slightly to allow the cheese filling to set, then serve warm.

Notes

• Freshly grated nutmeg enhances the flavor significantly compared to pre-ground.
• You can substitute cheeses based on availability but aim for a mix of creamy and hard cheeses for texture and taste.
• Chilling the pie before baking helps to prevent sogginess and improves texture.
• Be gentle when handling filo dough to prevent tearing.
• Brush each filo layer lightly with olive oil to get that signature crispiness.
• Serve warm for the best flavor and texture experience.

Keywords: Greek tiropita, cheese pie, filo dough recipe, Mediterranean appetizer, Greek cheese pie