Print

Greek Tiropita (Cheese Pie) Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

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.

Ingredients

Scale

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

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