Tiropita Recipe
Greek · Appetizer · 60 min total
Tiropita is a classic Greek cheese pie made with layers of crispy phyllo dough and a creamy feta cheese filling. This recipe yields a golden, flaky pie perfect as an appetizer or light meal.
20
min prep
min prep
40
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 pound feta cheese, crumbled
- 1 cup ricotta cheese
- 3 large eggs, lightly beaten
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter.
- In a large bowl, combine feta, ricotta, eggs, dill, parsley, and pepper. Mix well.
- Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet of phyllo in the dish, brush with butter. Repeat with 8 more sheets, buttering each.
- Spread half of the cheese mixture evenly over the phyllo. Top with 5 more buttered phyllo sheets.
- Spread remaining cheese mixture, then top with remaining phyllo sheets, buttering each. Brush top with remaining butter.
- Using a sharp knife, score the top layers into squares (do not cut all the way through).
- Bake for 35-40 minutes until golden and puffed. Let cool for 10 minutes before cutting into squares. Serve warm or at room temperature.
Tips
- Keep phyllo covered with a damp towel while working to prevent it from drying out.
- Tiropita can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-10 minutes.
- For a vegetarian version, ensure feta is made with vegetarian rennet.
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