Tiropita
Τυρόπιτα
Greek cheese pie: feta, eggs and yoghurt between layers of buttered filo, baked in a tray until golden and flaky. Cut in squares, eaten warm or cold.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Τυρόπιτα.
- Prep
- 25 min
- Cook
- 50 min
- Rest
- 15 min
- Total
- 1 hr 30 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Tiropita is cheese pie, and the version written here is the family tray pie rather than the small triangles. Crumbled feta is mixed with eggs, thick Greek yoghurt, a little milk, black pepper and fresh mint, then layered between sheets of filo brushed with butter and olive oil and baked until the top is deep golden and shatters when you cut it. Village versions use hand-rolled filo, thicker and chewier; shop filo is what most Greek home cooks use for an everyday pie. Taste the feta first. Some brands are much saltier than others, and the filling needs no added salt.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
- Filling
- Pastry
Ingredients
Filling
Pastry
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the oven to 180°C. Crumble the feta with a fork and mix in the eggs, yoghurt, milk, pepper, mint and nutmeg. Leave it lumpy; it should not be smooth.
5 min
Step 2
Mix the melted butter and olive oil and brush a tin about 23 by 33 cm with it. Unroll the filo and keep the sheets you are not using under cling film with a damp tea towel on top; a wet cloth straight on the filo makes the sheets stick together.
3 min
Step 3
Lay in half the filo one sheet at a time, brushing each with the butter mixture and letting the edges hang over the sides. Spread the filling evenly over it.
8 min
Step 4
Fold the overhang over the filling. Lay the rest of the sheets on top, brushing each, and tuck the edges down the sides. Brush the top generously, score it into squares through the top layers only, and flick a few drops of water over it.
8 min
Tip: Scoring before baking stops the top shattering everywhere when you cut it.
Step 5
Bake for 45 to 50 minutes, until deep golden and puffed. The filling should be set when you shake the tin.
50 min180°C
Step 6
Rest for 15 minutes, then cut along the scored lines. Serve warm or at room temperature.
15 min
Nutrition
Per serving · estimate
- Calories
- 358 kcal
- Protein
- 11.6 g
- Carbs
- 23.2 g
- Fat
- 24.3 g
- Saturated fat
- 12.5 g
- Fibre
- 0.9 g
- Sugar
- 3.5 g
- Sodium
- 671 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Eggs
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Half the feta → Ricotta
Milder and creamier, closer to the anthotyro many Greek families use.
Butter and olive oil → All olive oil
Crisper and slightly less rich. Plenty of Greek cooks brush filo with oil alone.
Tips
- Crumple a few of the middle sheets loosely instead of laying them flat. It makes the pie lighter and uses up torn sheets.
- Reheat leftovers in the oven, not the microwave, to bring the crunch back.
History & culture
Tiropita is breakfast and a snack more than a meal: bought warm from a bakery on the way to school or work, wrapped in paper and eaten walking. At home a tray is baked for guests, a name day or a picnic, and leftover squares disappear cold from the fridge. Every region has its own, and Epirus is famous for pies of every kind.
Filo pies are old in Greece and across the Ottoman world, and the mountain regions of Epirus and Thessaly, with their sheep and goat cheeses, made them daily food. The name is plain Greek: tyri, cheese, and pita, pie. The bakery tiropita, made with factory filo or puff pastry, became the city breakfast in the 20th century.
Traditional — Many families mix the feta with a softer, milder cheese such as anthotyro or myzithra; ricotta is the easiest stand-in abroad. Hand-rolled village filo is thicker, so you need fewer sheets.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tiropita take?
1 hr 30 min all in — 25 min prep, 50 min cook, 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Baking tray, Oven, Chef's knife.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Half the feta → Ricotta. Milder and creamier, closer to the anthotyro many Greek families use. Butter and olive oil → All olive oil. Crisper and slightly less rich. Plenty of Greek cooks brush filo with oil alone.
Any tips from this recipe?
Crumple a few of the middle sheets loosely instead of laying them flat. It makes the pie lighter and uses up torn sheets. Reheat leftovers in the oven, not the microwave, to bring the crunch back.
Can I prepare this ahead?
Reheat leftovers in the oven, not the microwave, to bring the crunch back.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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