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Tiropita
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.
Questions about this dish
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.
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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.