Greek Tiropita Recipe

Introduction

Greek tiropita is a delicious savory pie filled with a blend of creamy cheeses wrapped in crispy filo dough. This traditional dish offers a perfect balance of rich flavors and flaky textures, making it a favorite for any meal or snack.

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, thoroughly combine all the cheeses.
3. Step 3: Lay one sheet of filo dough in the prepared dish, letting edges hang over the sides. Lightly brush with olive oil. Repeat this process, layering a total of 4 sheets.
4. Step 4: Spoon one quarter of the cheese mixture evenly over the filo stack. Grate some fresh nutmeg over it and sprinkle with black pepper.
5. Step 5: Place one sheet of filo dough over the cheese layer. Repeat layering with the remaining cheese mixture and nutmeg, alternating with filo sheets after each cheese layer.
6. Step 6: Finish with a top layer of 4 filo sheets, brushing each lightly with olive oil as you layer.
7. Step 7: Fold the overhanging filo edges inward to enclose the filling neatly.
8. Step 8: Using a knife, score the top into squares to make cutting easier after baking.
9. Step 9: In a bowl, beat the eggs with milk, salt, and a bit of pepper.
10. Step 10: Pour the egg mixture evenly over the tiropita.
11. Step 11: Cover the dish with plastic wrap and refrigerate for a few hours or overnight to allow the pie to moisten without becoming soggy.
12. Step 12: Bake in the preheated oven for 30–35 minutes, until the tiropita is golden brown and crispy.
13. Step 13: Remove from oven and let cool slightly before serving to let the cheese filling set.

Tips & Variations

• Use freshly grated nutmeg for the best flavor impact in the cheese mixture.
• Brush each filo layer lightly with olive oil to achieve an extra crispy texture.
• Substitute part of the milk with cream for a richer filling.
• Try adding fresh herbs like dill or parsley to the cheese mixture for a fragrant twist.
• If you can’t find Anthotyro, Ricotta or a mild cottage cheese are good alternatives.

Storage

Store leftover tiropita covered in the refrigerator for up to 3 days. To reheat, warm in an oven at 175°C (350°F) until heated through and crispy again. Avoid microwaving to preserve the filo’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze tiropita before baking?

Yes, you can freeze the assembled but unbaked tiropita. Wrap it well and freeze for up to one month. Bake it directly from frozen, adding extra baking time as needed until golden and cooked through.

What type of filo dough works best?

Traditional Greek-style filo dough available in most grocery stores works perfectly. Make sure it is thawed properly and kept covered with a damp cloth during assembly to prevent drying out.

Greek Tiropita Recipe

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★★★★★

4.5 from 67 reviews

• Author: Isabella
• Total Time: 3 hours 55 minutes (including chilling time)
• Yield: 8–10 servings 1x

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Description

Greek Tiropita is a traditional savory pie made with layers of crispy filo dough filled with a rich and creamy mixture of cheeses, eggs, and freshly grated nutmeg. This classic dish is baked to golden perfection, offering a delightful combination of flaky pastry and flavorful cheese filling, perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• 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)

Other Ingredients

• 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

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Instructions

1. Preheat the oven: Preheat your oven to 175°C (350°F). Lightly grease a 26 x 36 cm (10.2 x 14.1 in) baking dish with olive oil to prevent sticking.
2. Mix cheeses: In a large bowl, thoroughly combine Anthotyro or Ricotta, Feta, Kefalotyri or Parmesan, and Kaseri or Mozzarella cheese until well blended.
3. Layer filo dough: Place one sheet of filo dough in the prepared dish, allowing the edges to hang over the sides. Lightly brush with olive oil. Repeat this process to create a stack of 4 filo sheets, each brushed with olive oil.
4. Add cheese mixture: Spoon one-quarter of the cheese mixture evenly over the filo stack. Grate some freshly grated nutmeg over the cheese and season with black pepper to taste.
5. Repeat layering: Add one sheet of filo dough over the cheese layer. Continue layering alternating filo dough sheets and cheese mixtures (with nutmeg and pepper) until all cheese is used, finishing with a filo sheet.
6. Top layers: Place another 4 sheets of filo on top, brushing each with olive oil, to mirror the bottom layers.
7. Fold filo edges: Fold the overhanging edges of the filo dough inward to neatly enclose the filling.
8. Score the pie: Using a sharp knife, cut or score the tiropita into squares to make it easier to serve after baking.
9. Prepare egg mixture: In a separate bowl, beat the eggs with milk and salt until smooth.
10. Pour over pie: Evenly pour the egg and milk mixture over the filo and cheese layers in the baking dish.
11. Chill the pie: Cover the dish with plastic wrap and refrigerate for a few hours or preferably overnight. This step ensures the pie stays moist without becoming soggy.
12. Bake: Place the chilled tiropita in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and crispy.
13. Cool and serve: Remove from the oven and allow the tiropita to cool slightly before serving. This resting period helps the cheese filling to set for better slicing and serving.

Notes

• Freshly grated nutmeg is essential for authentic flavor; avoid pre-ground nutmeg if possible.
• Refrigerating the pie before baking helps maintain moisture while keeping the filo crisp.
• You can substitute cheeses based on availability, but try to use a mix of hard and soft cheeses for best texture.
• Be gentle when handling filo dough as it can tear easily; keep unused sheets covered with a damp cloth to prevent drying.
• Serve tiropita warm or at room temperature for best taste.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Savory Pie
• Method: Baking
• Cuisine: Greek

Keywords: Greek tiropita, cheese pie, filo pastry, savory Greek pie, baked cheese pie