🥧 Tiropita
Tiropita is a Greek cheese pie made from layers of crisp, buttered phyllo pastry wrapped around a filling of crumbled feta beaten with eggs. It bakes until deep golden and flaky outside, with a soft, salty and tangy centre. It is sold as large trays cut into squares or as individual triangles, and is eaten warm for breakfast or as a snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g feta, crumbled
- 3 eggs
- 400 g phyllo pastry
- 120 g butter, melted
- Black pepper
Method
- Beat the eggs, mix in the feta and season with pepper.
- Brush a baking dish with butter and lay in half the phyllo sheets, brushing each with butter.
- Spread the cheese filling evenly over the pastry.
- Cover with the remaining sheets, buttering each, and score the top into squares.
- Bake at 180 °C for 40–45 minutes until golden and crisp.
How to make it lighter
- Brush every second phyllo sheet only, using about half the butter.
- Choose a lighter feta and mix it with extra egg for a fuller filling.
- Have one square with a large tomato and cucumber salad.
History
Cheese pies in phyllo are made all over Greece, and tiropita is one of the most common bakery snacks in the country. Regional versions differ in the cheese and the shape, from coiled pies to small triangles.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →