Traditional Tiropita
Tiropita, also known as Greek cheese pie, is one of the most common appetizers you will find on a Greek table. It’s beloved for its crunchy, buttery layers of filo, wrapped around a creamy filling of Greek feta and cream cheese. Tiropita is perfect for any occasion, whether you’re in need of a quick, impressive appetizer for a dinner party or simply looking to add something new and exciting to your next meal.
Tasty Team
Total Time
48 minutes
48 min
Prep Time
7 minutes
7 min
Cook Time
40 minutes
40 min
Total Time
48 minutes
48 min
Prep Time
7 minutes
7 min
Cook Time
40 minutes
40 min
Ingredients
for 9 servings
- 3 cups greek feta cheese (335 g), crumbled
- 1 ½ cups cream cheese (335 g), room temperature
- 3 medium eggs
- 6 tablespoons fresh dill, optional
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 tablespoons unsalted butter, melted, 1 1/2 sticks
- 8 filo doughs, divided, 14x18 in (35x45 cm)
Nutrition Info
- Calories 409
- Fat 30g
- Carbs 21g
- Fiber 4g
- Sugar 2g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Crumble the feta into a medium bowl. Add the cream cheese, eggs, dill, if using, salt, and pepper and mix with a rubber spatula until just combined. The filling will be slightly chunky from the feta.
- Use a pastry brush to lightly grease an 11½ x 9-inch (27 x 22 cm) baking dish with a thin layer of melted butter. Place a sheet of filo dough over the bottom of the pan (the edges will hang over the sides of the pan slightly) and brush with more melted butter. Repeat with 4 more sheets of filo.
- Spread the filling over the filo in an even layer. Fold the edges of the filo over the filling (this will ensure the filling will not spill out during baking.
- Cut the remaining 3 sheets of filo in half crosswise. Stack each half-sheet of filo over the filling, brushing each layer with melted butter. Tuck the sides of the filo around the filling. Brush the top layer of filo with any remaining melted butter.
- Bake the tiropita for 40 minutes, until golden brown. Remove from the oven and let cool for 15–20 minutes.
- Cut the tiropita into 9 pieces and serve.
- Enjoy!
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