Greek Cheese Pie: Crispy Phyllo and Feta Recipe

Greek cheese pie, often called tiropita, is a savory pie of salty feta and creamy cheese wrapped in crisp phyllo pastry. This baked version uses buttered layers for a flaky crust and a simple egg-and-yogurt filling; recipes vary across Greece, with different cheeses, shapes, and pastry styles.

Ingredients

12 sheets phyllo pastry, thawed according to package directions (about 250 g)
6 tablespoons unsalted butter, melted (85 g)
1 tablespoon olive oil (15 ml), for greasing the pan
12 ounces feta cheese, crumbled (340 g)
1 cup ricotta cheese (250 g); or use drained cottage cheese for a slightly less creamy filling
2 large eggs (about 100 g without shells)
⅓ cup plain Greek yogurt (80 g)
2 tablespoons chopped fresh dill (6 g), or 2 teaspoons dried dill (2 g)
¼ teaspoon freshly ground black pepper (about 0.5 g)
¼ teaspoon fine salt (1.5 g), optional, depending on the saltiness of the feta
1 tablespoon sesame seeds (9 g), optional

Instructions

Thaw frozen phyllo overnight in the refrigerator, then let the sealed package sit at room temperature for about 1 hour before opening. Heat the oven to 350°F (175°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking pan. Keep the phyllo covered with a clean, barely damp kitchen towel as you work so the thin sheets do not dry out.
In a medium bowl, combine the crumbled feta, ricotta, eggs, yogurt, dill, and black pepper. Taste a small pinch before adding salt: feta can be quite salty, so add the optional salt only if needed. Stir until evenly mixed, leaving some small pieces of feta for texture.
Lay one sheet of phyllo in the pan, letting the edges reach up the sides. Brush it lightly with melted butter. Add five more sheets, brushing each with butter and alternating their direction so the base is covered. If a sheet tears, overlap the pieces; the layers will still bake well.
Spread the cheese mixture evenly over the pastry. Fold any overhanging edges in over the filling. Top with the remaining six sheets, brushing each with butter as you layer them. Tuck the final edges neatly into the pan. Brush the top with the remaining butter and sprinkle with sesame seeds if using.
With a sharp knife, score the top pastry into eight portions, cutting through the top layers but not all the way through the filling. Bake for 40–45 minutes, until the top is deeply golden and crisp and the filling is set. Because this is an egg dish, check the center with a food thermometer; USDA FSIS safe minimum temperature is 160°F (71°C).
Let the pie rest in the pan for 10 minutes so the filling settles and the portions are easier to lift. Cut along the scored lines and serve warm or at room temperature.

Tips

Handle phyllo gently. It is normal for a sheet to crack or tear. Keep unused pastry covered, and patch gaps with overlapping pieces rather than trying to pull the dough back together.
Use the right butter amount. A thin, even coating helps the layers crisp; soaking the pastry can make the base greasy. Melted butter can be replaced with olive oil, though it gives the crust a more pronounced flavor and slightly different texture.
Adjust salt to your cheese. Feta varies considerably in saltiness. Ricotta is mild; if using cottage cheese, drain it in a sieve for 20–30 minutes first to avoid a watery filling.
Cut before baking. Scoring the top makes clean portions easier after baking, while cutting only through the upper pastry prevents the filling from leaking out.

Serving Suggestions

Serve a warm square as a light lunch, a brunch dish, or part of a spread of Greek-inspired meze. A crisp salad of tomatoes, cucumber, red onion, olives, and a little red-wine vinegar balances the rich pastry. It also pairs well with roasted vegetables, lemony greens, or a bowl of vegetable soup. For a larger meal, offer smaller pieces alongside grilled vegetables and other savory pastries.

Variations

For a more traditional Greek flavor, use a good-quality Greek feta and fresh dill. If ricotta is unavailable, drained cottage cheese works; the filling will be a little less smooth. A small amount of grated kefalotyri or another firm, salty cheese can replace some of the feta, though the flavor will be sharper. Avoid replacing all the feta with a very mild cheese, since the pie may taste flat.

You can bake the mixture as individual triangles: cut phyllo into long strips, brush lightly with butter, place a spoonful of filling at one end, then fold the strip into a triangle. Arrange seam-side down and bake at the same temperature until golden, checking the centers reach 160°F (71°C). For a spinach-and-cheese pie, fold in about 5 ounces (140 g) of thawed spinach that has been squeezed very dry; extra moisture can make the bottom pastry soft.

Storage and Reheating

Do not leave the pie at room temperature for more than 2 hours after baking. Refrigerate leftovers in a covered container and use within 3–4 days. For best texture, reheat portions on a baking sheet at 325°F (165°C) until hot throughout and crisp again; if checking with a thermometer, reheated leftovers should reach 165°F (74°C). A microwave is quicker but softens the phyllo.

To freeze, cool the pie completely, wrap portions tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven until piping hot; check that the center reaches 165°F (74°C). The pastry may be less crisp after freezing and thawing.

Frequently Asked Questions

What is Greek cheese pie called?
It is commonly called tiropita, from the Greek words for cheese and pie. It can be made as a large tray pie, folded into triangles, or formed into other shapes, depending on the recipe and region.

Can I make tiropita ahead?
Yes. Assemble it, cover the pan, and refrigerate for up to 1 day before baking. The pastry may soften slightly, so bake it straight from the refrigerator and allow a few extra minutes if needed. Confirm the center reaches 160°F (71°C).

Can I use frozen phyllo?
Yes. Thaw it in the refrigerator as directed on the package, then let it come to room temperature while still sealed. Opening cold phyllo can cause condensation and make the sheets stick or tear.

Why is my cheese pie soggy?
Excess moisture is the usual cause. Drain cottage cheese or wet spinach thoroughly, avoid adding extra yogurt, and bake until the top is golden and the center is set. Letting the pie rest before cutting also gives the filling time to firm up.

Can I make it without eggs?
Eggs help bind the filling and set it as it bakes. You can try omitting them and increasing the ricotta slightly, but the result will be softer and less cohesive; check carefully for a fully hot center before serving.

Is Greek cheese pie served hot or cold?
It is enjoyable warm, when the cheese is soft and the pastry crisp, and it can also be served at room temperature. Refrigerate it within 2 hours rather than leaving it out for an extended serving period.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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