Greek Cheese Pie: Crispy Phyllo Tiropita

Greek cheese pie, or tiropita, is a savory pastry filled with feta, eggs, and herbs, wrapped in crisp phyllo. This approachable version bakes in a pan, so you get golden, flaky layers and a creamy, salty center without shaping individual pastries; Greek households and regions have their own variations.

Ingredients

1 lb (450 g) frozen phyllo dough, thawed overnight in the refrigerator
12 oz (340 g) feta cheese, crumbled
1 cup (225 g) whole-milk ricotta
3 large eggs (about 150 g without shells)
½ cup (120 ml) whole milk
¼ cup (60 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for the pan
2 tablespoons (30 g) unsalted butter, melted
2 tablespoons (8 g) chopped fresh dill
2 tablespoons (8 g) chopped fresh flat-leaf parsley
¼ teaspoon (0.5 g) freshly ground black pepper
¼ teaspoon (1.5 g) fine salt, only if needed after tasting the cheese mixture
1 teaspoon (5 ml) sesame seeds, optional

Instructions

Thaw the phyllo according to its package directions, ideally overnight in the refrigerator. Set it on the counter for about 30 minutes before using so the sheets are flexible. Heat the oven to 350°F (175°C). Brush a 9-by-13-inch (23-by-33-cm) baking dish with the tablespoon of olive oil.
In a large bowl, combine the feta, ricotta, eggs, milk, dill, parsley, and pepper. Mix until the filling is evenly combined but still slightly textured. Taste before adding salt: feta can be quite salty, so extra salt may not be necessary.
Unroll the phyllo and keep it covered with a clean, barely damp kitchen towel while you work. Lay one sheet in the prepared dish, letting the edges come up the sides. Brush lightly with the olive oil and melted butter mixture. Repeat with about half the sheets, brushing each one; let the sheets drape irregularly rather than pressing them flat.
Spoon the cheese filling over the layered phyllo and spread it evenly. Fold any overhanging pastry edges over the filling. Layer the remaining phyllo on top, brushing each sheet lightly with the oil-butter mixture. Tuck the edges into the dish. Brush the top with the remaining mixture and, if using, scatter sesame seeds over it.
With a sharp knife, score the top layers into 8 portions, cutting through the pastry but not all the way down to the filling. Bake for 40–45 minutes, until deeply golden and crisp. The egg-based filling must reach 160°F (71°C) at its center when checked with a food thermometer; this is the USDA FSIS safe minimum temperature for egg dishes.
Let the pie rest in the dish for 10 minutes so the filling settles and the layers are easier to serve. Cut through the scored portions and serve warm or at room temperature.

Tips

Protect the phyllo from drying: Keep unused sheets under the towel, and work steadily. If the towel is too wet, it can make the pastry sticky; it should be barely damp.
Handle tears calmly: A torn sheet is fine. Patch it with another piece and brush it with the oil-butter mixture; the finished layers will still bake crisp.
Adjust the cheese thoughtfully: If your feta is very salty, rinse and drain it briefly or pair it with a little more ricotta. For a tangier filling, use strained Greek yogurt in place of up to half the ricotta, though the center will be softer.
Measure the oil lightly: Brush a thin coating between sheets rather than pouring it on. Too much fat can leave the pastry heavy instead of crisp.

Serving Suggestions

Serve tiropita warm as a brunch centerpiece, a light lunch, or an appetizer cut into smaller squares. A crisp green salad with lemon vinaigrette, sliced tomatoes, olives, or cucumber balances the rich cheese filling. It also works well alongside soup or roasted vegetables. For a buffet, let the pie rest and cut it into neat portions before guests arrive; it is flavorful at room temperature, too.

Variations

For a more traditional herb profile, use fresh mint in place of the parsley or dill, or combine all three in modest amounts. A little grated kefalotyri or graviera adds a firmer, savory note; these Greek cheeses can be difficult to find, so substitute Parmesan, understanding that it makes the filling saltier and less distinctly Greek. For a milder pie, replace a few ounces of feta with additional ricotta. You can also fold in a handful of finely sliced scallions, but avoid watery vegetables unless they are cooked and well drained first.

Some versions use a thicker, custard-like filling, while others have more pronounced layers or include greens. For a spinach-and-cheese variation, cook the spinach first, cool it, and squeeze out as much moisture as possible before adding it. Excess liquid can soften the pastry and prevent the center from setting evenly.

Storage and Reheating

Refrigerate leftover pie within 2 hours of baking, in a covered container or tightly wrapped, for 3–4 days. For best texture, reheat portions on a baking sheet in a 325°F (165°C) oven for about 10–15 minutes, until hot throughout and the pastry crisps again. A microwave works for a quick serving but softens the phyllo. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Freeze fully cooled portions, wrapped airtight, for up to 2 months; thaw overnight in the refrigerator and reheat in the oven. Do not leave the pie at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Greek cheese pie ahead?
Yes. Assemble it, score the top, cover it well, and refrigerate for up to 24 hours before baking. The phyllo may soften slightly as it rests, but it will still bake well. Add a few minutes to the baking time if it goes into the oven cold, and check the center reaches 160°F (71°C).

Can I use fresh phyllo instead of frozen?
Yes. Fresh phyllo is ready to use, but keep it covered because it dries quickly. Follow the package instructions if they differ. Frozen phyllo should be thawed fully before unrolling; separating it while still frozen can cause extensive tearing.

Why is my cheese pie soggy?
Common causes include wet cheese, excess oil, watery add-ins, or underbaking. Drain ricotta if it seems loose, squeeze cooked spinach thoroughly, brush on only a thin layer of fat, and bake until the top is golden and the filling reaches the safe temperature.

Do I have to use both feta and ricotta?
No. The combination gives a salty, tangy flavor with a creamy texture. You can use cottage cheese, drained well, instead of ricotta, though it may be less smooth. Using only feta creates a saltier, denser filling, so taste before adding any additional salt.

Can I freeze the pie before baking?
For the most reliable texture, bake it first, cool it, and freeze portions. An assembled unbaked pie can be frozen, but phyllo may crack or soften during thawing. If freezing unbaked, wrap it well and bake from frozen, allowing extra time and checking the filling temperature rather than relying on the clock alone.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).