Flaky phyllo dough filled with savory feta, cream cheese, and egg mixture makes this delicious authentic Greek Tiropita, or Savory Greek Cheese Pie. Tiropita is the most popular pita or pie in Greece. The word Tiropita translates into cheese pie (tiri in Greek is cheese and pita is a pie).
Tiropita can be served as an appetizer, in which case it is folded into a triangle (flag shape) and called Tiropitakia, or served as a side dish. In Greece, Tiropita is also served as a savory pastry for breakfast, along with Bougatsa, Spanakopita, and Koulouria.
Tiropita is easy to prepare and uses a few simple ingredients to produce the decadent flaky pie with buttery layers and a creamy, custard-like filling.
There are many variations in Tiropita filling, but the constant is feta cheese and eggs. Some people add ricotta or cottage cheese. In Greece, they add Mitzithra cheese or Manouri, which is most similar to ricotta, some add cream cheese, and some add parmesan or a variety of Greek cheeses.
What Does Tiropita Taste Like
Tiropita is a unique dish with crisp, flaky layers of phyllo dough and a creamy, cheesy custard filling. The filling is savory, a bit salty, and delicious.
My recipe comes from my mother and uses a combination of cream cheese, eggs, and freshly crumbled feta. She's been making her famous Tiropita for 40 years using chive cream cheese, which is her secret ingredient I am sharing with you here.
The chive cream cheese gives the Tiropita a delicious flavor that is unparalleled. If you can't find chive cream cheese, you can use plain cream cheese and add 1 tablespoon of fresh chives to the filling.
What is the Difference Between Tiropita and Spanakopita?
Tiropita is a savory feta cheese pie, whereas Spanakopita is a spinach and feta cheese pie.
Ingredients in Tiropita
Cream cheese - we use chive-flavored cream cheese in this Tiropita recipe, but you can use plain if that's all you have on hand.
Feta Cheese - buy the block of feta in the brine if you can and crumble it yourself. I buy the 365 Brand Feta at Whole Foods in the brine.
Seasonings - we use onion powder, white pepper, and a pinch of salt in this recipe. If you are using plain cream cheese, you can add a tablespoon of fresh minced chives or mint for extra flavor.
Eggs - Beat whole eggs to add to the filling to bind it together and create the perfect creamy consistency.
Phyllo Dough - One package of phyllo dough, thawed on the counter for 30 minutes or in the refrigerator overnight. We use 16 sheets of phyllo dough in this recipe.
Butter - 2 sticks of melted butter create the flaky layers of phyllo. If you want to lighten it up a bit, you can use olive oil mixed with butter.
How to Make Traditional Greek Tiropita
Preheat the oven to 350 degrees.
Melt 2 sticks of butter
Prepare the filling - combine the cream cheese, feta cheese, eggs, onion powder, white pepper, and salt in a large bowl and beat with a mixer until combined.
Brush a 9" x 13" baking dish with butter.
Layer 6 sheets of phyllo dough in the baking dish, brushing with butter in between each layer. The secret to a proper Tiropita is to create a parcel of phyllo dough in which to encase the filling. Place the first sheet is off-center to the left, draping over the edge of the pan. Place the 2nd sheet off-center to the right, the third on the top of the pan, draping over the edge, the 4th on the bottom of the pan, and the final 2 layers go in the center.
Pour the filling into the pan.
Fold the sides and top of the phyllo dough over to enclose the filling. Add 6 phyllo sheets to the top, buttering between each layer. Drizzle and brush the remaining butter.
Refrigerate the Tiropita for 5-10 minutes to allow the butter to cool and harden, making it easier to cut.
Use a sharp knife to score the Tiropita before baking. You'll want to cut through the top layers of phyllo, but not the bottom layers.
Bake for 40 to 45 minutes at 350.
Let the Tiropita cool for 20 minutes before slicing
Tiropitakia - Greek Cheese Hand Pies
For Tiropitakia, which are the triangle folded feta hand cheese pies, the filling is not as loose since only one egg is used to bind the filling. The phyllo technique is also very different. A Tiropitakia recipe will be posted and linked soon.
Tiropita - Greek Cheese Pie
Ingredients
- 2 sticks of butter melted and clarified
- 2 8 oz tubs of chive-flavored cream cheese at room temp
- 1 16 oz block feta cheese crumbled (2 cups)
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- ½ teaspoon salt
- 5 eggs beaten
- 1 package phyllo dough thawed
Instructions
- Clarify the butter by melting it in a saucepan over medium-low heat for 10 to 15 minutes. Pour the clarified butter into a bowl, leaving the salt and milk solids behind in the pot.
- Preheat the oven to 350 degrees.
- Prepare the filling - combine the cream cheese, feta cheese, eggs, onion powder, white pepper and salt in a large bowl and beat with a mixer until combined.
- Brush a 9" x 13" baking dish with clarified butter.
- Layer 6 sheets of phyllo dough in the baking dish, creating a "parcel" to enclose the fllling, brushing with butter in between each layer. The first sheet is placed off-center to the left, draping over the edge of the pan, the 2nd sheet off-center to the right, the third on the top of the pan, draping over the edge, the 4th on the bottom of the pan and the final 2 layers go in the center of the baking dish.
- Pour the filling into the pan.
- Fold the sides and top of the phyllo dough over to enclose the filling. Add 6 phyllo sheets to the top, buttering between each layer. Ensure the top layer is fully covered with
- Refrigerate the Tiropita for 5-10 minutes to allow the butter to cool and harden, making it easier to cut.
- Use a sharp knife to score the Tiropita before baking. You'll want to cut through the top layers of phyllo, but not the bottom layers.
- Bake for 40 to 45 minutes at 350 degrees F.
- Let the Tiropita cool for 20 minutes before slicing all the way through and serving. Serve warm.
Video
Notes
Nutrition
What to Serve with Tiropita
Serve Tiropitakia as an appetizer with an assortment of snack foods like pita bread, olives and Greek cheeses.
In Greece, Tiropita is traditionally served as a breakfast, a snack or as a side dish. Serve it with Roasted Greek Chicken and Potatoes, a Greek salad, Fasolakia, and a side of bread.
Sophia says
Chive cream cheese is an excellent addition to tiropita. I've traditionally made with ricotta and feta, but this version was delicious. Thanks for another great recipe!
Kathy A says
So good. I mixed some ricotta in as well. You can’t have too much cheese in a Tiropita.