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Golden baked Greek tiropita cheese pie cut into squares on a wooden board, flaky phyllo layers and creamy feta filling visible

Greek Tiropita: Crispy Feta and Phyllo Cheese Pie

A baked phyllo pie filled with feta, ricotta, eggs and dill, cut into squares and served warm or at room temperature.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 527
Ingredients Method Notes

Ingredients
  

Filling
  • 400 g feta cheese crumbled
  • 250 g ricotta cheese drained if wet
  • 3 eggs large
  • 60 ml whole milk
  • 2 tbsp fresh dill chopped, optional
  • 1/2 tsp black pepper
  • 1 pinch nutmeg optional
Phyllo and butter
  • 450 g phyllo dough about 20 sheets, thawed if frozen
  • 150 g unsalted butter melted

Method
 

Make the filling
  1. In a mixing bowl, crumble the feta and add the ricotta. Mash them together with a fork until you get a chunky, spreadable mix.
  2. Add the eggs, milk, dill, pepper and nutmeg. Stir until combined. Feta is salty on its own, so taste a bit before adding any extra salt.
Layer the phyllo
  1. Heat the oven to 180 C / 350 F. Brush a 33 x 23 cm / 9 x 13 inch baking dish with melted butter.
  2. Unroll the phyllo sheets and keep them covered with a damp kitchen towel while you work. Phyllo dries out fast and cracks if left uncovered for even a minute or two.
  3. Lay one sheet of phyllo in the dish, letting the edges hang over the sides, and brush with melted butter. Repeat with 9 more sheets, brushing each one, to build the base.
  4. Spread the cheese filling evenly over the phyllo base.
  5. Top with the remaining phyllo sheets, brushing each with butter, and tuck the overhanging edges back over the top to seal the pie.
  6. Using a sharp knife, score the top layers into 8 pieces, cutting through the top 2 to 3 sheets only, not down to the filling.
Bake and serve
  1. Bake for 40 to 45 minutes, until the top is deep golden brown and crisp and the edges have pulled slightly from the dish.
  2. Let the pie cool in the dish for 10 minutes before slicing along the scored lines. Serve warm or at room temperature.

Notes

  • Drain ricotta well before mixing, or the filling can turn soggy.
  • Keep unused phyllo sheets covered with a damp towel at all times.
  • Score the top layers before baking, not after, for clean slices.
  • Rest the pie for 10 minutes before cutting into squares.