This tiropita, also known as Greek cheese pie is a flakey, buttery, cheesy, made with phyllo dough and filled with a savory Greek cheese filling.
These tiropitas can be filled with a variety of different fillings like cheese and artichoke, spinach, sun-dried tomatoes, green onions, minced garlic, sauteed onions, and much more!
You can easily make this into your own version of an appetizer with your favorite fillings and serve it for any occasion!
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Why this recipe works
- This is the most perfect appetizer that is flakey and full of delicious flavor.
- Filling- the filling of this is perfectly savory, not too heavy, made with simple ingredients, and super easy to prep!
- Flakey- the flakey layers of this delicious pastry are so fun to eat and give you the best crispy texture with the help of melted butter.
- This greek appetizer goes perfectly with our greek pasta salad, greek pita bread, greek chicken gyros, greek salad dressing, crispy greek fries, and yogurt dill sauce.
What is tiropita?
Tiropita is a greek appetizer made with layers of buttered phyllo dough that are filled with cheese egg mixture. It is usually served as a large pie that is cut into slices or made into individual triangles.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
Full measurements are in the recipe card below.
Cottage cheese- use your favorite brand of cottage cheese.
Parmesan cheese- the parmesan cheese makes this sauce extra creamy and flavorful. I recommend grating your cheese yourself instead of buying pre-grated cheese for the best flavor.
Feta cheese- use a block of feta cheese. use your favorite brand of feta cheese.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this delicious dessert.
Eggs- you will need 3 large eggs for this. Room temperature is best.
Phyllo dough- use your favorite brand of phyllo dough for this recipe. You will need 500 grams of phyllo dough for this.
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- for flavor. Adjust the black pepper to your personal liking.
Instructions
Preheat the oven to 160c (320f). Thaw phyllo dough according to the package instructions. My favorite way is thawing it in the fridge overnight.
Into a food processor or blender, add the feta cheese, parmesan cheese, eggs, kosher salt, black pepper, and cottage cheese and blend until you get a smooth mixture.
Keep your dough covered with a damp towel to prevent it from drying out.
Layer one sheet of phyllo dough on parchment paper and cut it into strips. Brush each strip of dough with melted butter.
Using a small cookie scoop or a tablespoon, place the cheese mixture on the bottom of each strip of dough.
Gently fold the dough from the bottom up. Take the corner of the strip and fold it over to create a triangle. Repeat with the rest of the tiropitas and the cheese mixture.
Place the tiropitas on a parchment-lined baking sheet keeping them about 1 inch apart.
Brush the top of each tiropita with melted butter and bake in a preheated 160c (320f) for 12-15 minutes or until they are golden brown on top.
Expert Tips
- Use thin phyllo dough for this recipe! Don't use thick phyllo sheets for this.
- Trim your dough into even strips so they will bake evenly. Every company has different sizes of phyllo dough, so it's important that you do this to make your pastry even.
- Let the phyllo dough defrost in the fridge overnight. This will make sure that your phyllo dough is fully defrosted.
- When you are buttering the phyllo dough sheets, make sure that you are super careful and gently butter it to prevent it from ripping.
- It is very important that you use a sharp knife to cut the phyllo dough to get even and clean cuts. A pizza cutter will work great as well.
- Cover the phyllo dough with a damp towel as you work your way through them to prevent them from drying out. This will prevent your sheets to crack as you lift them to transfer to the pan.
Faq's
Tiropita has a delicious savory flavor from the mix of feta cheese, cottage cheese, parmesan cheese,
Spanakopita includes spinach and feta while tiropita featured a cheese mixture without spinach.
This cheese pastry will last up to 2 days at room temperature. Cover them with plastic wrap or foil to prevent them from drying out. I recommend reheating them in the toaster oven to get them crispy again!
Absolutely! Using homemade phyllo dough will take these tiropitas to the next level! I highly recommend it.
Storing
It’s okay to store these at room temperature. Make sure that you store it in an airtight container so it won’t dry out.
Freezing
Freeze these after they are cooled completely in an airtight freezer-friendly container for up to 2 months.
Another way to freeze these is to make the filling and make the pastry triangles, and before baking, place the unbaked tiropitas in an airtight container or in a ziplock bag, and freeze for up to 2 months.
When you are ready to bake, take them out of the freezer on a parchment paper-lined baking sheet, brush egg wash on top, and sesame seeds, and bake at a 180c (350f) preheated oven for 20-25 minutes or until golden brown.
Reheating
Reheating these tiropitas is super easy and recommended! Reheat them in a 180c (350f) preheated oven for 5-8 minutes or until they are crispy on top and the cheese is warm again.
Substitutions
Dairy free- make this dairy-free by swapping the cheeses with vegan cheese! Also, swap the butter with vegan butter.
Variations
Add-ins- tiropita can be made in so many ways. We like to change it up and add different flavors and filling like spinach, garlic, mushrooms, caramelized onions, meat, shredded chicken, pesto, sun-dried tomatoes, brie cheese, and parmesan cheese.
More cheesy appetizers
Cheese bourekas- This cheese bourekas is made with puff pastry and filled with a delish cheese mixture that contains feta, ricotta, and mozzarella.
Burrata caprese salad- This burrata caprese salad is the ultimate summer salad! It is a fun twist on the classic caprese salad but is made with burrata!
Bruschetta with mozzarella- This bruschetta with mozzarella is the most perfect appetizer to serve for any occasion! It is light, fresh, easy to make, quick, and always a crowd-pleaser!
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📖 Recipe
Tiropita (Greek Cheese Pie)
Ingredients
- 450 g Phyllo dough
- 150 g Butter melted
- 450 g Cottage cheese
- ⅓ cup Parmesan cheese grated
- 450 g Feta cheese
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- Preheat the oven to 160c (320f). Thaw phyllo dough according to the package instructions. My favorite way is thawing it in the fridge overnight.
- Into a food processor or blender, add the feta cheese, parmesan cheese, eggs, kosher salt, black pepper, and cottage cheese and blend until you get a smooth mixture.
- Keep your dough covered with a damp towel to prevent it from drying out.
- Layer one sheet of phyllo dough on parchment paper and cut it into strips. Brush each strip of dough with melted butter.
- Using a small cookie scoop or a tablespoon, place the cheese mixture on the bottom of each strip of dough.
- Gently fold the dough from the bottom up. Take the corner of the strip and fold it over to create a triangle. Repeat with the rest of the tiropitas and the cheese mixture.
- Place the tiropitas on a parchment-lined baking sheet keeping them about 1 inch apart.
- Brush the top of each tiropita with melted butter and bake in a preheated 160c (320f) for 12-15 minutes or until they are golden brown on top.
Notes
- Use thin phyllo dough for this recipe! Don't use thick phyllo sheets for this.
- Trim your dough into even strips so they will bake evenly. Every company has different sizes of phyllo dough, so it's important that you do this to make your pastry even.
- Let the phyllo dough defrost in the fridge overnight. This will make sure that your phyllo dough is fully defrosted.
- When you are buttering the phyllo dough sheets, make sure that you are super careful and gently butter it to prevent it from ripping.
- It is very important that you use a sharp knife to cut the phyllo dough to get even and clean cuts. A pizza cutter will work great as well.
- Cover the phyllo dough with a damp towel as you work your way through them to prevent them from drying out. This will prevent your sheets to crack as you lift them to transfer to the pan.
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