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Pile of tiropita on a brown parchment paper.

Tiropita (Greek Cheese Pie)

Rich and delish
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.
5 from 3 votes
Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Greek
Servings 25 tiropitas
Calories 168 kcal

Ingredients
 
 

  • 450 g Phyllo dough
  • 150 g Butter melted
  • 450 g Cottage cheese
  • 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.

Nutrition

Calories: 168kcalCarbohydrates: 11gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 455mgPotassium: 46mgFiber: 0.4gSugar: 1gVitamin A: 262IUCalcium: 123mgIron: 1mg
Keyword Greek Cheese Pie, Greek Cheese Pies, Tiropita, Tiropitas
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