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4.6 from 11 votes

Tiropita – Greek Cheese Pie

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By: Joanna Cismaru •1/18/23 18 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for tiropita.

This Tiropita, also known as a Greek Cheese Pie, is a traditional and popular European treat! A cheese pie made with bechamel sauce, feta cheese, and ricotta between flaky, buttery layers of phyllo dough.

two slices of tiropita stacked on top of each other on a white plate with a bite on a fork.
Table of Contents Open
  • Why Make This Tiropita Recipe
  • Ingredient Notes
    • Bechamel Sauce
    • Cheese Pie
  • How To Make Tiropita
    • Make Bechamel Sauce:
    • Make The Tiropita:
  • Frequently Asked Questions
    • What Is A Cheese Pie or Tiropita?
    • Why Is It Considered Greek?
    • Can I Make This In Advance?
  • Tips
  • Leftovers
    • Freezing
  • More Related Recipes
  • Tiropita – Greek Cheese Pie
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

We all have our weaknesses when it comes to food, cheese pies are mine. For some reason they are not as popular in North America! They’re more of a European treat, which is disappointing because savory cheese pies are to die for!

I have made a few versions of cheese pies, but this time I’m giving you a Greek version known as tiropita with bechamel sauce and 2 different cheeses! Made with just a handful of simple ingredients, you’ll be ranting and raving about how delicious and easy this pie is!

Why Make This Tiropita Recipe

  • Easy To Make
  • Simple Ingredients
  • Rich, Delicious, Comfort Food
  • Uses Store Bought Phyllo Dough

The filling for this pie is a mixture of bechamel sauce with feta cheese, ricotta cheese and eggs. Another reason why I love this recipe is that you don’t have to worry about fussing around making the dough, it’s store bought so it’s super simple to use!

Ingredient Notes

overhead of all the ingredients needed to make tiropita.

Bechamel Sauce

For more information on how to make this bechamel sauce, check out my recipe here.

  • Flour – I used all-purpose flour.
  • Nutmeg – Just a pinch!
  • Butter – Unsalted
  • Milk – Use your preference, dairy or non dairy.

Cheese Pie

  • Cheese – I used both feta and ricotta cheese. I like to add a bit of ricotta because the feta is too salty in my opinion, so the ricotta balances out that saltiness.
  • Eggs – The eggs are in the filling and act as a binder, so I wouldn’t recommend skipping it.
  • Phyllo dough – You can find it at your local grocery store! It’s important to note that I have made this with puff pastry as well and both versions are equally delicious.
  • Butter – You’ll need lots of melted butter to brush the phyllo sheets.

How To Make Tiropita

process shots showing how to make the filling for tiropita.

Make Bechamel Sauce:

  1. Whisk Butter: In a saucepan melt the butter and add the flour. With a whisk, whisk in the flour. Keep whisking for about 2 to 3 minutes.
  2. Add Ingredients: Add the milk, nutmeg and salt and whisk everything together. Cook for another 5 minutes and whisk as necessary. Let it cool.

Make The Tiropita:

  1. Make Filling: To a large bowl, add the ricotta, feta cheese and bechamel sauce. Stir well. Add the eggs one at a time into the cheese mixture stirring well after each one.
  2. Preheat Oven: Preheat oven to 375°F.
  3. Prep Phyllo and Pan: Generously brush melted butter on a 9×13-inch baking pan. Take out the phyllo sheets from the package and lay them flat on your work surface, then cover them with a clean damp kitchen towel, this will prevent the phyllo from drying out.
  4. Assemble the Bottom: Place one sheet of phyllo at the bottom of the dish, then butter the top of the sheet. Place another sheet on top of it and brush the top again with butter. Repeat this until you have half of the phyllo sheets done, you can omit brushing butter over the top sheet.
  5. Assemble the Top: Spread the cheese filling evenly over the buttered phyllo sheets. Layer with another phyllo sheet and butter it well. This sheet will be a bit more difficult to brush. Repeat this until you finished with all the sheets.
  6. Finish the Pie: Butter the top phyllo sheet with butter as well. Using a sharp knife cut the pie into 8 equal pieces, or however many pieces you want. You don’t have to run your knife all the way through, but this will make it easier to cut the pie after it’s baked.
  7. Bake: Transfer the baking pan to the oven and bake for about 45 min or until golden brown.
  8. Finish: Take a sharp knife and run it through the cut pie again, just to make sure we can easily take out each piece. Serve and enjoy!
process shots showing how to assemble a tiropita with phyllo.

Frequently Asked Questions

What Is A Cheese Pie or Tiropita?

Cheese pies or tiropitas are similar to a spanakopita, minus the spinach. They are so amazing, you simply have to try one! You will instantly fall in love with the creaminess and savory flavor. You can find these pies at specialty European stores, Turkish stores or at Greek Restaurants.  

Why Is It Considered Greek?

This savory tiropita is more of a u0022Greeku0022 version because I added a homemade bechamel sauce – Don’t let that stop you, it couldn’t be more simple to make! Waiting for this pie to cool is probably the hardest thing you’ll have to do. Step out of your comfort zone and try this savory treat!

Can I Make This In Advance?

You can make this cheese pie the night before, up to step 6, then cover tightly with a layer of plastic wrap and foil and store in the fridge. The next day when you are ready to bake, uncover the pie and follow the instructions above! You can also assemble and freeze the whole pie before baking.

a slice of tiropita on a spatula in a baking pan.

Tips

  • You can also make this into triangles, just like spanakopita. If you choose to, simply follow the steps for my spanakopita.
  • In Greece, it is not uncommon to see signs in coffee shops advertising a breakfast combo of coffee and cheese pie. Serve your homemade pie as is, with a hot cup of joe for a true greek inspired breakfast experience!
two slices of tiropita stacked on top of each other on a white plate.

Leftovers

Store leftover tiropita wrapped tightly in the fridge for 3-5 days.

Freezing

You have two options here: assemble and freeze the whole pie before baking or bake the pie, let it cool completely and cut into individual slices. Wrap the slices tightly in saran wrap and place in a freezer bag for convenient grab and thaw pieces. Your cheese pie will last 3-6 months in the freezer.

a slice of tiropita on a spatula in a baking pan.

More Related Recipes

  • Greek Flatbreads
  • Greek Chicken Pasta
  • One Pot Greek Chicken Orzo
  • Greek Salad
  • Skillet Chicken Pot Pie
  • Spanakopita
  • Moussaka Recipe

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

two slices of tiropita stacked on top of each other on a white plate with a bite on a fork.
Print
4.64 from 11 votes

Tiropita – Greek Cheese Pie

Prep 30 minutes
Cook 55 minutes
Total 1 hour 25 minutes
Rate Recipe
This Tiropita, also known as a Greek Cheese Pie, is a traditional and popular European treat! A cheese pie made with bechamel sauce, feta cheese, and ricotta between flaky, buttery layers of phyllo dough.
8

Ingredients

Bechamel Sauce

  • 2 tablespoon butter (unsalted)
  • 2 tablespoon all-purpose flour
  • 1 cup milk
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt

Tiropita

  • 1 cup ricotta cheese
  • 3 cups feta cheese
  • 3 medium eggs
  • 8 tablespoon butter (unsalted, melted)
  • 20 sheets phyllo dough

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Make bechamel sauce

  • Whisk Butter: In a saucepan melt the butter and add the flour. With a whisk, whisk in the flour. Keep whisking for about 2 to 3 minutes.
  • Add Ingredients: Add the milk, nutmeg and salt and whisk everything together. Cook for another 5 minutes and whisk as necessary. Let it cool.

Make Tiropita

  • Make Filling: To a large bowl, add the ricotta, feta cheese and bechamel sauce. Stir well. Add the eggs one at a time into the cheese mixture stirring well after each one.
  • Preheat Oven: Preheat oven to 375°F.
  • Prep Phyllo and Pan: Generously brush melted butter on a 9×13-inch baking pan. Take out the phyllo sheets from the package and lay them flat on your work surface, then cover them with a clean damp kitchen towel, this will prevent the phyllo from drying out.
  • Assemble the Bottom: Place one sheet of phyllo at the bottom of the dish, then butter the top of the sheet. Place another sheet on top of it and brush the top again with butter. Repeat this until you have half of the phyllo sheets done, you can omit brushing butter over the top sheet.
  • Assemble the Top: Spread the cheese filling evenly over the buttered phyllo sheets. Layer with another phyllo sheet and butter it well. This sheet will be a bit more difficult to brush. Repeat this until you finished with all the sheets.
  • Finish the Pie: Butter the top phyllo sheet with butter as well. Using a sharp knife cut the pie into 8 equal pieces, or however many pieces you want. You don't have to run your knife all the way through, but this will make it easier to cut the pie after it's baked.
  • Bake: Transfer the baking pan to the oven and bake for about 45 min or until golden brown.
  • Finish: Take a sharp knife and run it through the cut pie again, just to make sure we can easily take out each piece. Serve and enjoy!

Equipment

  • 1-Quart Saucepan
  • Keep Calm And Bake On Spatula
  • Glass Mixing Bowl Set (3 piece)
  • 9×13-inch Baking Pan (set of 2)

Notes

  1. Phyllo dough: My phyllo dough package had 20 sheets of dough, but make sure you count how many are in your package because some packages may have a couple more or less. Also, make sure to cover it with a damp clean towel as you work with it, because it can dry quickly.
  2. Leftovers: Store leftover tiropita wrapped tightly in the fridge for 3-5 days.
  3. Freezing: You have two options here: assemble and freeze the whole pie before baking or bake the pie, let it cool completely and cut into individual slices. Wrap the slices tightly in saran wrap and place in a freezer bag for convenient grab and thaw pieces. Your cheese pie will last 3-6 months in the freezer.

Nutrition Information

Serving: 1pieceCalories: 520kcal (26%)Carbohydrates: 31g (10%)Protein: 18g (36%)Fat: 36g (55%)Saturated Fat: 22g (138%)Cholesterol: 168mg (56%)Sodium: 994mg (43%)Potassium: 165mg (5%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 956IU (19%)Calcium: 393mg (39%)Iron: 2mg (11%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

two slices of tiropita stacked on top of each other on a white plate with a bite on a fork.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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18 Comments
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Raul
Raul
Posted: 2 years ago

Hi Jo
It sounds fantastic!!
You mentioned about making it with puff pastry. do you use one sheet of puff pastry in the bottom and one on the top?
Thanks for sharing your expertise with us

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Raul
Posted: 2 years ago

Yes, exactly.

0
Reply
Raul
Raul
Reply to  Joanna Cismaru
Posted: 2 years ago

Thanks Jo
Will make it this weekend

0
Reply
Julia
Julia
Posted: 2 years ago

Hi Jo, thank you for sharing a recipe you love, however please note the authentic Greek recipe doesn’t include bechamel sauce sorry. That’s a westernised version with French influence.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Julia
Posted: 2 years ago

Yes, I know, this is my version of it, us Romanians also make any cheese pies as well. 🙂

0
Reply
CAROL GORNTO
CAROL GORNTO
Posted: 2 years ago

Haven’t tried this recipe, but I’d like to know if there’s a sweet version of the Greek Cheese Pie?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  CAROL GORNTO
Posted: 2 years ago

Well you can easily make one with just ricotta cheese, eggs, and then you can add some sugar, I’ve also added raisins too.

0
Reply
CAROL GORNTO
CAROL GORNTO
Reply to  Joanna Cismaru
Posted: 2 years ago

THANK YOU so much……..I will try it!

0
Reply
Janice Smith
Janice Smith
Posted: 2 years ago

Is this good served cold or room temp

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janice Smith
Posted: 2 years ago

I usually like mine warm a bit, so I usually warm it up in the microwave for 30 seconds to 1 min when I take it out of the fridge.

0
Reply
Lori
Lori
Posted: 6 years ago

5 stars
I served this to friends and it was the hit of the meal. I would suggest using a low salt feta as it can be a little salty for some. I made it about 4 hrs. Before baking, simply covered and refrigerated. It came out beautifully.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori
Posted: 6 years ago

So glad you liked this, this is truly one of my favorite pies!

0
Reply
Mira
Mira
Posted: 8 years ago

Hi Jo,

I like you blog and your recipes. Greek Savory Cheese Pie
coughs my attention–sounded over the top.
When I read the recipe and saw grams, I almost gave up on idea of baking the pie. Luckily I read the comments and you have it
” translated” into cups. I hope in the future you will use cups and
ounces , instead of grams and kilograms.
We all try to simplify our work in the kitchen– and some of us even don’t have a scale .
My best,
Mira

0
Reply
cat
cat
Reply to  Mira
Posted: 8 years ago

4 stars
Hi Mira,
I am with you on the cups measurements. Safe to assume you live in USA? Cooks elsewhere use grams/kelos. Also, professional bakers in the states are using grams/kelos with more frequency. I think we may see alot more recipes like this….especially with many blogs being viewed from all over the world.
-cat

0
Reply
Genny Wenger
Genny Wenger
Posted: 8 years ago

For the Greek Savory Cheese Pie what does 250 gr ricotta and 400 gr feta = too?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Genny Wenger
Posted: 8 years ago

250 gr of ricotta is a bit more than a cup, a cup plus 2 tbsp to be precise. 400 gr feta is almost a lb, so 150 gr of feta is a cup, so 400 gr is 2 2/3 cups.

0
Reply
Linda
Linda
Posted: 8 years ago

I am so excited! I am new to your blog and what a great surprise! I don’t have one single savory pie recipe. I can’t wait to make this. It’s right up my alley. Never to old to learn a new trick.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 8 years ago

Thanks Linda, you’ll love it! 🙂

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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