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Tiropita - Greek Cheese Pie
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.
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 1 cup milk
- ⅛ tsp nutmeg
- ¼ tsp salt
- 1 cup ricotta cheese
- 3 cups feta cheese
- 3 medium eggs
- 8 tbsp butter unsalted, melted
- 20 sheets phyllo dough
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 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 9x13-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!
- 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.
- 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.
Serving: 1piece | Calories: 520kcal | Carbohydrates: 31g | Protein: 18g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 168mg | Sodium: 994mg | Potassium: 165mg | Fiber: 1g | Sugar: 4g | Vitamin A: 956IU | Calcium: 393mg | Iron: 2mg