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two slices of tiropita stacked on top of each other on a white plate.
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4.70 from 13 votes

Tiropita - Greek Cheese Pie

Indulge in the authentic flavors of Greece with this sumptuous Tiropita. Between layers of delicately crispy phyllo dough lies a creamy blend of ricotta and feta, harmoniously melded with a hint of rich bechamel. Every bite transports you to a Mediterranean haven, making it a dish you'll crave and cherish time and again.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Appetizer, Pie
Cuisine: Greek, Romanian
Keyword: cheese pie, tiropita
Servings: 8
Calories: 520kcal

Ingredients

Bechamel Sauce

  • 2 tablespoons butter unsalted
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • teaspoon nutmeg
  • ¼ teaspoon salt

Tiropita

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

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 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!

Video

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

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