Tiropita - Greek Cheese Pie
This Tiropita - Greek Cheese Pie is a flaky, buttery dream layered with creamy ricotta, salty feta, and a homemade béchamel for extra richness. A cozy, crowd-pleasing dish that tastes like home.
Servings: 8
Calories: 520kcal
Equipment
Ingredients
Bechamel Sauce
- 2 tablespoons butter unsalted
- 2 tablespoons 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 tablespoons butter unsalted, melted
- 20 sheets phyllo dough
Instructions
Make bechamel sauce
- 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 the milk, nutmeg and salt and whisk everything together. Cook for another 5 minutes and whisk as necessary. Let it cool.
Make Tiropita
- 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 to 375°F.
- 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.
- 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.
- 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.
- 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.
- Transfer the baking pan to the oven and bake for about 45 min or until golden brown.
- 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
- Don’t skip the béchamel — it gives the filling that velvety texture.
- If your feta is really salty, ease up on the added salt.
- Keep your phyllo covered with a damp towel while assembling to prevent it from drying out.
- Score the top before baking for clean slices later.
- Freezes beautifully, baked or unbaked.
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
