Tiropita (pronounced “tee-ro-pee-taare”) is a mouthwatering traditional Greek cheese pie that's as easy to make as it is delicious. It's light, with layers of flaky phyllo pastry and a creamy, delicious filling made from sweet anthotiro and tangy feta cheese that's been seasoned with fresh mint and dill.
Tiropita means “cheese pie” in Greek, and this tasty dish comes in various shapes and sizes. Tiropita is a delicious savory pie to serve up for dinner, or you can slice it up and serve it at parties as a light appetizer. In Greece, it's often enjoyed at breakfast with a cup of coffee, but after trying it, we think you'll agree tiropita tastes fantastic any time of day!
Spanakopita and tiropita are similar Greek dishes made with phyllo pastry, but there are a few key differences.
Tiropita is made solely from cheese, while spanakopita is made from spinach and feta, and occasionally, only from spinach. Both are very popular, but tiropita is eaten throughout the day.
Absolutely! It's so simple to make individual tiropitas, and it's perfect for parties. Mini tiropitas are called tiropitakia. You can make them into triangles, rolls, or spirals. Go with whatever shape you find most aesthetically pleasing.
If desired, you can garnish your tiropita with sesame seeds.
If you don't have fresh herbs, you can use 1 tablespoon of dry herbs as a substitute.
When scoring the tiropita, make sure not to cut all the way through it.
Once cooled, wrap your tiropita and store it in an airtight container in the fridge for up to four days. Eat it at room temperature or reheat your tiropita in the oven at 280F until warmed through.
Preheat your oven to 350F. Brush a casserole dish with olive oil.
Mash the feta and anthotiro cheeses in a large bowl to combine.
Mix in the mint, dill, and pepper.
Whisk the eggs in a small bowl. Beat the eggs into the cheese with olive oil.
Spread one phyllo sheet along the bottom of the casserole dish. Brush with oil.
Place a second sheet on top of the first. Brush with oil. Repeat until you have layered 6 sheets.
Spread the cheese mixture over the phyllo.
Cover it with the remaining phyllo sheets, brushing with oil in between each addition.
After brushing the final phyllo sheet with olive oil, score it with a sharp knife. If using sesame seeds, sprinkle them over the top.
Spray a little water over the top of the phyllo.
Bake for 40 minutes. Move the tiropita to the bottom of the oven and cook for 5 minutes more.
Remove from the oven and leave for 15 to 20 minutes to cool. Slice the pie, and serve.
Use a 9×13-inch casserole dish to make your tiropita.