Greek Cheese Pie (Tiropita)

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There are so many different types of cheese pies in Greece, it's unbelievable. I previously included the recipe for small cheese pies (tiropitakia) made with yoghurt dough. Now, here is another cheese pie which is incredibly easy to prepare and is unbelievably light - you almost need weights to keep it on the plate!

Delicious, and - very important - kids love it! In our experience anyway.


10 sheets filo pastry
½ kg full fat anthotiro cheese or 2 cups ricotta cheese
150g feta cheese
2 tablespoons melted butter
1 teaspoon ground cinnamon
2 free range eggs
200ml milk


Open the sheets of filo pastry and leave them out to dry and reach room temperature.

Once they have dried, crumble the filo pastry into small pieces and put them in a mixing bowl.

Add crumbled feta and crumbled anthotiro or ricotta and mix them with the filo.

Beat the eggs thoroughly and add the cinnamon, milk and melted butter to the eggs.

Add the egg mixture to the filo mixture and mix using your hands.

Butter a shallow, medium size oven dish and put the mixture in it.

Level it with your hands.

Bake in a pre heated oven at 180 degrees C for 40 minutes or until golden brown.

Remove from the oven and cut into portions (see photo).

If you've tried this recipe please rate it!

Eat And Enjoy!


Dorothy said...

Thank you for stopping by our site I love your recipe and will make it this week..I have to buy the filo sheets...never used them before..wish me luck..

Dorothy from grammology

Unknown said...

Yummy, oh this looks so good. Thank you!

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Anonymous said...

This sounds so tasty and traditional, I can definitely see kiddos liking this :). I'd like to share your recipe on our blog, you can email me if you're interested at

Think With Your Taste Buds - Chicken said...

Can you tell me what changes/additions you would make to this to make a sweet pie? How much sugar? Would you use the same cheeses?

symposio said...

Martha - you would have to remove the feta cheese. Anthotiro is fine and make up the removed feta with extra anthotiro. Also add 1 tablespoon of honey into the mix.

You can optionally sprinkle icing sugar on top before serving.

Hope this helps!

George said...

I never add sugar to the mixture as we eat these for lunch or even with dinner as an appetizer. I use Cottage Cheese (2 lbs), Feta (1 lb), cream cheese (2 packages), fresh dill (1 tbsp), kefalograviera (1/2 cup)(hard greek cheese) butter (half stick)and 3 eggs - I dont use salt because the kefalograviera and feta is salty enough, but thats me.

Then line a pan with seven sheets of filo dough, lightly buttering each one. Pour the mixture into the lined filo dough pan. Layer 10 pieces filo dough on top on the mixture again buttering each one as you stack them. Dash top with sesame seeds and bake at 375 for roughly 1 hour or until golden brown.

Whats Cookin Italian Style Cuisine said...

just stopped by to thank you for this recipe we loved it!

symposio said...

Pegasuslegend - thanks so much! We're glad you liked it!

Nettie said...

Can you please tell me the size lf the filo sheets? Or the weight? Here in Holland we have different sizes..d I can't wait to make it. Thanks for your answer!

symposio said...

Nettie - I don't know what sizes you have in Holland, but here we have a standard size of filo sheet which is sold in packets. To give you an idea, it is approx 38cm x 32cm. Hope this helps and good luck!!

Unknown said...

Just made these are they're very nice. Mine look a little different from your photo, uniformly smooth, where yours look more flaky on top. I'm wondering if I crumbled the filo too much.

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