Easy Tiropita recipe (Greek Feta Cheese Pie)

5 from 1 vote

Easy Tiropita recipe (Greek Feta Cheese Pie)

Follow my beginner-friendly recipe for Tiropita with homemade phyllo , the famous traditional Greek feta cheese pie, and make your yiayia proud! Learn how to make flaky phyllo dough from scratch using a simple, foolproof method, then fill it with a rich, flavorful feta cheese filling. This authentic Greek Tiropita recipe is one you'll come back to again and again.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Appetizer, Breakfast, Lunch, Side Dish, Snack

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 586kcal

Author: Makos

Ingredients

For the phyllo pastry dough:

6 cups all-purpose flour
2 teaspoons fine salt
¼ cup olive oil
1 ½ cups water lukewarm
2 tablespoons vinegar
1 cup clarified butter or ghee for brushing, see note#1

For the feta filling:

14.1 ounces feta cheese
10.6 ounces cream cheese see note#2
½ teaspoon freshly ground black pepper or to taste
½ teaspoon dried thyme optional
2 eggs

US Customary - Metric

Instructions

Please follow these instructions to make the homemade Greek phyllo.
✏️ If you're using store-bought phyllo, you'll only need melted butter to brush between the layers.
✏️ If you're using puff pastry, you won't need any butter, as puff pastry already contains plenty of butter.
Make the filling: Crumble the feta into a large bowl using a fork or your hands. Add the cream cheese, the black pepper, the thyme (if using) and eggs and mix well.
Take the phyllo dough out of the fridge. At first, it will be hard. Press it firmly with the rolling pin to flatten it and make it softer. Roll out one piece of dough (the half of the total dough) into a sheet approximately 15 × 12.6 inches (38 × 32 cm).
(If you're making a pie in a round baking pan - see note #3, first shape the dough into a ball, the flatten into a disc with your hands and then roll out with the rolling pin).
Transfer it to a piece of parchment paper, then place it on your baking sheet. Lightly brush with some of the remaining butter, then spread the feta filling evenly over the phyllo using a fork or spatula, leaving a 1-inch (2.5 cm) border around the edges.
Repeat step #3 and roll out the second piece of dough into a sheet approximately 21.6 × 12.6 inches (55 × 32 cm). This sheet is larger because it will be crinkled before being placed over the filling.
Place the second sheet over the filling, gently crinkling it to create a crispier texture. You can do this by lifting it with your hands or by wrapping it loosely around your rolling pin and then unrolling it over the filling. Don't worry too much if it isn't perfect, you can adjust the crinkles with your hands afterward.
👉 Now is a good time to preheat your oven to 360°F (180° C), fan-forced.
Seal the edges by pinching them together with your fingers.
Starting at one point on the rim, pinch the top and bottom layers together between your thumb and index finger. Lift slightly, then twist the pinched section diagonally inward and press it firmly against the rim of the pan to form the first pleat. Continue this pinching and twisting motion all the way around the pie.
Lightly brush the top with butter, paying extra attention to the crinkles and folded edges. Prick the surface several times with a fork to allow steam to escape during baking.
Immediately before baking, sprinkle the surface with a little water (optional). Bake on the middle to lower oven rack at 360°F (180° C), fan-forced for about 1 hour, then reduce the temperature to 320°F (160°C) and continue baking for 10-15 more minutes or until deeply golden brown.
👉 Baking time may vary depending on the oven. If you do half the recipe, it may need less time.
Let the pie cool on a wire rack, then transfer it to a cutting board, slice, and serve warm or at room temperature.

Video

Notes

Note #1: To make 1 cup clarified butter you'll need about 1¼ cups (285 g / 10 oz) unsalted butter. The butter, when used, should be very soft but not melted.

✏️ I prefer to make the phyllo with half butter and half olive oil (I'm from Crete after all!). This makes things a bit messier, because the butter-oil mix melts quickly when at room temperature and spills out from the phyllo. However I find the phyllo much tastier. If you use half butter and half olive oil, store the mixture in the fridge at least for 1 day until completely cold.

Note #2: Traditionally fresh Greek Anthotyro or Mizithra is used but you can also use Philadelphia.

Note #3: You can make this recipe in a 15-inch or 16-inch round pan or you can use two 11-inch round pans. For two 11-inch round pans, you'll divide the dough into 4 pieces.

Storage:

Allow the pie to cool completely to room temperature before storing to prevent sogginess from condensation.

➡️ Store at room temperature for up to 1 day.

➡️ Refrigeration: Wrap the cooled pie tightly in aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3 to 4 days.

➡️ Freezing unbaked: Assemble the pie in a freezer-safe dish, cover tightly with layers of plastic, and freeze for up to 6 months. Bake directly from frozen, adding 10 to 15 minutes to the original baking time.

Reheating:

Oven method: Set your oven to 350°F (180°C), place the refrigerated pie slices directly on a baking sheet, very lightly spray with water and bake for 15 minutes.

Air fryer: Set the air fryer to 330°F (165°C), place 1-2 slices in the basket, ensuring proper airflow around them, very lightly spray with water and air fry for 7 to 10 minutes.

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