Tyropita
This classic Greek cheese pie features flaky layers of phyllo dough encasing a rich, savory filling. A blend of cheeses and egg creates a creamy interior, perfect for an appetizer or light meal. It's baked until golden and crisp.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 635 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gphyllo dough, thawed
- 120 gunsalted butter, melted
filling
- 300 gfeta cheese, crumbled
- 250 gricotta cheese
- 30 gparmesan cheese, grated
- 2 pcsegg, large
- 60 mlmilk
- 2 tbspfresh parsley, finely chopped
- 0.5 tspblack pepper, freshly ground
Equipment
pastry brush · large bowl · knife · whisk · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
About 5 min
- 2
In a large bowl, combine the feta cheese, ricotta cheese, parmesan cheese, eggs, milk, fresh parsley, and black pepper. Mix well until all ingredients are evenly incorporated.
About 5 min
Cook’s note: Taste the mixture and adjust seasoning if needed; feta is salty, so you might not need additional salt.
- 3
Unroll the phyllo dough carefully. Keep the phyllo sheets covered with a damp cloth while working to prevent them from drying out.
About 1 min
Cook’s note: Work quickly to prevent the phyllo from becoming brittle.
- 4
Brush the bottom of the prepared baking dish with some melted butter.
About 1 min
- 5
Lay one sheet of phyllo dough in the dish, allowing any excess to hang over the sides. Brush generously with melted butter.
About 1 min
- 6
Repeat with five more phyllo sheets, buttering each layer individually. You should have six buttered layers forming the base.
About 3 min
- 7
Spread the entire cheese filling evenly over the phyllo base in the baking dish.
About 2 min
- 8
Place another sheet of phyllo dough over the filling, brush with melted butter, and repeat until you have six more buttered layers on top of the filling.
About 3 min
- 9
Trim any overhanging phyllo dough with a sharp knife, or fold it inward to create neat edges.
About 1 min
- 10
Score the top layers of the pie into serving-sized squares or diamonds using a sharp knife, but do not cut all the way through to the filling.
About 2 min
Cook’s note: Scoring helps steam escape and makes for easier serving later.
- 11
Brush the top layer generously with any remaining melted butter.
About 1 min
- 12
Bake in the preheated oven for 40 minutes, or until the top is golden brown and crispy.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely tent it with aluminum foil.
- 13
Remove from the oven and let the tyropita rest for 10 minutes before cutting and serving.
About 10 min
Cook’s note: Resting allows the layers to settle and makes cutting cleaner.
Per serving
Nutrition
- Calories
- 635kcal
- Protein
- 21.6g
- Carbs
- 46.7g
- Fat
- 40.1g
- Fibre
- 1.8g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tyropita tightly covered in the refrigerator.
Reheat in a preheated oven at 150°C (300°F) until warmed through and crispy, about 10-15 minutes.
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