Tiropita – Greek Cheese Pie

Tiropita – Greek Cheese Pie

In Greece, you can buy slices of Tiropita almost anywhere. At any bakery and the corner street store and at any time. You can smell the pastry cooking at all times of the day. From breakfast to dinner. Here’s my version of this pie.

60ml Olive Oil
100g Plain Flour
400ml Milk
60ml Greek Yogurt
1 Egg
200g Feta Cheese
50g Gruyère cheese, grated
1 pack 450g phyllo pastry sheets
1/4 cup chopped dill
Salt & Pepper
Extra Olive oil for greasing
In a medium sauce pan whisk together the 60ml olive oil with the flour.
Heat over medium heat by whisking constantly. Once the flour gets a nice golden colour, add the milk slowly. Continue whisking until you have a nice thick cream. Remove from heat. Set aside to cool for a few minutes. Mix in the yogurt, dill, egg, feta, Gruyère cheese and salt & Pepper to season.

Preheat oven to 200 degrees fan.
Lay open the phyllo sheets on your working surface. Grease a 10- inch round pan with a good splash of olive oil. Take one phyllo sheet and lay it flat. Grease with olive oil, using a pastry brush. Spread lengthwise a 1cm thick line of the filling. (Leave a 1cm empty space on each end of the phyllo so the filling won’t come out when rolling) Start rolling the phyllo gently, towards it’s other end. Add the 1st phyllo roll into the outer side of the pan. Press softly so it will fit exactly to the walls of the pan.

Continue the same process until you fill the pan. (NOTE: every time you add a new phyllo roll into the pan, make sure to secure it’s ending under the previous phyllo roll so it doesn’t unravel) Once you have filled the pan, grease the top with some olive oil. With a toothpick prick the pie all around so the steam will be able to come out while baking and not the filling. Bake for approximately 10 minutes at 200 degrees then reduce the heat to 180 and cook for another 20/30 minutes.
Shake the pan to make sure the pie is cooked at the bottom (shouldn’t stick to the pan)

>If you want to add spinach into it, cook up an onion and wilt in 160g baby spinach and add it after the cheese mixture has cooked.

Kali Orexi ??


Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

Scroll to Top