The Crispiest, Creamiest Greek Cheese Pie (Tiropita)

Tiropita is a Greek cheese pie with feta and phyllo.Very crispy and flaky, with a creamy filling made with Bechamel cream!

Tiropita is amongst the most famous Greek pies. It's as popular as Spanakopita! The salty feta cheese with crispy, buttery phyllo, and the crunchy sesame seeds on top make this pie simply irresistible!

Table Of Contents

• How To Make Tiropita
• Make Ahead
• Serve With
• Recipe

There are so many Greek recipes for Tiropita. Every area in Greece has its own unique variation. There are recipes with homemade phyllo, phyllo pastry, and puff pastry. As well as, filling variations using just feta cheese and eggs, or a creamier filling like we do today. This version though has the best creamy-crispy contrast.

Here are my other Tiropita recipes to try:

• Mum's Extra Crispy Tiropita Rolls
• 30-Minute Cheese Pie With Anthotyro Cheese

How To Make Tiropita

The Cream: To make this delicious Greek Tiropita first make the creamy filling. Just like when making Bechamel cream. Melt butter and then mix in some flour to create a thick paste-like mixture. Pour in milk (needs to be warm or at room temperature at least to prevent lumps from forming) and whisk until a thick cream forms.

Add the feta cheese and cook over low heat until feta cheese melts almost completely. Stir constantly with a wooden spoon as you do that. I find that cooking the feta gives it a stronger flavor. You can skip that if you want though and simply mix it in together with the egg yolks as mentioned below.

Take the cream off the heat and stand for 10 minutes. Then stir in egg yolks.

The Phyllo: Add 6 phyllo sheets to the pan starting crosswise and then continue in order to cover all sides, leaving half of each phyllo sheet to hand out of the pan. Then add the filling and cover it with the phyllo that hangs out of the pan. This is done to secure the filling and ensure it won't leak out and stick on the sides.

On top add 2 more phyllo sheets ruffled. The reason we ruffle the phyllo is to make it fit inside the pan and to create a crispier top.

Important: Brush each phyllo with melted butter. This way it bakes properly and becomes crispy and flaky!

Make Ahead

You can make this Greek cheese pastry ahead of time, and keep it either in the fridge or in the freezer. For example, make it a day ahead and bake on the next day, or if you want to keep it for later use, store it in the freezer for up to a month, and thaw it in the fridge overnight before baking.

Serve With

Serve this delicious Greek feta pie with a creamy Beetroot Salad With Greek Yogurt, a Herby, Lemony, Potato Salad, a Greek Salad, or some Greek Horta.

Recipe