Best 5 Tiropita Greek Savoury Cheese Pie Recipes

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Embark on a culinary journey to the heart of Greek cuisine with Tiropita, a delightful savory cheese pie that tantalizes taste buds with its flaky phyllo pastry and a heart of creamy, flavorful cheese. This traditional Greek dish is a celebration of simple, rustic ingredients, masterfully combined to create an irresistible treat. Discover the art of crafting Tiropita at home with our comprehensive guide, offering step-by-step instructions and a wealth of tips to ensure perfect results every time. Immerse yourself in the rich history and cultural significance of Tiropita, a beloved dish that has been enjoyed for centuries. Delve into variations of this classic recipe, including the delectable Spanakopita, a spinach and cheese pie, and the indulgent Bougatsa, a custard-filled phyllo pastry. Explore the nuances of each recipe, uncovering the unique flavors and textures that make them so cherished.

Here are our top 5 tried and tested recipes!

TIROPITA (GREEK SAVOURY CHEESE PIE)



Tiropita (Greek Savoury Cheese Pie) image

Make and share this Tiropita (Greek Savoury Cheese Pie) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (1 lb) package frozen phyllo dough
6 tablespoons butter
1/2 cup flour
1/3 cup milk
6 eggs
3/4 lb feta cheese, crumbled
1 cup kefalograviera cheese or 1 cup regato cheese
2 cups ricotta cheese (or anthotiro or cottage cheese)
8 ounces butter, melted

Steps:

  • Thaw phyllo dough completely.
  • Melt the 6 tablespoons butter in a large saucepan.
  • Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.
  • Slowly whisk in the milk.
  • Cook over medium heat, whisking constantly, until sauce thickens.
  • Remove from heat and let cool for 10 minutes.
  • Quickly whisk the eggs into the sauce one at a time.
  • Then stir in the cheese.
  • Preheat oven to 375°F.
  • Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).
  • Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).
  • Take one sheet at a time and place in baking dish.
  • Brush phyllo generously with butter.
  • Use about 6 sheets this way and then add 1/2 of cheese filling.
  • Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.
  • Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.
  • Brush top generously with remaining butter.
  • Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.
  • Make sure you don't cut right through pie.
  • Bake for about 45 minutes to one hour, or until golden brown.
  • (Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).
  • Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.

TRADITIONAL TIROPITA RECIPE (GREEK CHEESE PIE WITH FETA)



Traditional Tiropita recipe (Greek cheese Pie with feta) image

Looking for a traditional Greek Tiropita recipe? This delicious Greek cheese pie filled with a rich feta filling, wrapped in golden-brown crispy phyllo will amaze you.

Provided by Eli K. Giannopoulos

Categories     Sides

Time 1h25m

Number Of Ingredients 11

8-10 sheets of phyllo pastry
200g feta cheese, crumbled (7 ounces)
3/4 of a cup heavy cream
100g grated Parmesan or Regato or kefalograviera (3.5 ounces)
100g grated Gouda cheese or Emedal cheese (3.5 ounces)
100g ricotta cheese or anthotiro (3.5 ounces)
2 large organic eggs, beaten
2 tbsps fresh mint (optional)
olive oil or melted butter
sesame seeds (optional)
freshly ground pepper

Steps:

  • If you choose to prepare this Greek tiropita recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
  • Prepare the filling for the tiropita. This traditional tiropita recipe, calls for three different kind of cheese for extra flavour! Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and heavy cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 20-30 minutes.
  • For this tiropita recipe you will need a large baking tray, approx. 20*30 cm. Using a pastry brush, butter the bottom and sides of the tray. Place one sheet of phyllo at the bottom of the pan and with a cooking brush sprinkle some olive oil or melted butter. Repeat the procedure, adding 4-5 more sheets of phyllo dough. You will use 5-6 phyllo sheets for the bottom of the tiropita.
  • Pour in the feta cheese mixture and smooth with a spatula. With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture. Top the tiropita with 4-5 more phyllo sheets, making sure to oil or butter each one, before adding the other; roll in the edges. Brush the top with oil or butter, sprinkle with water and sesame seeds. If using commercial phyllo dough to make this tiropita recipe make sure to scar the top with a sharp knife, to help release the steam.
  • Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving. Enjoy!

Nutrition Facts : ServingSize 1 piece, Calories 297kcal, Sugar 1.7g, Sodium 559.6mg, Fat 21.2g, SaturatedFat 9.9g, UnsaturatedFat 9.9g, TransFat 0.3g, Carbohydrate 14.3g, Fiber 0.6g, Protein 12.6g, Cholesterol 84.6mg

GREEK CHEESE PIE - TIROPITA



Greek Cheese Pie - Tiropita image

With phyllo sheets, Greek feta cheese & gruyere, it is guaranteed to be a hit.

Provided by by Jenny | The Greek Foodie

Categories     Appetizer     Main     Snack     Vegetarian

Number Of Ingredients 9

0.6 lb Greek feta cheese (I like Vikos and Dodoni.)
12 oz gruyere cheese (grated. )
3.5 oz Philadelphia cheese (About half of the classic package.)
1 cup milk
4 eggs, medium-average size (If you have large eggs please use 3.)
1 box organic phyllo sheets
1.5 sticks butter ( melted)
1 tablespoon fresh thyme leaves
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 350* F.
  • Melt the butter in a small saucepan over medium heat.
  • Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
  • In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
  • Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
  • Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
  • Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
  • Score gently with a sharp knife.
  • Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
  • Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.

Nutrition Facts : Calories 336 kcal, Sugar 2 g, Sodium 484 mg, Fat 24 g, SaturatedFat 14 g, Carbohydrate 17 g, Fiber 1 g, Protein 13 g, Cholesterol 108 mg, ServingSize 1 serving

GREEK CHEESE PIE



Greek Cheese Pie image

This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 1h25m

Yield 12

Number Of Ingredients 4

14 ounces feta cheese, crumbled
2 eggs
10 sheets phyllo dough, thawed if frozen
½ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • Mix feta cheese and eggs together in a bowl for the filling; set aside.
  • Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
  • Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
  • Repeat with remaining phyllo, oil, and filling to assemble the second pie.
  • Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 9.7 g, Cholesterol 60.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 457.4 mg, Sugar 1.4 g

TIROPITA - GREEK CHEESE PIE



Tiropita - Greek Cheese Pie image

Make and share this Tiropita - Greek Cheese Pie recipe from Food.com.

Provided by alligirl

Categories     Cheese

Time 1h30m

Yield 32 squares, 32 serving(s)

Number Of Ingredients 11

6 tablespoons butter
8 tablespoons flour
2 cups milk
1 teaspoon salt
1 dash nutmeg
1 lb feta cheese
1 cup grated kefalotiri (Cheese -- or Parmesan)
4 eggs
1/4 cup chopped parsley
3/4 lb phyllo dough (pastry sheets)
3/4 cup melted butter

Steps:

  • Melt butter in small saucepan over low heat; blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Cool.
  • Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.
  • Butter a 9X13 inch baking pan.
  • Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan.
  • Pour in the cheese filling and cover with the remaining pastry sheets, brushing each sheet with butter.
  • Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the pan to the other. Bake in a moderate oven until golden, about 45 minutes.
  • Cut into squares and serve hot.

Tips:

  • For the best results, use high-quality feta cheese. It should be firm and crumbly, with a slightly salty flavor.
  • If you can't find phyllo dough, you can use puff pastry instead. Just be sure to roll it out thinly before using.
  • To prevent the pie from drying out, brush the top with olive oil before baking.
  • Tiropita can be served warm or cold. It's a great dish for breakfast, lunch, or dinner.

Conclusion:

Tiropita is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover feta cheese, and it's also a perfect dish for a party or potluck. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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