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Loading...A classic Greek tiropita features shatteringly crisp phyllo layers wrapped around a salty, creamy filling of feta and ricotta. It is a staple at tavernas, family tables, and holiday gatherings across Greece. Serve it warm as a meze, brunch centerpiece, or light lunch with a simple green salad.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 26 gFat
- 16 gSaturated Fat
- 25 gCarbs
- 1 gFiber
- 2 gSugar
- 14 gProtein
- 720 mgSodium
- 145 mgPotassium
- 285 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the cheese filling
- 8 oz feta cheese, crumbled
- 1 cup whole-milk ricotta
- 2 large eggs, lightly beaten
- 1/4 cup fresh dill, finely chopped
- 1/4 tsp freshly ground black pepper
- Pinch of grated nutmeg
For the phyllo layers
- 12 sheets (about 12 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 tbsp extra-virgin olive oil
Directions
- Preheat the oven to 350°F (175°C) and lightly butter a 9-inch round pie dish or square baking pan.
- In a medium bowl, mash the crumbled feta with the ricotta, eggs, dill, black pepper, and nutmeg until smooth but still slightly textured.
- Keep the phyllo sheets covered with a clean, slightly damp kitchen towel while you work so they do not dry out.
- Lay 6 phyllo sheets in the prepared pan, brushing each sheet generously with melted butter and letting the edges hang over the sides; rotate the pan slightly between sheets so the overhang is uneven.
- Spread the cheese filling evenly over the base layer, then fold the overhanging phyllo up and over the filling.
- Top with the remaining 6 phyllo sheets, again brushing each with melted butter and tucking the edges down around the filling.
- Score the top gently through the upper layers into 6 wedges with a sharp knife and drizzle the olive oil over the surface.
- Bake on the middle rack for 40 to 45 minutes, until the top is deep golden brown and crisp.
- Let the pie rest at room temperature for 10 minutes so the filling sets, then cut along the scored lines and serve warm or at room temperature.
Cook’s Notes
- Always keep unused phyllo covered with a damp towel; dried sheets crack and break easily.
- Brushing butter between every single sheet is what creates the signature shatteringly crisp layers.
- For a tangier, more complex flavor, replace up to half the feta with grated kefalotyri or graviera.
- The pie can be assembled up to 6 hours ahead and baked just before serving, or baked, cooled, and reheated at 300°F for 10 minutes.
- Serve with lemon wedges and a crisp cucumber-tomato salad to balance the richness.
