Cheese pie-Tiropita

This delicious Greek pie made with  paper-thin sheets of phyllo pastry, with a creamy cheese filling is  the essence of  everyday Greek menu.


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10 phyllo leaves
500 gr hard feta (goat cheese)
7 eggs
2 cups of milk, tepid
8  tsps flour
5 tbs melted butter to grease the phyllo
salt, pepper


Preheat oven at 180° C.

  • Crumble the feta with your fingers or crush it with a fork in a bowl.
  • Melt the butter in a pot, add the flour, stirring to avoid lumps, and pour the milk.
  • Stir well into a thick and smooth cream, add salt and a little pepper, then remove from the heat.
  • Stir it, leave to cool completely and then mix the cream with the cheese crumbs.
  • Add lightly beaten eggs to the cheese mixture. Stir the ingredients well.
  • Butter a medium sized baking dish and lay half of the phyllo leaves on the bottom of the pan, brushing each separately with butter .
  • Spread the cheese filling evenly over the phyllo. Fold back the phyllo ends over the filling.
  • Butter the top and lay the rest of the phyllo leaves over it, buttering each separately.
  • Cut away any phyllo ends protruding beyond the pan edge. Butter the top phyllo leaf well, then lightly score in strips.
  • Sprinkle with some water and bake the pie in a moderate oven for 45 minutes.
  • Cut the cheese pie into pieces, while still warm, and serve.


You can use shortcrust, if you can not find phyllo pastry.
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