Tiropita — Crispy Greek Cheese Pie with Feta and Phyllo
Where spanakopita has spinach, tiropita has pure, unapologetic cheese. My Yiayia made individual triangles for us as children — we'd eat them warm from the oven, the phyllo shattering and the feta melting. This version makes a full tray, but the spirit is the same.
Ingredients (serves 10–12)
- 600g (1.3 lbs) Greek feta, crumbled
- 250g (9 oz) ricotta or anthotyro cheese
- 4 eggs, beaten
- ¼ tsp white pepper
- Pinch of nutmeg
- 500g (1 lb) phyllo pastry, thawed
- 100ml Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, for brushing
Instructions
- Mix feta, ricotta, eggs, pepper, and nutmeg until well combined. Taste — feta is salty, so you likely won't need extra salt.
- Brush a large baking pan with Mr. Papou's Extra Virgin Olive Oil. Layer 8 sheets of phyllo, brushing each generously with olive oil.
- Spread the cheese filling evenly over the phyllo.
- Layer the remaining phyllo on top, brushing each sheet with olive oil. The olive oil is what gives each layer its distinct crispiness — our Koroneiki oil has a high smoke point and a clean flavor that lets the feta shine.
- Score the top into portions. Sprinkle lightly with water.
- Bake at 180°C/350°F for 40–45 minutes until deeply golden and crisp.
- Rest 10 minutes before serving.
