Tiropita Greek Cheese Pie

This traditional tiropita brings the authentic taste of Greece straight to your table with its crispy phyllo layers and creamy feta filling. It's the perfect combination of crunchy and creamy textures that I've perfected after years of experimenting with my Greek grandmother's recipe.

I first made this tiropita for a Mediterranean themed dinner party and it disappeared within minutes. Now it's requested at every family gathering and has become my signature dish when friends ask me to bring something homemade.

Ingredients

• Barrel aged Greek feta cheese: Adds authentic tangy flavor and creates the perfect foundation for the filling
• Garlic and herb cream cheese: Provides creaminess and complements the sharpness of feta
• Grated Parmesan cheese: Brings umami depth and saltiness without overpowering
• Greek yogurt or sour cream: Lightens the filling and adds pleasant tanginess
• Phyllo pastry: Creates the signature flaky layers; look for fresh packages in the refrigerated section
• Melted butter: Helps achieve golden crispy layers and rich flavor
• Club soda: The secret ingredient that creates extra flaky results
• Sesame seeds: Add visual appeal and subtle nutty flavor

Step-by-Step Instructions

Prepare The Oven And Phyllo:

Preheat your oven to 350°F with the fan setting. Remove phyllo from refrigerator about 20 minutes before starting to reach room temperature. When ready to use unwrap the pastry but immediately cover with a slightly damp clean kitchen towel to prevent drying out. This step is crucial as dried phyllo becomes brittle and impossible to work with.

Create The Cheese Filling:

Place all filling ingredients in a medium bowl — feta cheese, garlic herb cream cheese, Parmesan and yogurt. Use a pastry cutter or sturdy fork to break down the feta while combining everything. The texture should be somewhat coarse not completely smooth as those small chunks of feta create delightful pockets of flavor in the finished pie.

Prepare The Base:

Brush your baking pan generously with melted butter. Lay one sheet of phyllo over the base allowing it to overhang the sides. Drizzle with butter using a pastry brush. Add a second sheet at a slight angle for better coverage, drizzle with butter, and repeat with a third sheet. Keep the remaining phyllo covered while working to prevent drying.

Create Phyllo Pleats:

Place a single phyllo sheet on your work surface and drizzle with butter. Scatter a portion of the cheese filling evenly across the sheet. Top with another phyllo sheet and press gently to adhere. Drizzle more butter then carefully fold the layered sheets into an accordion or concertina shape creating a pleated strip. This technique creates beautiful texture and layers.

Assemble The Pie:

Create four pleated phyllo strips following the previous step. Arrange these pleated strips in your pastry lined pan forming an attractive pattern. Drizzle with additional butter. Dip your fingertips in club soda and lightly sprinkle over the pastry focusing especially on the edges. This helps create extra crispiness and flakiness.

Complete The Pastry Wrapping:

Fold the overhanging phyllo sheets over the filling to completely encase it. As you fold each overhang drizzle lightly with butter. You should end up with three to four layers of phyllo on top. This creates the perfect protective crust that will become golden and crisp.

Score And Bake:

Using a sharp knife score the top of the pie creating portion guidelines without cutting all the way through. This makes serving easier later. Drizzle the top with remaining butter and sprinkle lightly with club soda. Scatter sesame seeds across the surface. Bake for 40 to 45 minutes until the pastry turns a beautiful golden brown and becomes audibly crisp.

Rest And Serve:

Allow the tiropita to cool for at least 10 minutes before slicing along your score lines. This resting period helps the filling set slightly and makes for cleaner slices. Serve warm or at room temperature for the best flavor experience.

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The quality of feta makes all the difference in this recipe. I once splurged on an authentic barrel aged Greek feta from a specialty market and the difference was remarkable; the creamy texture and perfect balance of saltiness elevated this simple pie into something truly special. My family still talks about that particular tiropita whenever we gather for Greek food.

Storage Recommendations

Tiropita stays crisp at room temperature for several hours making it perfect for entertaining. For longer storage, refrigerate leftovers in an airtight container for up to three days. To reheat, place in a 300°F oven for about 10 minutes to restore crispness. The microwave works in a pinch but sacrifices the crispy texture.

Smart Substitutions

If you cannot find Greek feta, substitute with Bulgarian or French feta which offer similar texture and flavor profiles. For a lighter version replace half the cream cheese with ricotta. Lactose sensitive guests might appreciate a version made with lactose free cream cheese and a firm goat cheese instead of feta. The result will be different but equally delicious.

Serving Suggestions

In Greece, tiropita is enjoyed as a quick breakfast with coffee, a light lunch with a side salad or as part of a larger mezze spread. I particularly love serving it alongside a crisp Greek salad dressed simply with olive oil and lemon juice. For an elegant appetizer, cut into small triangles and pair with a glass of crisp white wine like Assyrtiko or Sauvignon Blanc.

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This tiropita brings Greece to your kitchen and is sure to impress for any occasion.

Frequently Asked Questions

→ Can I make tiropita ahead of time?

Yes, you can assemble tiropita up to 24 hours ahead and store it covered in the refrigerator before baking. You can also freeze it unbaked for up to 3 months - just add 10-15 minutes to the baking time when cooking from frozen.

→ What can I substitute for herb cream cheese?

If you don't have herb cream cheese, you can use plain cream cheese and add 1-2 teaspoons of dried herbs like dill, oregano, or thyme, plus a small minced garlic clove. Ricotta cheese with herbs is another good alternative.

→ Why do you use club soda in the tiropita?

Club soda creates steam during baking, which helps the phyllo layers separate and become extra crispy and flaky. It's a traditional technique that results in that distinctive light texture Greek pies are known for.

→ What's the best way to handle phyllo dough?

Always bring phyllo to room temperature before using (about 2 hours), keep unused sheets covered with a slightly damp kitchen towel to prevent drying, and work quickly but gently. Don't worry if sheets tear - you can patch them together, and they'll be unnoticeable in the finished pie.

→ Can I use a different cheese instead of feta?

While traditional tiropita uses feta, you can substitute with other crumbly, tangy cheeses like goat cheese or a mixture of ricotta and pecorino. The flavor profile will change slightly, but the texture should remain similar if you maintain the cheese-to-yogurt ratio.

→ What's the best way to reheat leftover tiropita?

For the crispiest results, reheat tiropita in a 350°F (175°C) oven for 10-15 minutes. Avoid microwaving as it makes the phyllo soggy. If you're in a hurry, a toaster oven works well for smaller portions.