Tiropita (Feta Cheese Phyllo Pie)

Name: Tiropita (Feta Cheese Phyllo Pie)
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 8 oz feta cheese, crumbled; 1 cup whole-milk ricotta cheese; 3 large eggs, beaten; 1/4 cup fresh dill, finely chopped; 1/2 tsp black pepper, freshly ground; 1/8 tsp ground nutmeg; 12 frozen phyllo dough sheets, thawed; 1/2 cup unsalted butter, melted; 2 tsp sesame seeds (optional)

A classic Greek savory pie with a creamy, salty feta and egg filling enclosed in crisp, buttery layers of phyllo dough. Perfect as a party appetizer or light snack.

80 minMediumServes 8350 cal/serving

GreekAppetizerOvenVegetarianNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

8 oz feta cheese, crumbled
1 cup whole-milk ricotta cheese
3 large eggs, beaten
1/4 cup fresh dill, finely chopped
1/2 tsp black pepper, freshly ground
1/8 tsp ground nutmeg
12 frozen phyllo dough sheets, thawed
1/2 cup unsalted butter, melted
2 tsp sesame seeds (optional)

Instructions

1

Preheat oven to 375°F. Brush a 9-by-13-inch baking dish with melted unsalted butter.
2

In a large bowl, combine 8 oz crumbled feta cheese, 1 cup whole-milk ricotta cheese, 3 beaten large eggs, 1/4 cup finely chopped fresh dill, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Mix well until smooth.
3

Lay one sheet of frozen phyllo dough sheets, thawed in the prepared dish. Brush evenly with melted unsalted butter. Repeat until you have layered half the 12 sheets, each brushed with butter.
4

Pour the cheese filling over the phyllo and spread evenly.
5

Layer the remaining frozen phyllo dough sheets, thawed sheets on top, brushing each with melted unsalted butter. Tuck any overhanging edges under the pie.
6

Brush the top generously with remaining melted unsalted butter. Sprinkle with 2 tsp sesame seeds (optional) if using. Score the top layer of phyllo into serving rectangles using a sharp knife.
7

Bake for 35 to 40 minutes until deep golden brown and crisp. Allow to cool for 10 minutes before cutting through the score lines and serving.

Questions

Can I make Tiropita (Feta Cheese Phyllo Pie) dairy-free?

Not cleanly. Here the dairy (8 oz feta cheese, crumbled, 1 cup whole-milk ricotta cheese, 1/2 cup unsalted butter, melted) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Tiropita (Feta Cheese Phyllo Pie) gluten-free?

Not cleanly. 12 frozen phyllo dough sheets, thawed has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Tiropita (Feta Cheese Phyllo Pie) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Tiropita (Feta Cheese Phyllo Pie)?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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