Tiropita: Greek Cheese Pie
This is a staple for a reason. You are looking for a structural integrity between the delicate, flaky sheets of pastry and the dense, warm cheese center that holds its shape when sliced.
Keep the phyllo under a damp cloth.
Phyllo dough dries out in minutes. Cover the stack with a slightly damp towel and only pull sheets as you need them.
- 9x13 baking dish
- pastry brush
- large mixing bowl
What goes in.
- 1 lbphyllo dough, thawed
- 1 lbfeta cheese, crumbled
- 4large eggs
- 1 cupunsalted butter, melted
- 1/2 cupgreek yogurt or ricotta
- 1/4 tspblack pepper
Layering for Flake
Do not rush the buttering. If a patch of phyllo remains dry, it will turn tough. Use a light hand to coat each sheet entirely, reaching the corners.
The method.
Prepare the filling
In a large bowl, whisk the eggs until smooth. Fold in the crumbled feta, yogurt, and pepper. The mixture should be thick and slightly chunky.
Layer the base
Brush the bottom and sides of your baking dish with butter. Lay down one sheet of phyllo, letting the edges hang over the rim. Brush with butter. Repeat with 7 more sheets.
Add the cheese
Spread the cheese filling evenly over the bottom layers. Fold the overhanging edges of the phyllo inward over the cheese.
Top and seal
Layer the remaining phyllo sheets on top, buttering between each one. Tuck the edges neatly down into the sides of the dish.
Score and bake
Use a sharp knife to score the top layers into squares or diamonds. Bake at 375°F until the top is deep gold and the center is set, about 45 minutes.
Other turns to take.
Herb-Forward
Add 1/2 cup of finely chopped fresh dill or flat-leaf parsley to the cheese mixture.
Spicy Kick
Fold in a teaspoon of red pepper flakes for heat.
When it doesn't go to plan.
Use a serrated knife to score the top layers before baking; it prevents the brittle pastry from shattering messily later.
If your feta is extra salty, skip any additional salt in the egg mixture.
Let the pie rest for 15 minutes after pulling it from the oven to allow the filling to firm up for clean slices.
The ones that keep coming up.
Can I use low-fat feta?
Avoid it. The fat content is necessary to keep the filling from becoming rubbery.
Why is my phyllo soggy?
The oven was likely not hot enough, or the cheese had too much excess moisture. Make sure to drain your feta if it is packed in heavy brine.
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