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Tiropita: Authentic Greek Cheese Pie Recipe You Can Make at Home

Tiropita (Greek cheese pie) is a classic Greek pastry enjoyed from home kitchens to neighborhood bakeries. Layers of crisp, flaky phyllo pastry surround a rich, tangy cheese filling—typically feta—baked until golden and crunchy. This straightforward, authentic tiropita recipe makes one large traybaked pie that’s ideal for sharing, snacking, or serving as part of a mezze spread.

Golden, flaky squares of crisp phyllo pastry, this classic Greek cheese pie—Tiropita—is topped with melted cheese and a sprinkle of black sesame seeds.

What is Tiropita?

Tiropita (pronounced tee-ROH-pee-tah) literally means “cheese pie” in Greek—tiri (cheese) + pita (pie). It consists of multiple sheets of phyllo (filo) pastry layered with a creamy cheese mixture, most often featuring feta. In Greece you’ll see small handheld triangles called tiropitakia as well as large tray pies cut into squares for a meal. It’s delicious warm or at room temperature and works well as an appetizer, snack, or light lunch with a salad or soup.

This recipe combines a few simple techniques to produce an extra-flaky, crisp tiropita using readily available ingredients. Expect a little mess while assembling; clear your workspace and enjoy the process.

Close-up of flaky, golden-brown Tiropita, with crisp phyllo pastry filled with white cheese and topped with black sesame seeds, stacked on a white surface.

Ingredients

There are many regional and personal variations of tiropita. This version uses a three-cheese style filling with Greek yogurt for creaminess. You will need a large rectangular baking pan (about 9×13 inches) for a tray pie.

  • Phyllo (filo) pastry — fresh or thawed frozen sheets.
  • Feta (about 400g / 14 oz), garlic-and-herb cream cheese (or ricotta/soft cream cheese), grated Parmesan, and Greek yogurt for the filling.
  • Melted butter, ghee, or a mix of butter and olive oil to brush or drizzle the phyllo.
  • Club soda or sparkling water — helps give an extra-light, crisp texture.
  • Sesame seeds, optional, for sprinkling on top.

How to make crispy Greek Tiropita

Prepare the filling

  1. Remove phyllo from the fridge to come to room temperature and keep it covered with a slightly damp towel while you work to prevent drying.
  2. In a bowl, combine the feta, garlic-and-herb cream cheese, grated Parmesan and Greek yogurt. Use a fork or pastry cutter to crumble and mix until evenly combined.
Two hands mix crumbly, pale dough in a large metal bowl—one holds a pastry blender, the other steadies the bowl.

Assemble the cheese pie

  1. Brush the baking pan with melted butter. Lay one sheet of phyllo into the pan so it overhangs the sides, drizzle a little melted butter over it, then add a second sheet and drizzle again. Add a third sheet the same way. Cover the pan while you prepare the filling.
  2. On your work surface, lay a sheet of phyllo, drizzle with melted butter, then spread some of the cheese filling across it. Place another phyllo sheet on top, press down lightly, drizzle more butter, and scrunch or pleat the layered sheets into a concertina (pleated) strip.
  3. Repeat to make four pleated strips in total. Arrange these strips in the butter-lined pan, drizzle a little more butter over them, then dip your fingers in club soda and lightly spatter the edges with sparkling water to help create lift and crispness.
  4. Fold the overhanging phyllo sheets over the filling to enclose the pie. Add three to four sheets of phyllo on top, drizzling with butter between sheets as needed to create a crunchy top layer.
  5. Score the top with a sharp knife so the pie can be easily sliced after baking. Drizzle with any remaining butter and a splash of club soda, sprinkle with sesame seeds if using, and bake at 350°F (175°C) fan-forced for 40–45 minutes, or until golden and crisp.
  6. Allow the pie to cool briefly before slicing. Serve warm or room temperature as an appetizer, snack or light main course.
A metal baking pan lined with parchment paper and lightly greased, ideal for preparing Greek cheese pie like Tiropita

Serving suggestions

Tiropita is excellent on its own, but it becomes part of a memorable Greek-style spread alongside dishes such as baked beans, spanakopita, zucchini fritters, creamy tzatziki, potato salad and a simple Greek salad. Offer lemon wedges and olives for contrast and let guests help themselves to flaky slices.

Recipe notes

  • Cheese variations: you can experiment with different soft and semi-hard cheeses but keep feta as the primary flavor. Ricotta, Boursin, Gruyère or leftover soft cheeses all work in small amounts.
  • If using frozen phyllo, thaw it overnight in the refrigerator. One pack (around 20 sheets) is usually enough; keeping a spare pack handy is a good idea.
  • Drizzling butter over the phyllo instead of brushing entire sheets helps achieve a lighter, crispier texture.
  • Store leftovers covered in the refrigerator for up to three days. Reheat in an oven or air fryer to restore crispness.
Close-up of golden, flaky Tiropita squares—crisp phyllo pastry filled with creamy white cheese, topped with sesame seeds.

Basic ingredient amounts for a 9×13 tray (serves ~12):

  • 400g (14 oz) feta
  • 150g (5½ oz) garlic-and-herb cream cheese (or substitute)
  • 3 tbsp grated Parmesan
  • 4 tbsp Greek yogurt or sour cream
  • 16–20 sheets phyllo
  • 115g (½ cup) melted butter (or ghee)
  • 60ml (¼ cup) club soda
  • 2 tbsp sesame seeds (optional)

Follow the assembly steps above for a reliably flaky, savory tiropita. Enjoy the golden, crunchy layers and the bright salty tang of feta with every bite.