Greek Cheese Pie - Tiropita - The Greek Foodie

A pan with baked Greek cheese pie with some pieces cut and a serving utensil.

Greek Cheese Pie - Tiropita

With phyllo sheets, Greek feta cheese & gruyere, it is guaranteed to be a hit.

Course Appetizer, Main, Snack, Vegetarian

Cuisine Greek

Prep Time 30

Cook Time 50

Servings pieces

Calories 336kcal

Author by Jenny Skrapaliori Graves

Equipment

11" x 8" baking pan

Ingredients

0.6 lb Greek feta cheese I like Vikos and Dodoni.
12 oz gruyere cheese grated.
3.5 oz Philadelphia cheese About half of the classic package.
1 cup milk
4 eggs, medium-average size If you have large eggs please use 3.
1 box organic phyllo sheets
1.5 sticks butter melted
1 tablespoon fresh thyme leaves
1 tablespoon sesame seeds

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).
Melt the butter in a small saucepan over medium heat.
In a large bowl, mix the cheeses, thyme leaves, eggs, salt, and pepper to taste until well combined.
Brush two sheets of phyllo with melted butter and lay them gently in the baking pan, one at a time. I use phyllo that’s purposely larger than the pan, so the edges hang outside — this helps later when rolling them in to create a border.
Take another two sheets and repeat, placing them to cover the remaining sides of the pan. Ensure all the phyllo edges are buttered to prevent them from drying out while you work.
Divide the remaining phyllo sheets in half. Set one half aside, covered with a damp towel to prevent drying.
Brush each phyllo sheet (from the first half) with butter, crumple it gently, and place it in the pan. Repeat until all sheets from that half are used.
Spread the prepared cheese mixture evenly over the crumpled phyllo base.
Set aside two phyllo sheets for the top, then use the remaining half of the package to cover the filling, brushing each sheet with butter, crumpling, and layering as before.(Optional: You can reverse the direction of your layering for a more rustic texture.)
Place the final two buttered sheets flat over the top. Gently bring all the overhanging edges into the pan, folding them to create a “phyllo border.”
Score the top gently with a sharp knife. Pour the milk evenly over the pie and sprinkle generously with sesame seeds.
Let the pie sit for 10 minutes so the milk fully absorbs.
Cover the pan with aluminum foil and bake for 10 minutes.
Remove the foil and continue baking for 30 minutes, or until the pie is cooked through and the top is beautifully golden brown.

Notes

Keep phyllo covered with a damp towel so it doesn’t dry out.
Don’t overmix the cheese filling — gentle mixing keeps it airy.
Use real Greek feta for authentic flavor.
Pour milk evenly for a creamy, fluffy texture.
Let it rest before slicing for clean, defined layers.

Storage & Reheating

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Bake at 325°F (160°C) for 10 minutes to re-crisp the phyllo. Avoid microwaving.
Freeze: Wrap tightly in foil and plastic wrap. Thaw overnight in the fridge and reheat in the oven.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition