Tiropita Greek Cheese Feta Pie
This Tiropita Greek Cheese Feta Pie is a childhood favorite! It’s made of a blend of creamy cheeses and wrapped in crispy layers of golden filo pastry!
Ingredients
Tiropita
- 1 tbsp salted butter
- 1 leek white part only, finely chopped
- 300 g (300 g) filo pastry see notes
- 1 cup (250 ml) clarified butter (ghee)
- 300 g (300 g) feta cheese crumbled (see notes)
- 500 g (500) ricotta strained well (see notes)
- 100 g (100 g) graviera cheese grated
- 3 eggs
- 3 tbsp fresh mint finely chopped)
- Cracked pepper
- Sesame seeds to garnish
- Nigella seeds to garnish
Instructions
Tiropita
- In a large skillet, add butter and melt. Add the leek and sauté on medium heat (do not let it brown) until softened, about 3 minutes. Set aside to cool slightly.
- Preheat a fan-forced oven to 170C/ 340F (180/355F for no fan). Brush a 32cm round baking tin or oven safe frypan with melted ghee until well coated. Set aside.
- To a large mixing bowl add the leek, feta, ricotta, graviera, eggs, mint and pepper and mix until well combined. Add the filling to a piping bag (optional)
- Lay out one sheet of phyllo/filo pastry on your workbench with the longest side facing you. Pipe or lay out a log of filling along the longest side, then lightly brush the rest of the pastry with butter and roll into a log.
- Add it to your prepare baking tin, starting around the outside first. Continue rolling your filo until you’ve formed a snail and filled your baking tin.
- Brush the top with ghee and sprinkle with sesame seeds and nigella seeds. Bake in the middle rack of your oven for 75 minutes, or until it reaches a deep golden color. Allow to cool for 10 minutes before slicing into wedges and serving.
Notes
Filo Pastry / Phyllo Pastry - this is a paper-thin pastry which when baked with some butter brushed in between comes out perfectly golden and crispy. The true secret to keeping it crispy in a syrup-based dessert like this is to pour on cold syrup onto a hot dessert. Filo pastry can be found in the fridge section of your supermarket, but it can also be sold in the freezer section. If buying frozen pastry, let it thaw in the fridge overnight. Don’t thaw in a warm spot to speed things up otherwise it will make the pastry brittle and dry. Be delicate when handling it as it can rip easily.
Feta cheese - you want to use Greek feta cheese for this recipe as it provides a good amount of saltiness to the filling. Danish or Australian don’t work as well.
Ricotta - you want to use strained ricotta cheese for this recipe, meaning ricotta that has most of its water content strained out. You can buy it ready strained from most supermarkets, it’s sold in plastic baskets, I would recommend buying from a reputable cheese shop for the best flavor results. It’s often cheaper and fresher than what supermarkets will try to sell as fresh to their customers.
Storage - Tiropita is a great make ahead recipe and can be stored in an airtight container and kept in the fridge for up to three days or wrapped tightly in plastic wrap once cooled and frozen for 3 months! Pop back in the oven and re-heat for a super crispy and fresh meal on the go!
Nutrition - is based on per slice. This recipe makes 6 slices.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:817kcal | Carbohydrates:34g | Protein:27g | Fat:64g | Saturated Fat:38g | Polyunsaturated Fat:3g | Monounsaturated Fat:18g | Trans Fat:0.1g | Cholesterol:267mg | Sodium:1041mg | Potassium:240mg | Fiber:1g | Sugar:1g | Vitamin A:1279IU | Vitamin C:3mg | Calcium:570mg | Iron:3mg
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