published Feb 23, 2022, updated Sep 03, 2024 There’s no frills or fuss when it comes to this Greek cheese pie — it’s all in the name. One look at the ingredients tells you that tiropita is for cheese lovers! Creamy feta and ricotta are mixed with grated parmesan and gouda, nestled between layers of buttery phyllo. It’s an amazing appetizer, but it’s savory and filling enough to stand on its own as the main course — kind of like a Greek grilled cheese. If you love Greek food, then you’re more than familiar with phyllo! It’s the foundation of nutty baklava and is what Greek spinach hand pies (also known as spanakopita) are wrapped in. But maybe you’re here because of the cheese, not necessarily the pastry. In that case, I’d send you over to my two favorite ways to dig into feta: in a whipped dip or spicy tirokafteri spread!
Recommended Tools
Cheese Grater – Freshly grate the gouda and parmesan so that it can properly melt when baked. 8×10 Baking Dish – The phyllo fits this size baking dish best! You can always trim off any excess if you want a cleaner presentation.
Storing and Reheating
Refrigerate any leftovers for up to 5 days. You can make your life much easier by using a baking dish with a lid for easy storing and reheating! To reheat tiropita, return to the oven and bake for 5 to 10 minutes until crisp Love this recipe? Share it with the world on Pinterest.
