Tiropita – Greek Cheese Pie

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, Updated Aug 24, 2025

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Tiropita (Greek Cheese Pie) is one of Greece’s most beloved pastries, found everywhere from family kitchens to bustling bakeries. With flaky, crisp phyllo pastry, rich cheese filling and that irresistible golden crunch, it’s a recipe you simply MUST make! This easy homemade tiropita brings authentic Greek flavor to your table – perfect 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?

Greek Cheese Pie Ingredients
How to make Crispy Greek Tiropita
Serving Suggestions
Recipe Notes
Tiropita – Greek Cheese Pie Recipe

What is Tiropita?

Tiropita (pronounced tee-ROH-pee-tah) is a traditional Greek cheese pie made with layers of crisp phyllo pastry filled with a creamy mixture of cheeses, most commonly feta. The name is a combo of the Greek words tiri (cheese) and pita (pie). Lovers of Spanakopita are probably already familiar with it!

You’ll find tiropita everywhere in Greece, from corner bakeries serving handheld triangles called tiropitakia to large trays cut into squares for family meals. It’s a versatile dish that can be enjoyed warm or cold, as a snack, appetizer, or even a light lunch alongside salad or soup.

We are going to be making one large cheese pie in a pan that can be sliced into serving portions. And trust me when I say it is so delicious that everyone will come back for seconds!

In this recipe I have combined a variety of techniques to create an extra flaky and crisp pie. This authentic tiropita with feta and phyllo is easy to assemble, if a little messy. I suggest you clear a space on your worktop and not worry about cleaning up until after the pie is in the oven 🙂

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.

Greek Cheese Pie Ingredients

There are probably as many tiropita recipes as there are cooks. The filling especially can be made in many different ways. In my recipe I have used a combo of cheese and Greek yogurt. You will need a large (9×13 inch) baking pan, ideally an aluminum or enamel pan for better heat distribution.

Phyllo pastry (also spelled filo) – fresh or frozen.
Feta, garlic and herb cream cheese, grated Parmesan cheese and Greek yogurt for the filling although you can freestyle a bit (see recipe notes)
Melted butter or clarified butter (ghee) or a combination of melted butter and olive oil to brush on the pastry
Club soda or Sparkling water – for extra crisp and light results!
Sesame seeds, to top, optional

How to make Crispy Greek Tiropita

Prepare the filling

Take the phyllo out of the fridge to come to room temperature. Take it out of the packaging but cover with a slightly damp towel to keep it from drying out.
Make the filling. Place the feta cheese, garlic and herb cream cheese, grated Parmesan and yogurt in a bowl. Use a pastry cutter or large fork to crumble the feta and mix all the ingredients together.

Two hands mix crumbly, pale dough in a large metal bowl—one holds a pastry blender, the other steadies the bowl. A bee tattoo adorns one wrist as they prepare for homemade Tiropita, the classic Greek cheese pie.

Assemble the Cheese Pie

Brush the pan with melted butter. Add one sheet of phyllo over the base, overhanging the side of the pan. Dip your pastry brush into melted butter and drizzle sparingly over the phyllo.
Add a second sheet of pastry over the first, repeat the butter drizzle and add a third. Cover the pan loosely while you make the filling.

A metal baking pan lined with parchment paper and lightly greased, ideal for preparing Greek cheese pie like Tiropita with its signature crisp phyllo pastry, sits on a white surface.

Lay a sheet of phyllo on your worktop and drizzle with butter. Scatter some of the filling over it and add another sheet over the top. Press down lightly with your hands. Drizzle with butter then scrunch the pastry into a concertina shape (pleat).

Two images show hands carefully folding and rolling layers of buttered phyllo dough to make Tiropita, a classic Greek cheese pie. The crisp phyllo pastry is handled gently, with rings and bracelets visible on the left hand.

Repeat this three more times to have a total of four pleated phyllo strips. Place them in the pastry lined pan and drizzle with a bit more butter. Dip your hands in a bowl of sparkling water and spatter the pastry with it.
Fold the overhanging sheets of phyllo over the top to encase the filling, lightly drizzling with butter as you go. You will need to have three to four sheets of pastry in total layered on top of the cheese pie.

Side-by-side image: On the left, rolled sheets of crisp phyllo pastry lined up in a parchment-lined pan. On the right, a hand adds flat phyllo sheets brushed with oil—steps to making authentic Greek cheese pie, or Tiropita.

Score the top of the pie with a sharp knife to make it easier to slice later. Drizzle with the butter and a little sparkling water. Scatter with sesame seeds and bake for 40-45 minutes or until the pastry is golden and crisp.
Cool slightly before slicing and serve as an appetizer, lunch or snack!

A person is cutting a tray of unbaked tiropita, a Greek cheese pie, with a knife. The crisp phyllo pastry is brushed with melted butter as they hold the tray steady with their other hand.

Serving Suggestions

Tiropita is delicious on its own, but it really shines as part of a Greek-style feast. Pair it with Gigantes Plaki, hebry spanakopitakia, kolokithokeftedes and a cooling bowl of creamy tzatziki to dip those flaky pastry edges into. Add my mum’s potato salad, a classic horiatiki salata and a platter of dolmades (stuffed vine leaves) for the ultimate mezze spread. Put it all together, and you’ve got a table full of flavors that instantly transport you to a Greek taverna.

Recipe Notes

You can use a variety of cheese types in the filling, as long as you include some feta cheese! I have occasionally made this pie with extra odds and ends from the fridge, including soft French cheese and grated Gruyere. You can replace the garlic and herb cream cheese (I used Boursin) with ricotta or other types of cream cheese.
Thaw frozen phyllo pastry overnight in the fridge before using. One pack of phyllo (about 20 sheets) should be enough but I always have a second one handy just in case.
Save any leftovers in a covered container in the fridge for up to three days. Reheat the tiropita slices in an Air Fryer or the oven to crisp up the phyllo.
Drizzling melted butter over the pastry will yield crisper results than brushing it over the entire sheet of phyllo. Make sure to drizzle butter over the sheets every time you layer them.

Close-up of golden, flaky Tiropita squares—crisp phyllo pastry filled with creamy white cheese, topped with sesame and black seeds, all arranged closely together.

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HAVE YOU MADE MY TIROPITA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!

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