Tiropita (τυρόπιτα), one of Greece’s most cherished savory pastries, takes its name from the Greek words tyri (cheese) and pita (pie)—so it truthfully means “cheese pie.” Made with thin, buttery layers of phyllo encasing a creamy, egg-enriched cheese mixture—usually feta—it’s a perfect balance of crisp and rich. This beloved pastry is enjoyed for breakfast, as a snack, or alongside a spread of appetizers. Let’s explore the origins, its place in the Greek kitchen, and how to make tiropita at home!
The Origins of Tiropita: Flavor is in the Basics
Tiropita’s history dates back thousands of years – its ancestors include Byzantine-era pies called plakountas tetyromenous and en tyritas plakountas, meaning “cheesy placenta,” which themselves descended from Roman placenta pies layering cheese and dough. Some believe that faltering in time led to inspirations from Turks and Central Asian cooks, who crafted layered breads.
Across centuries, Greek families relied on basic ingredients —flour, oil, and cheese — and eventually elevated these pies into beloved comfort food. From village hearths to bustling bakeries, tiropita evolved into the crispy, golden delight we savor today.
Cultural Connection and Customs
When visiting any part of Greece, here are a few things you need to know about the beloved tiropita.
A staple of every bakery, tiropita is the foundational savory pie in Greek bakeries, always freshly available. Also, check out our post on Spanakopita: Greece’s Iconic Spinach and Cheese Pie
Shapes and sizes: From large tray pies sliced into portions to iconic triangular tiropitakia served at parties, you can find it in many forms and sizes.
Party and picnic favorite: Tiropitakia—hand-held mini pies—are crowd-pleasers, easy to prepare ahead, and delicious served warm or at room temperature.
Cheese varieties: Feta is the classic choice, but it is often combined with ricotta, kefalotyri, or graviera to add creaminess or a mild saltiness. That’s why no cheese pie ever tastes the same. Every household adds its magic touch.
Popular Variations of Tiropita
Tiropita’s genius lies in its versatility—Greek creativity has given rise to many delicious variants:
Kasseropita
A savory twist using kasseri cheese, this version substitutes traditional feta with rich, semi-hard kasseri (made from aged sheep’s milk). Often layered with béchamel sauce and encased in puff pastry—or phyllo for a crisper texture—it offers a buttery, gooey alternative that’s both tangy and comforting.
Tiropita Strifti (Twisted Cheese Pie)
Known as the “twist” pie, Strifti is made by coiling the cheese-filled phyllo into spirals. This festive shape brings an extra layer of tradition and nostalgia—many Greeks fondly recall their yiayia (grandmother) making it during holidays.
Skopelitiki Tiropita
Originating from the island of Skopelos, this spiral cheese pie (Σκοπελιτική τυρόπιτα) is unique in both its ingredients and preparation. Made with local goat’s milk feta and olive oil, the dough is kneaded with flour, olive oil, water, salt, and vinegar until it becomes soft and elastic. It’s then rolled into paper-thin sheets, drizzled with olive oil, sprinkled with cheese, and expertly coiled into a spiral. Traditionally, it’s fried until golden and crispy—though today baking is also popular. It’s a beloved snack and appetizer on the island.
Simple Recipe: Classic Tiropita Pie
Ingredients (serves ~8)
- 10–12 sheets of phyllo dough
- 2 cups (250 g) crumbled Greek feta
- 1 cup (100 g) ricotta or fresh anthotiro
- 2 eggs, beaten
- 2 tbsp olive oil or melted butter (plus extra for brushing)
- Optional: ½ cup grated graviera or kefalotyri
- Black pepper, to taste
Instructions:
- Preheat to 180 °C (350 °F). Grease a baking tray.
- Cheese filling: Combine feta, ricotta, eggs, cheeses, oil, and pepper.
- Assemble layers: Unroll phyllo; brush first sheet lightly. Layer 5–6 sheets, brushing each.
- Add filling: Spread evenly.
- Top layers: Cover with the remaining phyllo, brushing each layer. Trim excess.
- Score the top into squares (or triangles), brush with oil or butter.
- Bake for 30–40 minutes, until crisp and golden.
- Serve warm or at room temperature. “Καλή όρεξη” (kalí órexi)!
Tiropita is timeless, like its taste. It’s a symbol of Greek hospitality, simplicity, and, of course, the joy of sharing good food with friends. With each golden bite, the taste gets even better. If you haven’t tried it, you are missing out.