Tiropita

Name: Tiropita
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Greece
Ingredients: 10 sheets filo pastry; 300 g feta; 250 g ricotta; 3 eggs; 3 tbsp chopped dill; 100 ml olive oil; 2 tbsp milk; Black pepper; 1 tbsp sesame seeds

Local name: Τυρόπιτα

Also written: tyropita

A Greek pie of shatteringly crisp filo wrapped around a soft filling of feta, ricotta and dill.

Published on 1 April 2026·Updated on 25 September 2026

#filo#feta#pie#dill#baking

Photo: Tanya Bakogiannis , CC BY 3.0

Prep: 25 min
Cook: 45 min
Total: 70 min
Serves: 6
Difficulty: Medium

Method

Crumble the feta into a bowl, add the ricotta and mash roughly with a fork, leaving some lumps.
Stir in two beaten eggs, the dill and a generous grinding of black pepper. Do not add salt; the feta is enough.
Oil a 25 x 20 cm baking dish and lay in five filo sheets one at a time, brushing each with olive oil and letting the edges overhang.
Spread the filling evenly, fold the overhanging edges back over it, then cover with the remaining five sheets, oiling between each.
With a sharp knife, score the portions down to the filling before baking; this stops the filo shattering when you cut it later.
Beat the last egg with the milk, brush it over the top, scatter with sesame seeds and bake at 180°C for 45 minutes, until deep golden and puffed.

Let the tiropita rest for twenty minutes before cutting so the filling firms up and the slices hold together. It is better warm than straight from the oven.

Nutrition per serving

Calories: 396 kcal
Protein: 14.7 g
Fat: 34.1 g
Carbohydrate: 8.3 g
Fibre: 0.5 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why crush the cheeses roughly instead of smoothing them?

Leaving lumps of feta and ricotta keeps the filling marbled, melting into pockets that give every bite some variation. Blended smooth, it sets firm and turns almost rubbery.

Should I salt the filling?

No. The feta brings all the salt needed, and the recipe adds only pepper. If your feta is very sharp, raise the proportion of mild ricotta instead to rebalance it.

What can replace the ricotta?

Any mild, well-drained fresh cheese plays the same softening role against the feta. What matters is that it is not too wet: a soggy cheese leaks water that softens the filo from underneath.

Greek ladera, vegetables cooked down in olive oil
What the word ladera covers, why these dishes are eaten warm rather than hot, and how they differ from the rest of the meatless Greek repertoire.

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