Real Recipes From Real Home Cooks ®

tiropita - greek cheese pie

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

OPA!!! This is for the cheesy, buttery lover in you!! It is one amazing pie and my mouth waters just thinking about this pie. lol It is unbelievably good but I must say even Paula Deen would blush knowing how much butter is in this recipe and you know how much she loves butter! lol Magnificant cheese pie, creamy, dreamy and oh so rich! The original recipe came from the Greek-American favorites book I got at our local Greek Festival but since then I have added to the recipe my own changes. LOVE THIS, I JUST LOVE IT!!! OPA!!!

(4 ratings)
yield 24 slices
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For tiropita - greek cheese pie

  • 7 md
  • 1 lb
    fillo sheets (40 sheets)
  • 24 oz
    cottage cheese
  • 1/2 lb
    feta cheese with tomato and basil
  • 1 c
    ricotta cheese
  • 2 1/2 tsp
    greek seasoning
  • 1 tsp
  • 3 - 4 stick

How To Make tiropita - greek cheese pie

  • 1
    Add feta cheese, cottage cheese and ricotta in a medium size bowl and mix together. Add your seasonings and 7 eggs that have been whisked together.
  • 2
    Melt your butter and margarine in a small pan and begin brushing each filo sheet with butter on both sides. I would do 15 - 20 sheets.
  • 3
    This is a photo of the filo sheets while working with them. I just laid them on a piece of wax paper and then some plastic wrap over the top of them. Then a damp wet clothe to keep them most as you work buttering sheet to sheet.
  • 4
    Begin adding your sheets to your pan that you are going to bake your pie in. It is ok if they tear or are not perfectly straight. It will all work out.
  • 5
    Add cheese filling on top of the filo sheets.
  • 6
    Add remaining filo sheets, 10 to 11, brushing each with melted butter. Score into 24 or 36 pieces. Bake at 350 degrees for 1 hour. Oh, I also sprinkled a little greek seasonings on the top as well. For the top, I would do again 15 - 20 sheets.
  • 7
    You can serve this warm or cold the next day right out of refrigerator. I love it either way, it is that good.
  • 8
    I scored this to 12 slices because we ate it as a side dish with soup but you could easily get 24 smaller slices.
  • 9
    Here is the feta that I is so so good!