Everyday Kitchen

Greek · Baking

Tiropita

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Tiropita is a Greek dish. Keep unused filo under a slightly damp towel while working.

Prep
25 min
Cook
40 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tiropita. The photograph shows a folded cheese pie; this draft makes a layered tray pie.
The photograph shows a folded cheese pie; this draft makes a layered tray pie. Representative photograph of Tiropita. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Pastry

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 8 min

  1. Heat oven to 180°C / 350°F. Crumble and mix 300 g feta, 200 g ricotta, 2 eggs, ¼ tsp pepper.

    Check: The food must be hot through at 180°C / 350°F.

Layer · About 8 min

  1. Brush half the sheets from 300 g filo pastry, 80 g melted butter with butter and layer in a 25 cm dish. Spread filling and cover with remaining buttered sheets.

Bake · About 40 min

  1. Score the top and bake 35–40 minutes until golden and filling reaches 71°C / 160°F.

    Check: Look for this result: golden and filling reaches 71°C / 160°F.

Tips

  • Keep unused filo under a slightly damp towel while working.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cottage cheese, well drained, instead of ricotta.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Tiropita one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Tiropita?

Keep unused filo under a slightly damp towel while working.

What can I substitute in Tiropita?

Use cottage cheese, well drained, instead of ricotta.

Can I prepare Tiropita ahead?

Prepare the measured ingredients for Tiropita one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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