📝 About This Recipe
A cornerstone of Hellenic hospitality, Tyropita is a magnificent marriage of paper-thin, buttery phyllo pastry and a rich, tangy Mediterranean cheese filling. This authentic recipe captures the essence of a Greek village kitchen, balancing the sharp saltiness of high-quality Feta with the silkiness of Greek yogurt and aromatic herbs. Whether served as a golden centerpiece for brunch or a savory snack, each bite delivers an addictive shatter of pastry followed by a melt-in-your-mouth savory core.
🥗 Ingredients
The Pastry
- 1 package Phyllo Pastry (16 oz size, thawed completely at room temperature)
- 1 cup Unsalted Butter (melted and clarified if possible)
- 1/4 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
The Cheese Filling
- 500 grams Greek Feta Cheese (crumbled by hand into chunks)
- 1 cup Graviera or Gruyère Cheese (finely grated)
- 1/2 cup Greek Yogurt (full fat, plain)
- 4 pieces Large Eggs (lightly beaten)
- 250 grams Ricotta or Anthotyro (for creamy texture)
- 2 tablespoons Fresh Mint (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 1 tablespoon Sesame Seeds (optional)
- 1 tablespoon Cold Water (to flick over the top before baking)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly brush a 9x13 inch baking pan with a mixture of the melted butter and olive oil.
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2
In a large mixing bowl, combine the crumbled Feta, grated Graviera, and Ricotta. Use a fork to mix them, keeping some texture in the Feta.
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3
Add the beaten eggs, Greek yogurt, chopped mint, nutmeg, and black pepper to the cheese mixture. Stir until well combined but do not overwork it into a paste.
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4
Carefully unroll the phyllo dough and cover it with a slightly damp clean kitchen towel to prevent it from drying out and becoming brittle.
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5
Lay one sheet of phyllo in the prepared pan, allowing the edges to hang over the sides. Brush lightly with the butter-oil mixture.
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6
Repeat this process with 6 more sheets of phyllo, rotating them slightly so all corners of the pan are covered, brushing each layer with butter.
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7
Spread the cheese filling evenly over the layered phyllo sheets, smoothing it out with a spatula.
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8
Fold the overhanging edges of the bottom phyllo sheets inward over the cheese filling.
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9
Layer the remaining phyllo sheets on top of the filling, brushing each one with the butter-oil mixture as you go.
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10
Tuck the edges of the top sheets down into the sides of the pan using the back of a butter knife for a neat finish.
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11
Using a very sharp knife, score the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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12
Flick a few drops of cold water over the top with your fingers (this helps the pastry stay crisp) and sprinkle with sesame seeds if using.
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13
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep, golden brown and puffed up.
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14
Remove from the oven and let the Tyropita rest for at least 15-20 minutes. This allows the cheese filling to set so it doesn't run when sliced.
💡 Chef's Tips
Always thaw phyllo in the fridge overnight and bring to room temperature for 1 hour before using to prevent cracking. Use a high-quality Greek Feta stored in brine; avoid 'pre-crumbled' varieties as they contain anti-caking agents that ruin the texture. If the top is browning too quickly, loosely cover the pan with aluminum foil for the last 15 minutes of baking. For an extra crunchy bottom, bake the pie on the lowest rack of the oven for the first 10 minutes, then move to the center. Leftovers are best reheated in the oven, never the microwave, to maintain the pastry's crispness.
🍽️ Serving Suggestions
Serve warm with a crisp Horiatiki (Greek Village Salad) with plenty of olives and cucumbers. Pair with a chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the cheese. Offer a dollop of honey on the side for a traditional sweet-and-savory Cretan-style twist. Serve as part of a Meze platter alongside Tzatziki, Dolmades, and roasted peppers. Enjoy a cold slice the next morning with a strong cup of Greek coffee for a traditional breakfast.