📝 About This Recipe
While traditional Tiropita is a savory staple, this sweet variation—often called 'Tiropita me Meli'—elevates the humble cheese pie into a sophisticated dessert. It features a harmonious blend of salty feta and creamy manouri cheese wrapped in butter-brushed, shatteringly crisp layers of phyllo dough. Finished with a generous drizzle of aromatic Thyme honey and a sprinkle of toasted sesame, it offers a perfect balance of textures and flavors that define Greek hospitality.
🥗 Ingredients
The Cheese Filling
- 250 grams Feta Cheese (high-quality Greek barrel-aged, crumbled)
- 250 grams Manouri or Ricotta Cheese (at room temperature for smoothness)
- 2 tablespoons Greek Yogurt (full fat)
- 2 large Eggs (lightly beaten)
- 3 tablespoons Granulated Sugar (to balance the saltiness)
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Orange Zest (freshly grated)
The Pastry Layers
- 1 package Phyllo Dough (thawed completely in the refrigerator)
- 200 grams Unsalted Butter (melted and clarified if possible)
The Topping & Garnish
- 1/2 cup Thyme Honey (warmed slightly for drizzling)
- 2 tablespoons Sesame Seeds (toasted)
- 1 sprig Fresh Mint (for garnish)
- 1/4 cup Walnuts (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Lightly brush a 9x13 inch baking pan with some of the melted butter.
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2
In a large mixing bowl, crumble the feta cheese into small chunks. Add the manouri (or ricotta), Greek yogurt, sugar, cinnamon, and orange zest.
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3
Gently fold in the beaten eggs until the mixture is well combined but still retains some texture from the feta.
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4
Unroll the phyllo pastry and keep it covered with a damp kitchen towel to prevent it from drying out and cracking.
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5
Place one sheet of phyllo in the bottom of the prepared pan, allowing the edges to hang over the sides. Brush liberally with melted butter.
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6
Repeat this process with 7 more sheets of phyllo, brushing each layer with butter before adding the next.
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7
Spread the cheese mixture evenly over the stacked phyllo sheets using a spatula.
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8
Fold the overhanging edges of the phyllo back over the cheese filling.
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9
Layer the remaining 6-8 sheets of phyllo on top, brushing each one with butter. Tuck any excess pastry down the sides of the pan.
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10
Using a very sharp knife, score only the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom.
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11
Bake in the center of the oven for 35-40 minutes, or until the pastry is deeply golden brown and puffed.
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12
Remove from the oven and immediately drizzle the warm honey over the hot pastry, ensuring it seeps into the scored lines.
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13
Sprinkle the toasted sesame seeds and chopped walnuts over the top while the honey is still tacky.
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14
Allow the tiropita to cool for at least 15 minutes before cutting all the way through and serving.
💡 Chef's Tips
Always keep your phyllo covered; it dries out in seconds and becomes impossible to work with. For the best flavor, use a mix of salty Feta and a milder cream cheese like Manouri to create depth. Don't skimp on the butter—it is what creates the distinct, flaky layers that make this pastry famous. If you prefer a crispier top, lightly spritz the final layer of phyllo with a tiny bit of water before baking. Score the pastry before baking; if you try to cut it after it's cooked, the phyllo will shatter and look messy.
🍽️ Serving Suggestions
Serve warm with a scoop of vanilla bean gelato or traditional mastic ice cream. Pairs beautifully with a shot of strong Greek coffee or a chilled glass of Muscat dessert wine. Add a few fresh figs or pomegranate seeds on the side for a pop of color and acidity. Drizzle with an extra touch of honey and a pinch of sea salt just before serving to enhance the 'sweet and salty' profile.