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Greek Cheese Pie

makes 1 (9x13-inch) pan

Tiropita is a classic Greek pie made with feta custard in a crisp phyllo dough crust. It's also frequently folded into triangles and served as an hors d'oeuvre.


For the cheese filling:
6 tablespoons unsalted butter
8 tablespoons all-purpose flour
2 cups whole milk, room temperature
1 teaspoon sea salt
1/8 teaspoon fresh grated nutmeg
3/4 pound feta
3/4 cup grated parmesan
4 eggs, lightly beaten
1/4 cup chopped parsley

For the finished pie:
20 phyllo sheets
4 ounces melted unsalted butter
4 ounces olive oil


prep: 20 minutes
total: 1 hour


mixing bowl
pastry brush
9x13-inch baking pan


1. In a saucepan, begin by making a béchamel sauce over medium-low heat; melt the butter and flour together, whisking to make a smooth paste and cook for 4 minutes -- do not brown.

2. Vigorously whisk in the room temperature milk and bring to a simmer. Add in the sea salt and nutmeg, cook for 5 minutes until very thick. Remove from heat and let cool slightly.

3. While the béchamel is cooking, in the mixing bowl, crumble the feta and mix with the parmesan, eggs and parsley. Stir well, mashing any big chunks of feta with the back of a fork.

4. Preheat the oven to 375F. Mix the slightly cooled béchamel into the cheese and egg mixture, set aside.

5. To assemble the pie, mix the melted butter and oil together and lightly butter a 9x13-inch casserole dish. Layer half the phyllo sheets into the dish, brushing each layer with the butter-oil mixture and allowing the edges to come up the sides.

6. Pour the cheese and béchamel mixture onto the phyllo sheets, folding the sheets over the top. Layer the remaining phyllo sheets on top of the cheese mixture, brushing each layer with the butter-oil mixture. Tuck the edges of the pastry in around the sides of the dish and lightly score the top layer into 3-inch squares. Bake for 45 minutes, until the top layer is golden brown and flaky. Cool and cut completely into the scored squares to serve.

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