Sheet Pan

Greek Style Cheese Pies (Tyropita)

November 18, 2014
4 Ratings
Photo by Mark Weinberg
  • Serves 6
Author Notes

My version of the delicious pastry, traditionally served for breakfast with a drizzle of honey. —Alexandra V. Jones

Test Kitchen Notes

WHO: Alexandra V. Jones is a beer-lover, Portland resident, and author of the blog Lollipopsicle, which emphasizes local ingredients.
WHAT: An old-school Mediterranean pastry made with feta and ricotta folded into phyllo -- and don't hold the butter.
HOW: Fold feta, ricotta, dill, mint, white pepper, and an egg into sheets of phyllo, then brush with butter and bake.
WHY WE LOVE IT: These delicious, yet simple, Greek pastries take the best parts of spanakopita (flaky crust, cheesy insides) and hold back off the spinach, making a versatile dish that can be enjoyed at any meal. —The Editors

What You'll Need
  • 1 cup feta cheese, crumbled
  • 1 cup fresh ricotta
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill)
  • 1 teaspoon dried mint
  • 1/2 teaspoon white pepper
  • 1 egg
  • 12 sheets good quality phyllo dough, thawed
  • 1 stick of butter melted (Clarified is best)
  1. Preheat oven to 375 ºF. Combine feta, ricotta, dill, mint, white pepper, and egg.
  2. Working quickly, brush one sheet of phyllo with butter, then top it with another sheet of phyllo and brush that with butter, too.
  3. Place a few tablespoons of cheese filling on the bottom right corner of phyllo and fold the sheets over widthwise so that the cheese is sandwiched between 2 layers of dough on each side. Brush the phyllo with butter, then fold it up into triangle, working from the bottom up -- it's kind of like folding a flag.
  4. Repeat until you finish all 6. Brush with a bit more butter, and bake on a sheet pan for 20 minutes, or until golden.

See what other Food52ers are saying.

  • Christy
  • alexandra
  • Alexandra V. Jones
    Alexandra V. Jones
  • ELena
Chef de cuisine @Shelburne hotel Seaview, WA

10 Reviews

Christy August 27, 2017
Sounds delicious. Can't wait to make them.
ELena August 10, 2017
Thank you, now I understand! I've used thicker kind of dough - DUFOUR , Classic Puff Pastry, that's why I couldn't emagine folding it like you described:-) I brushed them with little whipped egg. Came out very tasty, rich flavor!
Alexandra V. August 10, 2017
Yes that would turn out a different, although delicious result, that would explain why the butter seemed excessive as puff has loads already in it and phyllo doesn't! Sound like it turned out well, thanks for sharing.
ELena August 10, 2017
Very nice recepie! Not very clear about the way to fold phyllo..with 2 layers one on top of another?? A few step by step photographs phehaps might help.. or step by step written directions.. I made it just cutting the squares and folding them diagonally in half, but they opened up while baking, curious about the way you describe it. Also, the amount of butter seems too much..or I didn't use it correctly.. Will appreciate your comments!
Alexandra V. August 10, 2017
Hi, here is a link to my original post on my blog, it has more folding photos.
Pegeen January 14, 2015
Have you ever frozen these and reheated them? They sound delicious.
Alexandra V. January 16, 2015
I have prepped them and then cooked them from frozen, it takes a bit longer, but the results were good. Better if you let them defrost on the counter while the oven preheats.
Kari December 26, 2014
Can't wait to make these. They sound delicious!
alexandra December 10, 2014
Oooh! I used to eat these when I lived in NY a lot. I'm so excited to make them in Louisiana. Thanks!
Alexandra V. December 10, 2014
Awesome I hope you enjoy!