Quick Recipe Version (TL;DR)
Quick Ingredients
- 10–12 sheets phyllo dough, thawed
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (60 ml) olive oil
- 14 oz (400 g) feta cheese, crumbled
- 9 oz (250 g) anthotyro or whole-milk ricotta
- 3 large eggs
- 1/4 cup (60 g) Greek yogurt or milk
- 2–3 tbsp finely chopped fresh dill or parsley
- 1/4 tsp ground nutmeg (optional)
- Salt and black pepper, to taste
Do This
- 1. Preheat oven to 375°F (190°C). Brush a 9×13 in (23×33 cm) baking dish with some melted butter and oil.
- 2. In a bowl, mix feta, anthotyro/ricotta, eggs, yogurt, herbs, nutmeg, and pepper until creamy but slightly chunky. Salt only if needed.
- 3. Combine melted butter and olive oil. Keep phyllo covered with a slightly damp towel so it does not dry out.
- 4. Layer 5–6 phyllo sheets in the pan, brushing each sheet lightly with the butter-oil mixture and letting edges overhang.
- 5. Spread cheese filling evenly over the base. Fold in overhanging phyllo, then top with remaining 5–6 sheets, brushing each one.
- 6. Tuck in edges, brush top generously, and score into 12 squares with a sharp knife.
- 7. Bake 35–40 minutes until deep golden and flaky. Cool 10–15 minutes, then cut fully and serve warm.
Why You’ll Love This Recipe
- Layers of buttery, flaky phyllo wrapped around a rich, creamy, salty cheese filling.
- Uses simple supermarket ingredients but tastes like a Greek bakery classic.
- Perfect make-ahead dish for brunches, holidays, or potlucks.
- Flexible: use anthotyro if you have it, or easy-to-find ricotta instead.
Grocery List
- Produce: Fresh dill or flat-leaf parsley, optional lemon (for serving), optional fresh mint.
- Dairy: Feta cheese, anthotyro or ricotta, Greek yogurt (or milk), unsalted butter, eggs.
- Pantry: Phyllo dough (frozen), olive oil, salt, black pepper, ground nutmeg (optional), sesame seeds or nigella seeds for topping (optional).
Full Ingredients
Cheese Filling
- 14 oz (400 g) feta cheese, preferably in brine, well drained and crumbled
- 9 oz (250 g) anthotyro cheese, crumbled
or 9 oz (250 g) whole-milk ricotta, well drained - 3 large eggs, at room temperature
- 1/4 cup (60 g) full-fat Greek yogurt
or 1/4 cup (60 ml) whole milk - 2–3 tbsp finely chopped fresh dill
or flat-leaf parsley, or a mix - 1/4 tsp ground nutmeg (optional, but lovely with the cheese)
- Freshly ground black pepper, to taste
- Salt, only if needed, to taste (feta is quite salty)
Phyllo & Assembly
- 10–12 sheets phyllo dough (about 1/2 of a 1 lb / 450 g package), fully thawed
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (60 ml) olive oil
- 1–2 tbsp sesame seeds or nigella seeds (optional, for sprinkling)
To Serve (Optional)
- Lemon wedges
- Extra fresh herbs (dill or parsley), finely chopped
- A small bowl of extra crumbled feta
Step-by-Step Instructions
Step 1: Prepare your pan and preheat the oven
Preheat your oven to 375°F (190°C), placing a rack in the middle. Lightly grease a 9×13 in (23×33 cm) baking dish with a little melted butter or olive oil (from the amounts listed). This keeps the bottom phyllo crisp and prevents sticking.
In a small bowl or measuring jug, combine the 1/2 cup melted butter and 1/4 cup olive oil. This fragrant mixture is your brushing fat for the phyllo layers and gives that classic rich, flaky texture.
Unwrap the thawed phyllo dough and place it on your counter. Cover it immediately with a piece of parchment and then a slightly damp (not wet) clean kitchen towel. This helps keep the delicate sheets from drying out and cracking while you work.
Step 2: Make the creamy cheese filling
In a large mixing bowl, add the crumbled feta and anthotyro or ricotta. Use a fork to mash them together until they are mostly smooth but still have some small, rustic chunks. The texture should be creamy, not completely pureed.
In a separate small bowl, lightly beat the 3 eggs. Add the eggs, Greek yogurt (or milk), chopped dill or parsley, and nutmeg (if using) to the cheese. Stir until everything is well combined and looks like a thick, spreadable mixture.
Season with black pepper. Taste a tiny bit; if your feta is very salty you may not need any extra salt at all. Add just a pinch of salt only if the mixture tastes flat. Set the filling aside.
Step 3: Build the bottom phyllo layers
Place one sheet of phyllo into the prepared baking dish, allowing the edges to overhang if the sheet is larger than the pan. Using a pastry brush, lightly brush the surface of the phyllo with the butter-oil mixture. Do not soak it; a light, even coat is perfect.
Repeat with 4–5 more sheets, layering them on top of each other and brushing each sheet with the butter-oil mixture. Rotate some of the sheets slightly or alternate the overhang so you cover the pan evenly. You should now have 5–6 brushed phyllo sheets forming the base.
The bottom should look well-layered and lightly glossy from the butter and oil, but not swimming in fat. This base will bake up beautifully crisp and sturdy enough to hold the filling.
Step 4: Add the cheese filling
Give the cheese mixture a quick stir, then spoon it over the layered phyllo base. Use a spatula or the back of a spoon to spread it into an even layer, reaching right into the corners of the pan.
Try to keep the thickness uniform so that the tyropita bakes evenly. The filling will be fairly thick, like a soft spreadable cheese. Gently smooth the top, but there is no need to compact it aggressively; a light hand keeps the texture airy and creamy inside.
Step 5: Fold in edges and layer the top phyllo
Fold any overhanging bottom phyllo edges gently over the cheese filling, creating a little border. Brush these folded-over edges lightly with the butter-oil mixture so they do not dry out.
Now begin the top layers: place a new sheet of phyllo over the filling, brush lightly with the butter-oil mixture, and repeat with the remaining 5–6 sheets. Tuck the edges of the top sheets down along the sides of the pan, like tucking a blanket around the filling, brushing as you go so the corners are not dry.
Brush the very top sheet generously so it is well coated but not soggy. If using, sprinkle the surface with sesame seeds or nigella seeds for a bakery-style finish.
Step 6: Score and bake to golden perfection
Using a sharp knife, carefully score the top layers of phyllo into 12 squares or rectangles. Cut all the way through the top layers and partially into the filling, but not necessarily to the bottom of the pan. Scoring now makes cutting after baking much easier and helps steam escape evenly.
Place the pan in the preheated oven and bake for 35–40 minutes, or until the tyropita is a deep golden brown on top and the phyllo looks crisp and flaky. The cheese filling will puff slightly as it bakes and then settle as it cools.
If the top is browning too quickly, loosely tent with foil for the last 5–10 minutes of baking.
Step 7: Rest, cut, and serve
Remove the tyropita from the oven and allow it to rest on a cooling rack for 10–15 minutes. This short rest helps the filling set just enough so the slices hold together while remaining creamy inside.
Following your score marks, cut all the way through to the bottom of the pan to separate the pieces. Serve warm or at room temperature, with optional lemon wedges for squeezing over, extra fresh herbs, or a sprinkle of crumbled feta on top.
Tyropita is wonderful on its own, or alongside a crisp green salad, olives, and sliced tomatoes and cucumbers for a simple Greek-inspired meal.
Pro Tips
- Keep phyllo from drying out: Always keep unused phyllo covered with parchment and a slightly damp towel. Work with one sheet at a time and re-cover the rest immediately.
- Do not over-salt: Feta is naturally salty. Always taste the cheese mixture before adding extra salt; you might not need any.
- Balance butter and oil: Using part olive oil keeps the flavor bright and not too heavy, while butter adds that classic richness and aroma.
- Drain soft cheeses well: If your anthotyro or ricotta is very wet, drain it in a fine mesh sieve or cheesecloth for 30 minutes so the filling does not turn soggy.
- For extra crispness: Let the baked tyropita sit on a cooling rack (pan elevated) rather than a cold countertop, so the bottom stays crisp instead of steaming.
Variations
- Herby tyropita: Increase the herbs to 1/3 cup total and mix dill, parsley, and a little mint for a more aromatic, fresh-tasting pie.
- Spinach and cheese (spanakotyropita-style): Stir 1–1 1/2 cups sautéed, well-drained spinach into the cheese mixture for a hybrid spinach-cheese pie.
- Individual triangles or rolls: Instead of a large pan, cut phyllo into strips, fill with a spoonful of cheese mixture, and fold into triangles or roll up for hand-held pastries. Reduce baking time to 20–25 minutes.
Storage & Make-Ahead
Tyropita keeps well and is an excellent make-ahead dish. Once completely cooled, cover the pan tightly or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven or toaster oven for 10–15 minutes until warmed through and the phyllo is crisp again; avoid the microwave if possible, as it will soften the pastry.
To make ahead unbaked, assemble the tyropita up to the point of baking, score the top, then cover tightly with plastic wrap and foil. Refrigerate for up to 24 hours or freeze for up to 2 months. If baking from frozen, do not thaw; remove plastic, cover loosely with foil, and bake at 375°F (190°C) for about 55–65 minutes, removing the foil for the last 15–20 minutes to brown.
Nutrition (per serving)
Approximate values per serving (1 of 12): about 360–400 calories, 23 g fat, 10 g saturated fat, 22 g carbohydrates, 2 g fiber, 15–18 g protein, 650–750 mg sodium. Values will vary based on exact brands and cheeses used.
