Greek feta cheese pie, otherwise known as “tiropita” in Greek, is delicious and relatively easy to make. The savory and tangy filled baked phyllo makes these hand held baked goods perfect as an appetizer or for a quick snack. Serve your Greek cheese pie hot out of the oven, at room temperature, or right out of the refrigerator for a cool treat on a hot summer day.
Ingredients
- 8oz roll room temperature phyllo dough
- 4 eggs
- 6 ounces Greek yogurt
- 11 ounces feta cheese
- 1/4 cup milk
- 6 tablespoons butter
Preparation
- Melt 6 tablespoons of butter and set aside
- In a large bowl, combine the eggs, milk, feta, and yogurt and stir until well combined
- Set the filling aside and preheat the oven to 350 degrees
- Using a basting brush, apply some of the melted butter to the bottom of a 9″ x 14″ baking pan
- Once the pan is greased, cut open the phyllo packet and unroll gently so that the dough is laying flat on the counter next to the pan. You will need to work quickly from this point forward as the dough will begin to dry, and as it dries, will become brittle and begin to break
- Lay a first phyllo sheet into the pan and brush the surface with melted butter. Repeat this process for half of the phyllo (approximately 10 sheets), brushing butter onto each one before applying the next sheet
- Once you have buttered and layered half of the phyllo sheets, pour the filling into the pan and spread out evenly
- Repeat the buttering and layering process with the second half of the phyllo sheets
- Once all of the phyllo has been placed in the pan, if needed, curl over the edges and brush with melted butter
- Using a sharp knife, cut the phyllo into squares
- Place in the oven and bake for 45 minutes at 350 degrees until golden brown
- Let cool and serve
- The cheese pie can be enjoyed warm or cold and can be stored in the refrigerator up to a week
