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Greek · Baking

Tiropita

Non-vegEasy

Diet: Non-veg

Tiropita is a Greek dish. Keep unused filo under a slightly damp towel while working.

Prep
25 min
Cook
40 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tiropita. The photograph shows a folded cheese pie; this recipe makes a layered tray pie.
The photograph shows a folded cheese pie; this recipe makes a layered tray pie. Representative photograph of Tiropita. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Filling

Pastry

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 8 min

  1. Heat oven to 180°C / 350°F. Crumble and mix 300 g feta, 200 g ricotta, 2 eggs, ¼ tsp pepper.

    Check: The food must be hot through at 180°C / 350°F.

Layer · About 8 min

  1. Brush half the sheets from 300 g filo pastry, 80 g melted butter with butter and layer in a 25 cm dish. Spread filling and cover with remaining buttered sheets.

Bake · About 40 min

  1. Score the top and bake 35–40 minutes until golden and filling reaches 71°C / 160°F.

    Check: Look for this result: golden and filling reaches 71°C / 160°F.

Tips

  • Keep unused filo under a slightly damp towel while working.
  • Judge Tiropita by the texture and doneness signs in its steps. Your pan and heat affect how long Tiropita takes to cook.

Substitutions

  • In Tiropita, replace ricotta with cottage cheese, well drained,.

Storage

  • Cool Tiropita promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Tiropita in the fridge within one hour. Keep Tiropita at 4°C / 40°F or colder and eat within two days.
  • If Tiropita contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Tiropita must reach 74°C / 165°F when reheated. Serve Tiropita straight from the fridge if it is a chilled cake.

Make ahead

  • Prepare the measured ingredients for Tiropita one day ahead. For Tiropita, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tiropita on the day of serving.

FAQ

What matters most when making Tiropita?

Keep unused filo under a slightly damp towel while working.

What can I substitute in Tiropita?

In Tiropita, replace ricotta with cottage cheese, well drained,.

Can I prepare Tiropita ahead?

Prepare the measured ingredients for Tiropita one day ahead. For Tiropita, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tiropita on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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