There are days when you want all the comfort of a homemade Greek cheese pie without dealing with sheets of phyllo, brushing, folding, or layering. That is exactly where this crustless tyropita comes in.

This is one of those wonderfully simple Greek recipes that proves you do not need a long list of ingredients or complicated preparation to make something truly satisfying. Everything comes together in one bowl, the mixture goes straight into the pan, and the oven does the rest.

The result is a golden, beautifully baked cheese pie with a soft, tender center, plenty of feta, and a slightly crisp sesame topping. It is rich enough to feel comforting, but light enough to enjoy at almost any time of day.

What is crustless tyropita? Tyropita simply means cheese pie, and in Greece there are countless versions of it. Some are made with thin phyllo sheets, others with homemade pastry, and some, like this one, are made without any crust at all.A crustless tyropita has more of a soft, cake-like texture, with the cheese baked directly into the batter. It is quick, practical, and especially useful when you want something homemade without spending too much time in the kitchen.

Why you’ll love this recipe. This recipe is perfect for busy days because there is no rolling, layering, or special technique involved. You simply mix, pour, bake, and slice.The feta gives the pie its characteristic salty, tangy flavor, while the Greek yogurt keeps the interior soft and moist. A little olive oil adds richness, and the sesame seeds on top bring a subtle nutty flavor and a lovely golden finish.It is also one of those recipes that works just as well warm from the oven as it does at room temperature.

A few simple tips. Use a good-quality feta, because it really is the main flavor of the pie.Do not overmix the batter once the flour is added. Mix only until everything comes together.

Let the pie rest for a few minutes after baking. This helps it set and makes it much easier to cut into clean pieces. And be careful with extra salt. Feta can already be quite salty, so in most cases you will not need much, if any, additional salt.

Serve it for breakfast with coffee, as a light lunch with a tomato and cucumber salad, or as part of a larger Greek-style table with olives, dips, roasted vegetables, and fresh bread.It also makes an excellent addition to a brunch table and is ideal for picnics because it travels well and tastes great at room temperature.Make ahead and storage

The pie can easily be made a day ahead.

Once completely cooled, cover it and keep it in the refrigerator for up to three days.You can enjoy it cold, bring it back to room temperature, or warm individual pieces gently in the oven or air fryer.

Simple, cheesy, golden, and very Greek, this crustless tyropita is the kind of recipe that easily becomes part of your regular rotation.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

300 g feta cheese, crumbled

200 g Greek yogurt

3 large eggs

120 ml olive oil

180 ml milk

220 g all-purpose flour

2 tsp baking powder

Freshly ground black pepper

1 tbsp sesame seeds, plus extra for the top

A little olive oil or butter for the pan

Directions

Preheat the oven to 180°C .

Lightly grease a 28 cm / 11-inch round baking pan or a similar-sized baking dish.In a large bowl, whisk the eggs, Greek yogurt, olive oil, and milk until smooth. Add the flour and baking powder and mix just until combined.

Fold in the crumbled feta, sesame seeds, and a little freshly ground black pepper. The mixture should be thick but still easy to spread.

Pour the batter into the prepared pan and smooth the top. Sprinkle generously with sesame seeds.Bake for 40–45 minutes, or until deeply golden on top and set in the center.

Let the pie rest for about 10–15 minutes before cutting into pieces.

Serve warm or at room temperature.

Tip: Don’t add salt before tasting the feta. Depending on the cheese, the pie may already be salty enough.