Striftí Tyropita – The Rolled Greek Cheese Pie That Wins Every Table

There’s something magical about the smell of freshly baked tyropita filling the kitchen. It’s the scent of comfort, family gatherings, and memories wrapped in golden layers of crispy dough and creamy feta. One of the most beautiful variations of this beloved Greek classic is striftí tyropita — the “twisted” or “rolled” version that’s not only delicious but a showstopper on any table.

In many Greek homes, this pie is made by hand-stretching phyllo dough and rolling it with a rich cheese filling, then shaping it into a spiral or snake-like coil. It’s rustic, humble, and deeply satisfying. The filling can be as simple as feta and eggs, or it can be enriched with mizithra, anthotyro, or a little yogurt for creaminess.

Striftí tyropita is perfect for brunch, lunch with a salad, or served as part of a mezé spread. It’s just as good warm from the oven as it is at room temperature. And let’s be honest — it rarely lasts long!

Whether made with homemade or good-quality store-bought phyllo, this pie brings a touch of tradition and a whole lot of love to your kitchen.

Pro tip: Brush the phyllo generously with olive oil or melted butter between layers for that golden, flaky perfection. And don’t be afraid to get hands-on when rolling — that’s the fun part!

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

200g Greek feta cheese , crumbled
200 g Greek myzithra cheese , crumbled
Pinch of pepper
1 egg, beaten
1 package Phyllo dough sheets

Directions

In a bowl mix together feta, myzithra and egg. Season with pepper.

Place one sheet of phyllo on a working surface and brush with olive oil.
Spread some of the filling, making a lane on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the round bakimg pan, starting from the outer side of the tray

Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail’, that leads to the centre of the pan. Oil the surface of the pie with olive oil and bake in preheated oven at 180 C for about 45 min, until golden and crispy