One of Greece’s most beloved pastries, tyropita (cheese pie), is a true masterpiece of Mediterranean cuisine. Made with layers of buttery, flaky phyllo dough and filled with a creamy cheese mixture, it’s the ultimate comfort food that can be enjoyed as breakfast, a snack, or even a light meal.

When made from scratch, tyropita becomes a labor of love. Crafting the dough by hand, rolling it out to paper-thin perfection, and filling it with a blend of feta, ricotta, and other cheeses creates an authentic, homemade touch that is simply irresistible.

Why Make Tyropita from Scratch?

Flavor: Homemade dough has a depth of flavor and texture that store-bought phyllo can’t match.

Tradition: Keeping the art of phyllo-making alive connects us to the generations before us.

Freshness: Using high-quality, fresh ingredients takes this classic to the next level.

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

Filling

400g feta cheese + goat cheese
200 g myzithra cheese , crumbled
1/4 tsp Ground black pepper
1 egg, beaten

Dough

500 g  all purpose flour
100 ml Olive oil
20 ml white wine vinegar
10 g sugar
1 ½ teaspoon salt
210 ml warm water

200 ml Olive oil for brushing the phyllo sheets

Flour for sprinkling the phyllo sheets

Directions

Beat the flour, olive oil, vinegar, sugar, salt and water for 5 minutes in a mixer, using the hook attachment.
If you don’t have a mixer, mix with your hands and knead for 5 minutes.
When the dough comes together nicely and it pulls away from the sides of the bowl, it is ready.
The dough should be soft and elastic. If it is not, beat for another 5 minutes.
When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes.

Crumble feta and goat cheese into a bowl and add Myzithra , egg and pepper; Mix all ingredients well with a fork.

Transfer the dough to your working surface and divide in to 6 – 8 equal parts.
Sprinkle some flour on a clean surface and start to roll out the first of the pieces of dough. You want it to become as thin as possible.
If your dough is too sticky, sprinkle with some more flour and continue rolling out.
Always roll the rolling pin towards you to spread the dough out further.

Continue rolling out the pieces of dough in the same manner.

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 baking tray, 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 enough olive oil and bake in preheated oven at 180 C for about 50 min, until golden and crispy