Tiropita (Greek Savoury Cheese Pie)

Not sure why there are so many raving reviews and only one other reviewer caught the fatal flaw to this dish: incorrect amount of milk. Google other tiropita (or any other Greek dish that requires a bechamel) recipes and you will notice that the ratio of flour to milk is off in this specific one. At the very least you need to use 1.5 cups of milk (at the most 2) to pull this off.

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I look forward to trying your version.

I make my version of this all the time which has a few variations to yours. I use feta cheese, cream cheese, and cottage cheese. There is nothing like delicious Greek food. I crave this all year long and tend to make it quite a few times per year.

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My BFs family is Greek, and last week we went to our towns Greek fest, but we're only able to go one day to work schedules. We were slightly bummed we only got to get Tiropita once, and it's one of their favorites! I found this recipe online, and made it this afternoon. It came out simple amazing, and even better then the one we bought for $4 a piece at the festival! I had to use more milk because my "sauce" was too thick, and I didn't have any parm cheese on hand, only romano. The romano cheese might of added a little bit more salt, but we loved it! I will definitely be making this for years to come, and probably for every holiday coming up!

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I have been craving Tiropita and this hit the spot. Thank you

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I'm planning to try it over the week! My mom has a very similar recipe, except she add semolina and feta instead of the other cheeses to cheese mixture to make the filling creamier and less fattening. I too will fold them into triangles, just for customary purposes. Overall really solid recipe.

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This is sooo good. Definitely five star. My stepdaughter and I made it together for Easter.It was fun to put together and tasted so great. We used cottage cheese drained instead of ricotta and it turned out excellent. Thanks for a favorite recipe.!!

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Simple and Tasty. I used kefalograviera, ricotta, feta, skim milk, and unsalted butter. I decided to use only 3 egg yolks with 6 egg whites to reduce some of the fat and cholesterol content. And since I love the butter and olive oil taste, I mixed the melted butter with olive oil to brush the phyllo sheets. The tiropita puffed up nicely while baking and did not appear as thin as what the picture shows.

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I made this for a brunch on the weekend and it was amazing. Everyone loved it very much. They all went back for another piece and there certainly was no left overs.. the only thing i changed was i added spinach to the cheese mixture as i love the flavour of spinach and ricotta together, it was exteremely delicious. This is a definate Keeper. Thanks for sharing. Helena

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This was really good. I didn't do it casserole style- I folded them up into serving-size triangles of 4 layers of phyllo (like the recipe for spanakopita triangles). I also added a dash of oregano for a little extra something. I baked the triangles at 375 for about 20 mins.

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Absolutely to die for! My whole family loved this. It is VERY rich though so go easy on the slices. It would probably be best to serve small pieces as opposed to great big ones.

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We like-y! Troy asked me to make this as part of his birthday dinner meal. It is really delicious -- even though I spaced the parmesan. He is a huge feta and phyllo fan, so this is a winner. I think this would be great as a bite-sized appetizer at a party, but we had larger servings as a plated first course. I didn't get the scoring step quite right, so I think I could use more instruction on that (are you supposed to cut all the way through or just the first layer)?

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I made this last week for Zaar tag, and I was sure I posted a review, but evidently not, anyway, it was really rich, very good, and I can imagine many variations, I served it as an appetizer, cut into 3" squares. Imagine some herbs, mushrooms etc...Divine!

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