Traditional Tiropita – Greek Cheese Pie


  • 500 grams Greek feta cheese
  • 250 grams fresh anthotiro (Greek cheese)
  • Freshly ground pepper
  • 3 eggs
  • 1-3 tablespoons olive oil plus an extra tablespoon for brushing
  • 12 filo pastry sheets defrosted
  • White or black sesame seeds (optional)



  1. Preheat oven at 350 F (180 C)
  2. Grease (with olive oil) a 9x13 inch (25x35 cm) in a casserole dish or pan
  3. In a large bowl smash the feta and anthotiro with a fork.
  4. Add the pepper and mix.
  5. In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
  6. Prepare your working area so that you have space to spread the filo.
  7. Remove your first filo sheet carefully and spread it on the bottom of the pan. If it is too big you can compress it a little to fit. Brush with olive oil (I often use an olive oil spray bottle instead.) Place the second filo sheet on top of the first filo sheet and brush with olive oil and continue until you have spread six sheets of filo.
  8. Spread the cheese mixture over the filo making sure it is spread evenly.
  9. Cover with five or six more filo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch up the final two to three filo sheets.
  10.   Brush the top layer with olive oil and score. Cut only through the filo (not all the way down).
  11.   Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven (this part is optional).
  12.   Bake for about 40 minutes. Lift the side slightly to make sure the bottom is baked. Place on the bottom of the oven for another five minutes.
  13.   Take it out of the oven and let it cool for 15 minutes cut in pieces and enjoy!