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Baked and breads

Tiropita

Greek filo pie filled with feta and egg, baked as a large tray or as small triangles for the street.

Tiropita is a Greek pie of thin filo pastry filled with crumbled feta beaten with egg, sometimes with other cheeses or yoghurt. It is baked as a large tray pie and cut into squares, or folded into small triangles called tiropitakia. Bakeries sell it hot in the morning, and it is a common Greek breakfast eaten on the way to work.

What goes in

Feta: 35%35%Filo pastry: 29%29%Eggs: 12%12%Olive oil or butter: 12%12%Soft white cheese or yoghurt: 12%12%5parts
  • Feta635%, Crumbled.
  • Filo pastry529%, Thin sheets.
  • Eggs212%, Bind the filling.
  • Olive oil or butter212%, Brushed between sheets.
  • Soft white cheese or yoghurt212%, Softens the salt.

Rough parts by weight. The ring shows each ingredient's share of the dish.

Made step by step

Each drawing shows the operation for that step. Quantities and timings differ from house to house; this is one traditional way, in outline.

  1. Step 1: Grate Crumble the feta and beat it with eggs, yoghurt and pepper.
  2. Step 2: Layer Brush a tray with oil and lay down several sheets of filo, brushing each.
  3. Step 3: Fill Spread the filling evenly.
  4. Step 4: Layer Cover with more brushed sheets and score the top into portions.
  5. Step 5: Bake Bake until deep golden and crisp.
  6. Step 6: Serve Rest briefly and serve warm.
  7. Feta: 35%35%Filo pastry: 29%29%Eggs: 12%12%Olive oil or butter: 12%12%Soft white cheese or yoghurt: 12%12%
    Finished Tiropita, by share.

Pie country

Savoury pies are a deep tradition in mainland Greece, especially in Epirus around Ioannina, where cooks roll their own thin pastry sheets. Tiropita is the most widely made. Related Greek pies include spanakopita, with spinach and feta, and many local pies with greens, leeks or pumpkin. The filo family stretches from the Balkans to Turkey and the Middle East.

Variations

The filling is mostly feta, with egg to bind it. Some cooks add a softer cheese such as myzithra or anthotyros, a spoonful of thick yoghurt or a little milk to soften the saltiness, and black pepper or mint. Village versions use thicker, homemade pastry; city bakeries use thin, crisp commercial filo or puff pastry.

Where it is used

Breakfast on the goBakery snackParty tray

The cheeses in it

FetaThe main filling.MizithraA soft whey cheese some cooks add.AnthotyrosAnother soft Greek whey cheese.

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Sources and further reading

About this page

Original text and drawings by the EveryCheese desk, written with AI assistance and checked against the sources above. The shares are a rough, illustrative ratio, not a recipe: every family and kitchen makes it differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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