My Yiayia's Tiropita (Greek Cheese Pie)
Preparation time
Cooking time
Total time
Yiayia’s Cheese Pie a wonderful lunch, starter or dinner served with a simple green salad or as part of a buffet.
Recipe type: Mains
Cuisine: Greek
Servings: 6-8
  • 3 eggs
  • 1 Tablespoon cold water
  • 250g Ricotta cheese
  • 125g Feta cheese, crumbled
  • 250g Halloumi grated
  • 1 heaped tablespoon dried mint
  • 6 sheets Filo Pastry
  • 125g butter to brush onto filo sheets
  • Optional sesame seeds to garnish
  1. Read the instructions before you begin.
  2. Use a 25cm round cake tin ideally loose bottomed.
  3. Using a pastry brush, butter the tin well.
  4. Crack the eggs to a mixing bowl and beat until doubled in volume and white in colour, add a tablespoon of cold water.
  5. Add the cheeses and beat together.
  6. Rubbing the dried mint in-between the palms of your hands and stir the mint through the egg and cheese mixture.
  7. Take a sheet of filo pastry, place it into the buttered round dish, add 6 sheets of filo pastry buttering between each sheet except the last layer. Insure each sheet is placed in the opposite direction to the last (ie if you were looking at a clock face and placing a sheet of filo at 12 and 6 o'clock, place the next sheet of filo at 9 and 3 o'clock).
  8. Leave the filo flaps overhanging.
  9. Next fill the filo base with all the cheese mixture.
  10. Now fold the overhanging filo pastry towards the centre of the pie, starting with the inner layer and working outwards, to cover the filling with filo.
  11. Bake at 180 degrees C for 30 minutes or until golden brown.
  12. To check that the cheese mixture is cooked, gently insert a knife into a central spot. If the cheese is cooked it will may show on the knife in little balls, with the knife being mainly clean.
  13. If it is still uncooked the cheese mixture will streak on the knife and the knife will look wet with mixture.
  14. If you see a streak of cheese cook the pie for a few more minutes and check again.
  15. If the top takes on too much colour and the cheese mixture hasn't cooked, loosely cover the pie with greaseproof paper or foil to prevent excessive browning.
Why I say 6-12 sheets of filo:
Filo in the UK comes in odd sized boxes usually from 6-12 sheets.
Use as many sheets you have in the box.
Layer ⅓ on the bottom and ⅔ on the top for a conventional pie.
Recipe by Marissa's Recipes & Ideas at