Tyropita (Greek Feta Cheese Pie)

A classic dish, popular at Greek restaurants and festivals. Creamy filling with the tang of feta cheese surrounded by layers of flaky phyllo pastry dough. A treat for the tastebuds!

Simply Delicious Greek Cooking: Episode 3: Spanakopita and Tyropita



  • 4–5 eggs
  • 1 large carton cottage cheese
  • 8 ounces Feta cheese
  • 2 tablespoons dry, unflavored breadcrumbs


  • 1 pound phyllo
  • 1 cup olive oil
  • Butter


Filling Preparation:

  1. Beat eggs
  2. Chop/crumble Feta cheese
  3. Combine eggs, cottage cheese, Feta cheese, and breadcrumbs in large bowl. Mix well.

To Assemble Pita:

  1. Layer ½ phyllo sheets for bottom of pita.
  2. Do not cut bottom phyllo sheets to pan size; keep sides up.
  3. Brush olive oil between each layer of phyllo; brush sides.
  4. Pour in filling; spread evenly.
  5. Fold phyllo sides over to completely enclose filling.
  6. Cut remaining ½ phyllo sheets to pan size.
  7. Continue layering phyllo sheets, brushing olive oil between each layer.
  8. Brush top of final phyllo sheet with butter to aid browning. 
  9. Trim excess phyllo dough from sides and corners of pan.
  10. Cut through TOP phyllo layers ONLY; do NOT cut all the way through.
  11. Bake pita at 350° for 45–60 minutes; pita should be light, golden brown.
  12. Let cool for at least ½ hour before cutting all the way through.
  13. Serve warm, at room temperature, or cold.
  14. Refrigerate leftovers.