Equipment
Ingredients
Cheese Filling
- 300 g feta cheese, crumbled
- 150 g ricotta cheese, drained if excessively wet
- 2 eggs, lightly beaten
- 2 g black pepper, freshly ground
- 5 g fresh thyme, leaves picked and chopped
Pastry Base
- 150 g filo pastry, thawed
- 80 ml extra virgin olive oil
Garnish
- 60 ml honey, warmed slightly for easy drizzling
- 10 g sesame seeds, toasted
- 5 g fresh thyme, whole leaves reserved for garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 461 kcal
- Protein
- 16 g
- Carbohydrates
- 25 g
- Fat
- 34 g
- Fiber
- 1 g
- Sugar
- 9 g
- Sodium
- 1015 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 107 mg
- Potassium
- 100 mg
- Calcium
- 355 mg
- Iron
- 2.1 mg
- Magnesium
- 25 mg
- Phosphorus
- 233 mg
- Zinc
- 2.0 mg
- Vitamin A
- 93 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.60 mg
- Niacin
- 1.6 mg
- Folate
- 48 mcg
- Water
- 51 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 190°C/375°F. Lightly brush the bottom and sides of a 20cm baking dish with a small amount of extra virgin olive oil.
In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, beaten eggs, freshly ground black pepper, and the chopped fresh thyme. Stir until thoroughly combined to form a thick, cohesive filling.
Lay one sheet of filo pastry into the prepared dish, allowing the edges to overhang the sides. Brush lightly with olive oil. Repeat this process with the remaining filo sheets, rotating each new sheet slightly to create an even crust around the entire dish.
Pour the cheese filling into the center of the filo-lined dish and spread it into an even layer. Fold the overhanging pastry edges inward over the filling, leaving the very center exposed. Brush the folded edges with the remaining olive oil.
Bake in the preheated oven for 40 to 45 minutes, or until the filo pastry is deeply golden brown, crisp, and the cheese filling has puffed up and set completely in the center.
Remove the pie from the oven and allow it to rest for 10 minutes to stabilize the filling. Drizzle the warm honey evenly over the top, then sprinkle with the toasted sesame seeds and reserved whole thyme leaves before slicing.
Chef's Notes
- Crumbing the feta by hand rather than processing it ensures distinct pockets of salty cheese that beautifully contrast the smooth ricotta base.
- For the most authentic flavor, seek out Greek feta preserved in brine, made entirely from sheep milk or a blend of sheep and goat milk. It provides a creamier texture and a richer flavor profile than standard cow milk feta.
- When brushing the filo, do not drench it in oil. A light, even dab across the surface is enough to separate the layers and create the essential steam needed for maximum flakiness.
- To elevate the honey drizzle, gently warm your honey in a small saucepan with a sprig of thyme and a pinch of chili flakes for 5 minutes before using it. This creates a hot honey variation that perfectly complements the savory cheese.
Storage
Refrigerator: 3 days — Store wrapped tightly in an airtight container.
Reheating: Reheat in a 180C/350F oven for 10 to 15 minutes to restore crispness. Do not microwave.
Troubleshooting
Filo pastry tears or breaks while assembling
Cause: Pastry was exposed to the air for too long and dried out
Fix: Patch the torn areas with smaller scraps of oiled filo; it will blend in during baking
Prevention: Always keep unused filo pastry covered tightly with a slightly damp kitchen towel while working
Bottom of the pie is pale and soggy
Cause: Oven lacked under-heat or the ricotta was too wet
Fix: Cannot be fixed once fully baked, but covering the top with foil and baking 5-10 minutes longer on the lowest rack can sometimes help
Prevention: Drain excessively wet ricotta before mixing, and bake the pie on a lower oven rack to ensure heat reaches the bottom
Top pastry browns too quickly before filling sets
Cause: Oven temperature runs hot or dish was placed too close to the top heating element
Fix: Tent the pie loosely with aluminum foil for the remainder of the baking time
Prevention: Ensure oven is calibrated and bake in the lower-middle section
Cultural Context
Tiropita, or Greek cheese pie, is a cornerstone of Mediterranean baking. By finishing this traditional savory pastry with a generous drizzle of honey and sesame seeds, it nods to another classic Greek meze, Feta Me Meli, uniting deeply savory, salty, and sweet elements in a single, harmonious dish.
