Tyropita (Τυρόπιτα) — Greek Phyllo Pie with Feta, Eggs, and Pepper
Tyropita is a beloved Greek savory pie made with crisp phyllo and a creamy feta-egg filling. It’s a classic home and bakery staple across Greece, served warm for breakfast, snacks, and family gatherings.
Printable Recipe Card
Servings: 8 · Total: 70 min · Difficulty: medium
Ingredients (quick list)
- 450 g phyllo dough sheets (thawed if frozen)
- 350 g feta cheese (crumbled)
- 120 g Greek yogurt (full-fat for best texture)
- 3 eggs (large)
- 90 ml extra-virgin olive oil (for brushing phyllo)
- 40 g unsalted butter (melted; mixed with olive oil)
- 2 tsp black pepper (freshly ground)
- 1 tsp dried oregano (optional but traditional in many homes)
- 0.25 tsp nutmeg (freshly grated)
- 1 tsp lemon zest (finely grated)
Steps (summary)
- Preheat the oven to 180°C (356°F) and position a rack in the middle. Brush a 33 x 23 cm baking pan lightly with a small amount…
- Make the filling by whisking the eggs and Greek yogurt in a bowl until smooth and glossy. Add the crumbled feta, black pepper,…
- Unroll the phyllo and cover it with a clean, lightly damp towel to prevent drying and cracking. Stir together the olive oil and…
- Lay 1 sheet of phyllo in the pan and brush it lightly with the oil-butter mixture, reaching the corners and edges. Repeat with…
- Spread the feta-egg filling evenly over the layered base, pushing it gently into the corners for uniform thickness. Smooth the…
- Cover the filling with 8 more phyllo sheets, brushing each sheet lightly with the oil-butter mixture as you layer. Tuck any ove…
+ 2 more steps in the full instructions section below.
Cultural Background
Tyropita is one of Greece’s most iconic pies, rooted in the broader tradition of phyllo-based pastries found in homes and bakeries. It’s a go-to for quick breakfasts and school snacks, showcasing feta’s central role in Greek cooking.
Equipment
💡 Tips
- Keep phyllo covered with a lightly damp towel and work with 1 sheet at a time; uncovered sheets can dry in 3–4 minutes and crack when layered.
- Use a light brush of oil-butter on each sheet (about 1 tsp per sheet) to maximize flakiness without greasiness.
- Score before baking to prevent the top from shattering; after baking, let it rest 10 minutes for clean portions.
⚠️ Common Mistakes
❌ Phyllo dries out and tears while layering.
✅ Fix: Keep the stack covered with a lightly damp towel and work quickly, brushing and stacking one sheet at a time.
❌ Soggy bottom crust after baking.
✅ Fix: Use enough base layers (8 sheets) and bake on the middle rack until deeply golden; rest 10 minutes before cutting.
❌ Filling leaks or slices fall apart.
✅ Fix: Tuck edges inward to seal and let the pie rest so the egg sets; score the top before baking for clean portions.
🧊 How to Store
Cool completely, then refrigerate covered for up to 3 days. Reheat on a sheet pan at 170°C (338°F) for 10–12 minutes to restore crispness; avoid microwaving more than 30 seconds per piece or the phyllo will soften.
📅 Make Ahead
Mix the filling up to 24 hours ahead and refrigerate in a sealed container. Assemble the pie up to 6 hours ahead, refrigerate covered, then bake directly from cold with 5 extra minutes added to the bake time.
🍽️ Pairs Well With
- Greek salad
- olives
- tomato-cucumber plate
- roasted peppers
- hot tea or Greek coffee.
Regional Variations
- Add 200 g ricotta or mizithra-style fresh cheese with the feta for a milder, creamier filling common in some island kitchens.
- Shape into individual triangles by folding filled phyllo strips, a popular bakery style for grab-and-go snacks.
- Include 30 g chopped fresh dill for a brighter herbal note found in many northern Greek versions.
Ingredients
- 450 gphyllo dough sheets (thawed if frozen)
- 350 gfeta cheese (crumbled)
- 120 gGreek yogurt (full-fat for best texture)
- 3eggs (large)
- 90 mlextra-virgin olive oil (for brushing phyllo)
- 40 gunsalted butter (melted; mixed with olive oil)
- 2 tspblack pepper (freshly ground)
- 1 tspdried oregano (optional but traditional in many homes)
- 0.25 tspnutmeg (freshly grated)
- 1 tsplemon zest (finely grated)
🔄 Substitutions
- Greek yogurt→ strained plain yogurt
- unsalted butter→ extra-virgin olive oil
- feta cheese→ sheep’s milk feta-style brined cheese
Instructions
- 1
Preheat the oven to 180°C (356°F) and position a rack in the middle. Brush a 33 x 23 cm baking pan lightly with a small amount of the olive oil-butter mixture so the bottom phyllo crisps evenly.
- 2
Make the filling by whisking the eggs and Greek yogurt in a bowl until smooth and glossy. Add the crumbled feta, black pepper, oregano, nutmeg, and lemon zest, then fold until the mixture is evenly combined and thick.
- 3
Unroll the phyllo and cover it with a clean, lightly damp towel to prevent drying and cracking. Stir together the olive oil and melted butter in a small bowl so brushing is quick and consistent.
- 4
Lay 1 sheet of phyllo in the pan and brush it lightly with the oil-butter mixture, reaching the corners and edges. Repeat with 7 more sheets, brushing each one; this creates a sturdy, flaky base that won’t turn soggy.
- 5
Spread the feta-egg filling evenly over the layered base, pushing it gently into the corners for uniform thickness. Smooth the top so the filling bakes at the same rate across the pan.
- 6
Cover the filling with 8 more phyllo sheets, brushing each sheet lightly with the oil-butter mixture as you layer. Tuck any overhanging edges inward to seal, then brush the top thoroughly so it bakes deeply golden and crisp.
- 7
Score the top layers into 8 pieces with a sharp knife, cutting through the upper phyllo but not all the way to the bottom. Bake for 40–45 minutes until the top is richly golden and the edges are audibly crisp when tapped.
- 8
Rest the tyropita in the pan for 10 minutes so the filling sets and slices cleanly. Cut fully along the scored lines and serve warm, when the phyllo is at its flakiest and the feta is creamy.
🪪 Recipe Passport
Cultural Background
Tyropita is one of Greece’s most iconic pies, rooted in the broader tradition of phyllo-based pastries found in homes and bakeries. It’s a go-to for quick breakfasts and school snacks, showcasing feta’s central role in Greek cooking.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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