There’s nothing like a homemade Tiropita (cheese pie), straight out of the oven! Our recipe features a crunchy filo filled with Feta, however, you can also add Mizithra (ricotta), Kefalograviera, or any cheese of your choice. 


Crunchy & tasty homemade Tiropita

For filo

  • 300 x grams all-purpose flour
  • 1 x tablespoon vinegar
  • 2 x tablespoons olive oil, extra for drizzling
  • 150 x ml warm water


  • 300 x grams Feta cheese, crumbled
  • pepper to taste


Bake till golden brown
  • In a large bowl mix the flour with the salt, vinegar, and olive oil and place warm water in the middle of the mixture.
  • Combine and knead the dough well, then divide it into two pieces.
  • Leave for half-hour covered in cling wrap to rest.
  • When ready, lightly sprinkle flour on the surface you will be using to roll out the dough (so pastry won’t stick.)
  • Flatten each ball out and begin rolling them slowly, using a large rolling pin- they should end up being about 40 cm in diameter. 
  • Using one filo at a time, place half the Feta cheese onto each filo pastry to form a thin and long strand. Lightly sprinkle with pepper. Gently roll filo over into a rope-like strand. Fold in the ends and delicately form a circle (see image above).
  • Repeat the same procedure for the second filo and then place both on a tray, lined with baking paper.
  • Drizzle lightly with olive oil and place in 200 degrees Celsius preheated oven for 35 minutes- or until Tiropita is golden brown.  

Recipe and Images by IN+SIGHTS GREECE ©

Penny Zalalas

Executive Editor

At the age of 18, when starting her university degree in Media & Culture, Penny was offered her first role in the industry and began her career at Rupert Murdoch’s News Limited. Since then she has worked as a journalist & editor in both print & online publications, bringing with her 20 + years of experience in magazines. Her utter love for Greece, plus a constant urge to create, innovate & inspire is what led her to launch IN+SIGHTS GREECE.