Homemade Tiropita, Cheese Pie Recipe

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. 


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


  • 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 ©

Tiganites Recipe

Tiganites are Greek mini pancakes that are ideal for brunch or as an afternoon snack! With just a few simple ingredients you can whip these together and serve them drizzled with honey, walnuts, sugar or marmalade. If you prefer a savoury version we recommend crumbling some Feta with oregano on top!


-2.5 x cups all purpose flour

-1/2 x lemon (juiced)

– 2 x cups water

-1 x egg

-1/2 x teaspoon salt

-olive oil for frying


-Pour flour, lemon juice, egg, water and salt into a large bowl and whisk together all ingredients until well combined and batter is smooth.

-Cover with cling wrap and allow to set for 15 minutes or until bubbles form.

-Heat a non-stick skillet over medium heat and pour enough oil to cover base of pan.

-Using a tablespoon, spoon 1-2 tablespoons of the batter into hot oil. Allow space between each piece and fry in batches about five at a time. 

-Place on paper towel to allow oil to absorb and repeat until you have used all batter. 

-Serve warm with topping of your choice. 

Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Classic Pastitsio Recipe

Pastitsio is a classic and traditional Greek dish, full of richly flavoured meat, pasta and béchamel sauce.

Here is our delicious family recipe for Greece’s ultimate comfort food!


The Meat Sauce

– 1/2 kilo of beef mince

– 1 x white onion, chopped

– 2 x cloves of garlic

– 2 x tablespoons chopped parsley

– 5 x freshly grated tomatoes

– 1 x tablespoon tomato paste

– 1/3 cup of olive oil

– salt and pepper to paste

The Pasta

– 6oo grams pasta

– 2 x eggs

– 2 tablespoons olive oil

– 1/4 cup of Parmesan cheese

– salt

The Béchamel Sauce

-1.2 litres of full cream milk

– 1 cup of all purpose flour

– 3/4 cup of Parmesan cheese

– 3 tablespoons unsalted butter

– 3 x eggs

– salt and pepper to taste


– Heat olive oil in a large pan and sauté the diced onion over medium heat. Add the beef mince to pan and break it up thoroughly. Keep stirring constantly over a medium/high heat for 5 minutes or until meat is browned.

– Once the meat is ready, add the garlic, grated tomatoes and tomato paste to the pan along with salt and pepper to taste, and mix well. Bring to a boil and make sure to immerse them in the sauce, then reduce the heat to medium/low. Simmer for about 30 minutes or so. Stir the sauce occasionally. When ready, the meat will have absorbed the liquid.

– Bring a large pot of water with a tablespoon of salt to a boil, add the pasta to water and boil until soft but not fully cooked (about 3/4 of the suggested cooking time on the package).

– While the pasta is cooking, make the béchamel sauce. Start by melting the butter in a deep saucepan filled with the milk over a medium heat, then, using a whisk slowly incorporate the dissolved flour (dissolve with a dash of milk) by adding it to the melted butter in stages while stirring continually to avoid the formation of lumps. Continue to constantly stir the butter and flour to ensure a smooth consistency. Remove the saucepan from the heat and add the grated Parmesan cheese and eggs while continuing to rapidly stir the mixture. Set aside when smooth.

– Drain the water completely from the pasta pot and return pot with pasta to the heat, add olive oil to the pasta and mix well. Remove the pot from the heat, let stand for a few minutes to cool and then add the egg to the pasta, along with the ¼ cup of grated Parmesan cheese and mix well, then set aside.

– Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish to form a bottom layer. Make sure to spread the pasta evenly in order to completely cover the bottom of the dish, make sure not to leave any empty spaces.

– Spread the meat sauce over the pasta layer, ensuring to distribute it evenly and right to the edges of the dish.

– Add the remaining pasta over the top of the meat layer.

– Pour the béchamel sauce over final pasta layer, make sure to cover the entire surface area of the dish.

– Place the dish uncovered in a pre-heated oven (180°C) and bake for approximately 50 minutes, or until the béchamel sauce is golden brown.

– Allow it to cool before cutting and serving.

*Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Bougatsa Recipe

Bougatsa is a traditional Greek sweet that consists of layers of crispy filo pastry, filled with a delicious creamy custard, and dusted with cinnamon and icing sugar.

Here is our much loved family recipe, which I first shared a few years back on my former food blog Flavours & Flair.


  • 1 x packet filo pastry (375 grams) Insights Greece - Homemade Bougatsa Recipe
  • 250 x grams unsalted butter
  • 1 x litre full cream milk
  • 1 x cup fine semolina
  • 1 x cup caster sugar
  • 4 x eggs
  • 1 x tablespoon vanilla sugar
  • 2 x tablespoons, fresh lemon juice
  • cinnamon sugar, for dusting
  • icing sugar, for dusting


  • Add 100 x grams of butter into saucepan and allow to melt on low heat. Add the semolina and stir for one minute with wooden spoon. 
  • In a separate saucepan, heat milk and add to butter and semolina mixture. Slowly add sugar and stir consistently. Allow the cream to thicken and then turn off heat.
  • In a bowl, whisk eggs and when cream has slightly cooled down, add whisked eggs into cream mixture with vanilla sugar and lemon juice. Stir quickly, so no lumps form in the cream.
  • Melt remaining butter and lightly grease large baking dish.
  • Place half the filo pastry on the bottom of the dish one by one, brushing each sheet of filo pastry with melted butter. 
  • Pour entire custard cream on top of filo and spread across entire dish.  
  • Using the rest of the filo pastry, begin placing each filo pastry on top of custard mixture, brushing each sheet again with melted butter until you have used up the entire packet.
  • Fold in the edges and make sure you brush the top filo layer with melted butter.
  • Bake in a 200 degrees (preheated oven) for 30 minutes, or until filo is golden brown.
  • Allow to slightly cool and dust with cinnamon and icing sugar to serve.  

Recipe and Images by IN+SIGHTS GREECE © (Copyright)