When we want some Greek influence, we go for a tiropita, or Greek cheese pie. This traditional dish works as either a midday snack or as a yummy dessert paired with hot tea or coffee. We like to change this savory dish to a sweet treat by sprinkling the top with cinnamon and sugar before serving; it’s perfect for a pleasant sweet-and-salty treat!
Not only does this dish bring a taste of the Mediterranean to your home, but it’s surprisingly easy to make. We suggest saving a bit of time by using store-bought phyllo dough for that buttery, flaky crust.
Greek Cheese Pie
- 8 ounces crumbled feta cheese
- 3 ounces grated Parmesan cheese
- 3 ounces grated Gouda cheese
- 1 ounce blue cheese
- 6 ounces ricotta cheese
- 6 ounces cream cheese
- 1/3 cup heavy cream
- 3 eggs, beaten
- 1 tablespoon fresh mint, chopped (optional)
- 1 pound phyllo dough sheets
- fresh rosemary sprigs (optional)
- salt and pepper, to taste
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-12-inch glass casserole dish or 9-by-3-inch springform pan, and set it aside.
- Beat together ricotta cheese, cream cheese and heavy cream in a bowl. Stir in the feta cheese, Parmesan cheese, Gouda cheese and blue cheese.
- Mix the eggs into the mixture, and season it with fresh mint and freshly ground black pepper to taste. Chill the cheese filling for 25 minutes.
- Brush all the phyllo sheets with olive oil and layer half of them in the bottom of the prepared pan. Spread the cheese mixture over the phyllo sheets.
- Top the cheese filling with the remaining phyllo sheets, and brush the top sheet with olive oil to taste.
- Bake the cheese pie for 40 to 45 minutes. Allow the pie to cool for at least 20 minutes.
- Garnish with rosemary sprigs, serve, and enjoy!
Recipe adapted from My Greek Dish