Easy Tiropita (Greek Cheese Pie)

This is one of Greece’s most iconic comfort foods, tiropita! Layers of flaky phyllo filled with feta, ricotta, and cream cheese — then topped with a splash of club soda for that extra light, fluffy texture.

This recipe is simple, rich, and absolutely delicious. Serve it as an appetizer, a side dish, or just grab a square straight from the pan (no judgment here).

FULL RECIPE – https://loudmouthkitchen.com/recipes/tiropita

Use code LOUDMOUTH for 15% off at Greek Food Emporium – https://greekfoodemporiumny.com

Ingredients
16 oz (454g) Greek feta cheese, crumbled
16 oz (454g) Ricotta
8 oz (275g) Cream Cheese
2 eggs
8 oz of club soda or seltzer water
1 Stick (4 oz) Butter, melted
1 tsp black pepper
1 pack (16 oz / 454 g) phyllo dough

Make it at home, share it and tag me in your posts!

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#GreekRecipes #Tiropita #LoudmouthKitchen #GreekFood #CheesePie #PhylloDough #ComfortFood

Hey, guys. Welcome back to the kitchen. Today we’ve got a special episode for you. We are making another Greek pita. It is my favorite pita. Tiropita. It’s just a Greek cheese pie. It is super easy to make. Comes together in like 15 minutes, bakes off in an hour, and it’s absolutely delicious. As always, if you like this video, click the like button. Subscribe. Hit the notification bell. Now. The insane part. Let me show you how it’s done. Okay. This is it right here. This is going to be the easiest pita that you are gonna make. So here’s what you’re gonna need right? Once again we’re working with phyllo dough. This is the thin phyllo dough. One pound of feta cheese. Good Greek feta cheese. Greek. It has to be Greek. if you can’t find Greek feta cheese. I’m so sorry, you can’t make this. I’m kidding. Make it with whatever you want, One pound of good ricotta. Or you can use Greek anthotyro I actually like it a little better cause it’s got a little bit of a tang to it, but unfortunately I don’t have it right now. Half a pound of cream cheese, eight ounces. Two eggs. One stick of butter, melted. Pan. You’re going to need a pan with a deep side. And I’m going to show you why later. There is one more ingredient. It’s a surprise. And then a bowl to mix everything in. Then we’re going to do the phyllo. Put the filling. Layer it up again. Stick it in the oven. Bake it off and eat it. And it’s going to be delicious. This is going to be super fast. Check it out. So one pound of ricotta. We got two eggs. Which you always crack into a separate vessel. That way if a shell gets in it you can pull it out. Two eggs. No shells. just break up those yolks a little bit. Oh, there is one more thing I forgot. And I will grab it right after I dump this eight ounces of beautiful cream cheese in there. Again. Don’t have cream cheese? Don’t use it. It’s not necessary. I like it. The old black pep. That’s the thing I forgot. You want a grate a little nutmeg in there? Grate a little nutmeg in there. Up to you. So here’s what you want to do with this part. You just want to get that cream cheese mushed up. You could do this with your hands if you want. It’s totally acceptable. You know what? I might do that I’m just going to get. This all mushy in here. So the feta cheese we’re going to crumble it you want to, like, have variation in the sizes. Of the chunks of your feta cheese. You know, you want some big ones and you want some small ones. This is not a dish that we’re eating when. We’re worrying about cholesterol. Okay. basically, what we’re doing here today is making some comfort food for me because the Mets suck. Yeah, I know it has raw egg. Whatever. All right, our filling is ready. We’ve got our pan. We have a high sided pan again today we’re going to do basically the same process. But instead of olive oil for this one, we’re using butter. All right. Layer up the bottom with some butter. Okay. probably can do half and half. So this says 13 to 15 sheets. So it’s going to be 6 or 7 on the bottom. And we’re going to go one. So now we’re going to drizzle just like we do with the olive oil. Okay. We’re going to go. We’re going to lay it in but we’re going to go again heavy. Lean to one side so we can fold it over okay. The only thing about this now is like these edges they’re going to want to fold over. So if you wet them with a little butter they’ll stick a little drizzle. Again we’re not going crazy. We’re not brushing because we don’t want to compress the layers. Now the piece Drizzle. That’s three. Four. drizzle. Five. Six. And we’ll do seven on the bottom. Because we always like to have a little bit of extra phyllo. On the bottom we go right in with the filling. Push it out towards the edges. Not compressing, as always. let’s make sure that it’s like nice and spread out into the corners. just for a little good measure. Let’s drizzle some in on top of the filling. All right, here we go. Boom! We’re not going to crinkle top like we do with the others on this one. I like a nice flat top on my tiropita, but, you know, whatever you want, dude. We’re going to brush the edges a bit so we can tuck later. Here we go. One. Drizzle. Two. Drizzle. Three. Oh! We ripped. No big deal. Okay? Again, you’re not eating like this every day, so just let it go. Dude. Enjoy your life, man. Unless you have, like. Heart and cholesterol problems, then don’t eat this. Probably, I don’t know, consult your doctor, man. Let’s use the scissors. We’re going to cut these corners out because then it just gets, like, way too doughy in the corners. Man, you could rip it out. You don’t need to do this with the scissor. I’m just. I’m just a weird guy, man. I’m freaking weird. So we’re just going to fold it in there like that. tuck it even. This might be like a little much. See, I might even go like this. Boom. There are no rules, baby. There are no rules. Okay, we’re tucking again. Maybe. Maybe this camera can see it. So you can see what’s happening here. Okay. We’re just rolling it under and tucking. It is going to create like this nice little crispy. Crust which is like my favorite part. Of the whole pita. Now let’s get a little oh we might be running out of butter here guys. Scoring time. We’re going to score however we want to score. Let’s go. First in half. Remember we’re not scoring through the bottom, just the top. So we’re going to do half and then half. Of the half maybe we go in thirds here actually going to go in. Thirds lengthwise because. Now. The insane part. We need a half a cup of, like, seltzer water, club soda, sparkling mineral water. Which is what I’m using here. And you just going to go, you know, pour it all over the top. The first time I did this, I was like, this is f***ing crazy. This can’t be real. Dude, it works, man. So that’s it. Ready to go in the oven. We’re going to put it in a 350 degree oven on the lowest rack. It’s going to bake for one hour. We’re going to spin it 180 degrees at the halfway mark. seriously, like, look at that. It’s freaking incredible. I’ve had it out of the oven for about 10 or 15 minutes to give it a break. This way, maybe I won’t destroy my mouth like I did with the kolokithopita. So we’re going to go through. Oh, do you hear that? Crunchy crunch. It’s always the worst. Getting the first piece out. Does that look like absolutely amazing man I can’t wait to eat this. It’s my favorite thing. Mmm. Mmm. Oh yeah. bro. It’s so good. It’s cheesy. It’s buttery. It’s salty. It’s tangy. It’s crunchy. Dude. Holy Sh*t! That is ten out of ten. twelve out of ten. This is the perfect comfort food to lick your wounds when the Mets are on the brink of not making the playoffs and winning the wild card spot. Mmm. Mmm. That is fantastic. That’s it guys. That’s the recipe for tiropita. Super easy. Came together in, like an hour and a half. You can do it. I know you can. make a pita and put whatever you want in it. Maybe I should do a will it pita? series. where I just try and stuff different things in the phyllo dough and see if they work. If you want to find good Greek products, check the link down in the description to our friends at Greek Food Emporium. And there’s also a code for 15% off. And until next time, as always Let’s go Mets and Kali orexi.