50 minutes

    This is a fairly easy Greek feta cheese pastry recipe has been passed down in my family. It's an excellent party dish. This one is made in one large dish but you can also do smaller triangles. Enjoy!

    29 people made this

    Serves: 16 

    • 500g cottage cheese
    • 5 eggs, beaten
    • 250g feta cheese, crumbled
    • 250g butter, melted
    • 1 box frozen filo pastry, thawed in refrigerator

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 220 degrees C.
    2. In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended.
    3. Brush melted butter onto one sheet of the filo pastry at a time, and layer the sheets in the bottom of a 23x33cm baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the filo, then repeat the process with 7 more sheets at the top, tucking in the sides around the edges.
    4. Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.

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    Reviews in English (19)


    Delicious! Just as good as my Greek friend's recipe. Here's a trick...go easy on the butter. I originally felt that I had to cover the entire sheet with butter. It's not necessary. The tiropitas still taste good, but they get a bit greasey. Just dab a little here and there. It's better that way.  -  07 Nov 2006  (Review from Allrecipes USA and Canada)


    I grew up and lived in Cyprus and Greece for almost 10 years. The one thing that I missed the most is of course, tyropita. So, I searched high and low for a great recipe that would taste authentic and this is it! However, I made some few additions : - I skipped out on the mint and opted for a mix of herbs instead. A friend got me a bag of salad herbs straight from Crete ( mix of dried mint, thyme and oregano ). I added this to the cheese mixture and it was amazing. - I also added the nutmeg which gave it that authentic Greek cuisine flavour. Other than that, the recipe is perfect and now it's become one of my favourite things to make in the kitchen! I made a whole batch and stored them in the freezer...they were gone within 2 days between my boyfriend and I!  -  19 May 2008  (Review from Allrecipes USA and Canada)


    I made these as appetizers. Instead of butter, I sprayed between layers of philo with butter spray. I cut them into squares and pushed them into a mini muffin pan. I scooped the filling into each "cup" and baked them. They were a hit. Except for presentation, I didn't change a thing. These are delicious.  -  29 Aug 2007  (Review from Allrecipes USA and Canada)