When I showed you my mom Vicky’s cheese pie on Instagram stories, the responses like “We want the recipe!”, “Where can I find the recipe?”, etc., were pouring in! Not that I wanted a lot of requests to prepare it for you, to be very honest. And, don’t tell me it’s not healthy… Mental health is, also, important. Personally, I feel a lot better after a piece of tyropita! 😀 😀
Those of you who know me personally, know my love for pies, especially cheese pie (tyropita) and spinach pie (spanakopita). In general, pies are hard to resist. This combination of cheesy or herby filling with the crunchy phyllo is addictive. This “krats” you hear when the knife cuts the phyllo, can’t be beat!
My mother has been making this particular cheese pie for many years now. Although it is no different from other cheese pies, it is the tastiest cheese pie I have ever eaten. Maybe because it’s from mommy’s cute hands, what do you say? 😉
The phyllo I used for this Greek cheese pie is a store-bought phyllo. We rarely make homemade phyllo at home, to tell you the truth. We have also made it with rustic pie crust, and it is just as successful.
To see the rest of the pie recipes on the site, click here.
Greek Cheese Pie (Tyropita)
Traditional Greek Cheese Pie (Tyropita). My mother's recipe.
- 12 phyllo sheets
- 400g feta, crumbled
- 250g grated graviera cheese (I used Cretan)
- 250g grated kasseri cheese
- 400ml whole milk
- 4 eggs, lightly beaten
- freshly ground pepper
- about ½ cup olive oil, for oiling the phyllo sheets
Mix all cheeses and pepper in a bowl.
Grease a 26X35cm baking pan or ovenproof dish and lay half the phyllo sheets down, after oiling them one by one.
Pour the cheese mixture and spread it evenly.
Then, layer the rest of the phyllo sheets, after oiling them one by one.
Turn the edges of the phyllo sheets inwards. I use the silicone brush and push them to the sides of the pie. Carve the pie into pieces, with a sharp knife.
Pour the milk into the beaten eggs and mix. Pour this mixture over the pita and leave it for 2 hours to absorb it, covered with cling film.
Bake the pie in a preheated oven, at 180°C, for about 50-55 minutes, until the phyllo gets a nice color.
It is equally pleasant to eat hot or cold.
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