Flaky, golden, and dangerously moreish — this is my ultimate tiropita recipe 😮‍💨and I bet you’ll never guess what I used to get it this crispy…!

Every bite gives you that buttery crunch of filo followed by a creamy, salty, tangy explosion of feta that melts in your mouth. It’s rich without being heavy, comforting yet light, and somehow tastes even better the next day (if it lasts that long 😏).

cheese pie — Ingredients

30-50g fresh mint, finely chopped
250g ricotta or Anthotyros cheese
400g feta, crumbled
2 large eggs
100g course semolina
Salt and crushed black pepper
300g filo pastry (I recommend Au Ble D’or)
100g butter or oil to grease
100ml tonic water

1 hour 30 minutes to prepare | Yields 12 pieces

Method

Preheat the oven to 190 degrees Celsius fan. Set aside a 25cm by 38cm baking dish (I used the large baking dish from Le Creuset).
In a bowl, add the finely chopped mint, ricotta, crumbled feta, large eggs, course semolina, and seasonings. Mix well to combine.
Brush melted butter on the bottom of the baking dish. Place a filo sheet in the middle (the filo will hang over the edge of the tray) and brush melted butter on top. Repeat this with half of the remaining filo sheets, brushing melted butter each time.
Spread on the cheese mixture evenly and fold in the edges of the filo sheets. With the remaining filo sheets, fold them in half and repeat the process of layering and buttering.
On the top layer, pour the soda water. Then bake for a total of an hour, reducing the temperature to 170 degrees Celsius fan halfway through - or earlier if the tiropita has browned quickly.
Allow to cool for at least 20 minutes, before cutting and enjoying warm.