Mastering Tiropita: Yiayia Anna’s Traditional Cheese Pie Recipe with Yeast
This recipe requires a bit of patience, but trust me, it’s well worth it in the end. While making the dough from scratch may take some time, it’s not overly difficult to follow, and the end result is unbeatable. Cooking, I’ve come to realise, is all about love—the kind that requires patience and care. So, take your time, don’t rush the process, and you’ll be rewarded with something truly special.
Yiayia Anna’s tiropita (cheese pie) holds a special place in our family’s heart. Despite her whipping up batches every other weekend and her freezer always being stocked with them, this tiropita holds a unique significance, especially on New Year’s Day. You see, hidden within one of the tiropitas is a coin. As each of us eagerly selects our slice, hoping to be the lucky one, the winner not only receives luck for the rest of the year but also a sneaky $20 from pappou’s wallet.
The recipe itself, with yeast in the dough, gives it a wonderfully airy and bread-like texture, while the thin, crisp pastry reveals the layers of cheese within each fold.
For more of Yiayia Anna’s authentic Greek/Florina-style recipes, click here and delve deeper into her culinary legacy.
Tiropita with Yeast
Ingredients
- 375 g all purpose flour
- 1/2 tbsp dry yeast
- 1/4 tsp dry yeast
- 1/2 tbsp salt
- 200 ml lukewarm water
- 180 g unsalted butter
- 400 g feta Greek Dodoni or Bulgarian Feta
- 1 egg
- olive oil for basting
- sesame seeds optional
Instructions
Make the Dough
- Mix dry yeast and a couple of tablespoons of warm water in a small bowl. Set aside for 10 minutes.If yeast shows bubbles, then your yeast is alive and well. If it doesn’t, buy new yeast before you move onto the next step.
- In a large bowl, mix flour and salt. Add a well to the centre of the bowl and add the yeast/water mixture from step 1 + 200ml lukewarm water. Tip: add the water slowly. Sometimes the recipe requires less water and sometimes more depending on the weather and environment.
- Knead dough on a floured surface until it no longer sticks to your hands and you can roll it into a ball. If you add too much water, just keep adding flour until you get the right consistency. If you add too much flour, add water.
- Divide the dough into 4 equal parts and roll each part into a round ball.
- Flatten each ball into a thick disc and baste both sides with olive oil. Allow to rest covered for 45-60 minutes. Ensure each disc isn’t sitting too close to each other as the yeast will expand the dough and you don’t want each disc stuck to each other.
Prepare the Filling
- Soak feta in cold water in a bowl for 20 minutes so the excess salt is removed.
- Crumble feta in a clean bowl, add in 1 whisked egg and black pepper to taste. Set aside.
Stretch the Dough
- Lay a large tablecloth on your bench and lightly flour the cloth. Take one disc and begin to stretch it open like shown in the video. Tip: if you make a hole while stretching, don’t stress. It happens and it won’t ruin the final product. Use a pizza wheel to cut around the edges. If you don’t cut the edges, the pita will have some hard crusts throughout once baked.
- Drizzle melted butter onto the dough followed by the crumbed feta. Be generous. You can never have too much cheese!
- Use your tablecloth to roll one half of the dough to the centre and then the other side of the cloth to roll the other half of the dough to the centre. You should have two long rolls that meet in the middle.
- Baste your pan with the melted butter and coil the dough into the pan like a snake.
Cook the Pita
- Cook at 200°C fan for 25-30 minutes until it’s a nice golden colour, then lower to 170°C for 10-15 minutes until fully cooked. Every oven is different so keep an eye on the time.
- Allow to cool for 10 minutes before cutting and serving.
FAQ – Frequently Asked Questions
Can I use store-bought phyllo dough for Tiropita?
If you’re short on time and need to whip up a tiropita quickly, you can absolutely use store-bought phyllo dough. Here’s what you do: simply lay out the phyllo sheets on your kitchen counter, slightly overlapping each sheet. The aim is make a giant square. Drizzle them with butter, then sprinkle on your feta cheese. Roll it all up just like I’ve outlined in my recipe, and voila! You’re all set to enjoy your homemade Tiropita.
Warning: Making the dough from scratch does give you that element of Yiayia in your baking—you can taste the authenticity. However, store-bought phyllo will also be a crowd-pleaser, so feel free to go with whichever option fits your schedule best.
What is the difference between spanakopita and tiropita?
Spanakopita and tiropita are both popular Greek savoury pastries, but they differ in their main filling ingredients.
- Spanakopita:
- Spanakopita is made with a filling primarily consisting of spinach and feta cheese. The word “spanakopita” comes from the Greek words “spanaki,” meaning spinach, and “pita,” meaning pie or pastry. The spinach is typically cooked with onions, garlic, herbs, and sometimes eggs before being mixed with crumbled feta cheese. This mixture is then layered between sheets of phyllo pastry and baked until golden and crispy.
- Tiropita:
- Tiropita, on the other hand, is made with a filling primarily consisting of various cheeses, such as feta, ricotta, or a combination of cheeses. The word “tiropita” comes from the Greek word “tiros,” meaning cheese, and “pita,” meaning pie or pastry. The cheese mixture is often combined with eggs and herbs before being layered between sheets of phyllo pastry and baked until golden and crispy.
If I don’t have Greek feta, can I use another kind of cheese?
Yep, a lot of traditional recipes include a blend of feta and ricotta, others use Greek feta, Bulgarian feta, and even Australian feta. Just remember to soak the feta in a bowl of cold water for 20 minutes or so to get rid of all the excess salt.
What do you eat with tiropita?
Tiropita is one of those delightful dishes that just goes with everything. You can enjoy it as a starter, pair it up with your main course and a lovely salad, or, if you’re anything like me, relish it for breakfast, lunch, and dinner all on its own.
How do I store leftover tiropita?
To store leftover tiropita, simply wrap it tightly in plastic wrap or aluminium foil and place it in an airtight container or sealable plastic bag. Store it in the refrigerator for up to 3-4 days. When reheating, you can either warm it in the oven at a low temperature to maintain its crispness or gently microwave it until heated through. Enjoy!
Can I add other ingredients to my Tiropita?
Absolutely! Though, once you start adding different fillings to your tiropita, it becomes a whole new dish. It’s like adding pears to your apple pie and insisting it’s still just apple pie. Variations include spanikopita (spinach pie), kolokithopita (pumpkin pie), keratopita (meat pie), prasa (leek pie), and the list continues. There’s a world of delicious possibilities to explore!
Can I reheat Tiropita?
Yes, you can definitely reheat it. For best results, I recommend reheating it in the oven for about 10 minutes or until it’s warmed through and the crust becomes crispy again.
Can I freeze Tiropita?
Yes, you can! To freeze it, first, allow it to cool completely. Then, wrap individual slices or the entire tiropita tightly in plastic wrap or aluminium foil. Place it wrapped in a freezer-safe container or sealable plastic bag to prevent freezer burn and absorb any odours from the freezer.
When you’re ready to enjoy the tiropita, simply thaw it overnight in the refrigerator. Once thawed, you can reheat it using your preferred method, such as in the oven or microwave.
Can I make Tiropita ahead of time?
If you were fortunate enough to spend time with your Yiayia growing up, you likely learned that it can indeed be prepared in advance. Just follow the recipe until it’s time to bake. Cover the dish with plastic wrap and place it in the freezer. When unexpected guests arrive, simply take the tiropita out of the freezer, remove the plastic wrap (don’t forget!), and pop it straight into the oven. This has saved me on so many occasions, especially during hosting parties or visiting someone’s house for Easter or Christmas, when there’s a flurry of baking to be done. I can easily prepare this a week or two in advance, and then just focus on cooking it on the day.
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