Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.[1] It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.

Tiropita Greek dish.jpg
Tiropita with garnish.
Place of origin Greece
Main ingredientsphyllo, eggs, cheese

When made with kasseri cheese, it may be called kasseropita (κασερόπιτα).[2]

Spanakotiropita is filled with spinach and cheese; cf. spanakopita.[3]


Layered dishes like tiropita may originate from layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages (cf. baklava).[4]

Some scholars state that in Ancient Greek cuisine, placenta cake (or plakous, πλακοῦς), and its descendants in Byzantine cuisine, plakountas tetyromenous (πλακούντας τετυρομένους, "cheesy placenta") and en tyritas plakountas (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern tiropita.[5][6] A recipe recorded in Cato the Elder's De Agri Cultura (160 BC) describes placenta as a sweet layered cheese dish:[5][7]

Shape the placenta as follows: place a single row of tracta along the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta...place the placenta in the oven and put a preheated lid on top of it [...] When ready, honey is poured over the placenta.

Placenta remains the name for a flat baked pie containing cheese in Aromanian (plãtsintã) and in Romanian (plăcintă).

The ancient tyropatinum described by Apicius, despite the similarity in name, was a sweet custard with no crust.[8]

See alsoEdit



  1. ^ Ozimek, Sarah (1 February 2017). "TIROPITA (GREEK CHEESE PIES)". Curious Cuisinière. Retrieved 10 February 2020. Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture.
  2. ^ Dr. Catherine Donnelly & Mateo Kehler (2016). The Oxford Companion to Cheese. Oxford University Press. ISBN 9780199330904. Retrieved 23 January 2017.
  3. ^ "Hellenic Palace" (restaurant review), New York 1:4:5 (April 29, 1968)
  4. ^ Perry 2000, pp. 87–92.
  5. ^ a b Faas 2005, pp. 184–185.
  6. ^ Salaman 1986, p. 184; Vryonis 1971, p. 482.
  7. ^ Cato the Elder. De Agri Cultura, 76.
  8. ^ Betty Wason, Cooks, Gluttons and Gourmets, 2018, ISBN 178912459X, n.p.