Flaky Greek tiropita with creamy feta, goat cheese, za’atar, and a drizzle of honey. A savory-sweet twist on a classic cheese pie.
What is Tiropita?
Tiropita is everyday Greek comfort food. It translates to “cheese pie” and is made with crisp, flaky layers of phyllo dough wrapped around a creamy, feta-based filling. You’ll find tiropita everywhere in Greece, from bakeries and cafés to home kitchens and ferry snack bars.
It can be baked in a large tray and sliced into squares (like my version here), or folded into individual triangles for easy snacking. And there are no rules about when to eat it: tiropita is just as welcome at breakfast as it is for a snack, a light lunch, or alongside dinner.
My Twist on Tiropita: Za’atar & Honey
This version stays true to the spirit of traditional tiropita, using a few essential ingredients: feta for a salty backbone, eggs to bind the filling, and phyllo dough brushed generously with olive oil.
I also lean into some classic variations. I add a bit of goat cheese (a simple, creamy one, since Greek cheeses can be harder to find). It softens the saltiness of the feta, adds depth, and makes the filling especially luscious. I also incorporate a small amount of olive-oil-based béchamel for extra creaminess.
And, as I often like to do, I bring my own personal touch to this dish. I add my homemade za’atar spice blend to the cheese filling for an earthy, aromatic note, then finish the baked tiropita with a light drizzle of honey. The result is a beautiful balance of salty, herby, and gently sweet flavors that’s truly irresistible.
A Closer Look at the Ingredients
Cheese filling
- Feta cheese: The backbone of tiropita. Traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk, feta brings both structure and saltiness to the filling. Whenever possible, buy feta sold in a block (not pre-crumbled) for the best taste and texture. Because feta is naturally salty, I don’t add any additional salt to this dish.
- Goat cheese: I use a fresh, creamy goat cheese here to complement the feta. In the U.S., Vermont Creamery is a reliable and easy-to-find option. Stick to a mild variety—nothing aged or rind-covered.
- Za’atar: A Middle Eastern spice blend that adds an earthy note and subtle complexity to the filling. I highly recommend using my homemade za’atar blend, which includes herbs like thyme and oregano, warming spices such as cumin and coriander, bright sumac, and sesame seeds. If using store-bought za’atar, check the ingredient list—some blends include fillers or lots of salt.
- Egg: Helps bind all the ingredients together and give the filling a soft, custardy texture once baked.
- Olive oil: Plays a double role in this recipe. It’s used to make the olive-oil-based béchamel, and it’s brushed generously between the layers of phyllo to ensure a crisp, golden finish. Choose a good-quality olive oil with a flavor you enjoy.
- Milk: Used for the béchamel sauce that adds extra creaminess to the filling. I recommend whole milk—given the richness of this pie, there’s really no reason to skimp here. That said, any milk will work if needed.
- Flour: A bit of regular all-purpose flour is used to make the béchamel.
Assembly & toppings
- Phyllo dough: Phyllo (or filo) dough is a paper-thin pastry made by rolling dough into ultra-fine sheets. It’s traditionally made with flour, water, and a little salt. Unlike puff pastry or pie dough, it contains no butter. When brushed with oil and baked, phyllo becomes incredibly crisp and flaky. You’ll find it in the refrigerated or freezer section of most grocery stores. If buying frozen, be sure to thaw it in the fridge overnight before using (follow the instructions on your package).
- Sesame seeds: I like to finish the tiropita with a mix of black and white sesame seeds. They add visual contrast and a lovely nutty flavor as they toast in the oven.
- Honey: A final drizzle of high-quality honey brings everything together. It adds the perfect sweet note to balance the salty cheese and herb-forward za’atar. Hot (spicey) honey could also be delicious here.
Greek Cheese Pie with Za’atar and Honey (Tiropita)
Equipment
- small saucepan
- baking dish 10 x 13 in / 25 x 35 cm – or smaller for a thicker pie, bigger not recommended
Ingredients
Cheese filling
- 2 Tbl olive oil (25g)
- 3 Tbl all-purpose flour (25g)
- 1 cup milk (25 cl)
- 1 egg
- 8 oz. block of feta cheese (230g)
- 4 oz. creamy goat cheese (115g)
- 1 Tbl
za’atar spice blend
Assembly & topping
- 8 phyllo sheets (thawed if frozen, brought to room temperature)
- ¼ cup olive oil (60 ml, adjust as needed)
- ½ tsp black sesame seeds
- ½ tsp white sesame seeds
- drizzle of honey
Instructions
- Preheat the oven to 375°F (190°C) conventional or 350°F (170°C) convection.
- Make the béchamel:Measure the flour and milk before starting.In a small saucepan, heat the olive oil over medium-low heat. Add the flour and whisk continuously for 2–3 minutes.Add a splash of the milk and whisk until smooth, then add the remaining milk in two additions, whisking well between each. Continue whisking for a couple of minutes, until the béchamel thickens slightly and coats the back of a spoon. This happens quickly since it’s a small quantity. If it gets too thick, add some more milk. Remove from the heat and set aside.
- Temper the egg:In a small bowl, whisk the egg. Add a spoonful of the warm béchamel and stir to combine.Pour the egg mixture into the saucepan with the remaining béchamel. Stir to fully incorporate.
- Add the cheeses and spices:Drain and crumble the feta and goat cheese directly into the saucepan. Add the za’atar.Mix well with a spatula, breaking up any large feta pieces and smoothing the goat cheese until the mixture is evenly combined.
- Assemble the tiropita:Lightly oil the bottom and sides of your baking dish.Lay one sheet of phyllo in the center of the dish, so the excess goes up the sides. Brush the bottom and sides lightly with olive oil. (Tip: Keep the remaining sheets covered with wax paper or a damp towel to prevent them from drying out.)Repeat with 4 sheets total, brushing each layer with olive oil.Spoon the cheese filling into the dish and spread it evenly. Top with 4 more sheets of phyllo, brushing with olive oil between each layer.Roll the excess phyllo edges inward to create a rustic crust. Brush the top and folded edges with olive oil, then sprinkle with sesame seeds.
- Bake:Place the dish on the middle rack of the oven and bake for 25–35 minutes, until deeply golden and crisp.
- Finish and rest:Remove from the oven and drizzle lightly with honey. Let the pie rest for at least 1 hour before cutting. This step is essential to allow the filling to fully set.
- Enjoy lukewarm or cold!
Did you make this Greek Cheese Pie with Za’atar and Honey?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more Mediterranean-inspired recipes? Try my Greek-Style Lamb Stew and Vegetarian Shakshuka.