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Greek Cheese Pie with Za'atar and Honey (Tiropita)

Flaky Greek tiropita with creamy feta, goat cheese, za’atar, and a drizzle of honey. A savory-sweet twist on a classic cheese pie.
Servings 8 slices
Total Time 50 minutes

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!
Course: Breakfast, Side Dish
Cuisine: Mediterranean