Tiropita (Greek Cheese Spiral)
This tiropita is everything a cheese pie should be. Layers of buttery phyllo wrap around a creamy feta and ricotta filling, then the whole thing coils into a golden spiral. Just like the photo, it bakes up shatteringly crisp, gets scattered with sesame seeds, and finished with a drizzle of honey. Bakery-worthy, made at home.
Why You'll Love This
Shatteringly crisp phyllo with a creamy feta filling, just like the photo.
The spiral shape looks impressive but is easy to form.
Honey and sesame add a sweet-savory finish.
Mediterranean classic. Vegetarian.
Perfect for brunch, mezze, or a snack with coffee.
Anti-Inflammatory & Mediterranean Recipes
Tiropita (Greek Cheese Spiral)
- Prep25 min
- Cook30 min
- Total55 min
- Servings8 servings
- Calories380 kcal
Ingredients
- For the Filling
- For Assembly
Instructions
- Heat the oven to 190°C (375°F). Line a baking tray with parchment.
- Mix the feta, ricotta, eggs, black pepper, dill, and lemon zest in a bowl until combined.
- Lay one phyllo sheet on a clean surface. Brush lightly with melted butter. Layer a second sheet on top and brush again.
- Spoon filling in a line along the long edge. Roll up into a long rope, tucking as you go.
- Coil the rope into a spiral on the tray, starting from the center. Repeat with remaining phyllo and filling, wrapping each new rope around the spiral.
- Brush the whole spiral generously with butter. Sprinkle over the sesame seeds.
- Bake 28–32 minutes until deep golden and crisp all over.
- Drizzle with honey while warm. Cool 10 minutes, then slice and serve.
Notes & Tips
- Keep unused phyllo under a damp towel. It dries out in minutes.
- Don't overfill the ropes. Too much filling bursts through the pastry.
- Brush every layer with butter. That's what makes it shatteringly crisp.
- Bake until truly deep golden. Pale phyllo is soggy phyllo.
- Cool 10 minutes before slicing so the filling sets.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 27g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store leftovers in an airtight container up to 3 days.
- Reheat: warm in a 180°C oven for 10 minutes to re-crisp. The microwave makes it soggy.
- Freezer: freeze unbaked assembled spiral up to 1 month. Bake from frozen, adding 10 minutes.
- Best served warm, the day it's baked.
- The Secret to Shatteringly Crisp Phyllo
- The secret is butter between every layer and a hot enough oven. Each brushed layer of phyllo fries separately in the oven heat, creating dozens of crisp, separate sheets instead of one gummy mass. Skimp on the butter or bake at too low a temperature and the layers fuse into something soft. Brush generously, bake at a full 190°C until deep golden, and you'll hear the crunch when you cut into it.
Variations & serving ideas
- Different cheese: use kasseri, graviera, or all ricotta with extra salt.
- Dairy-free: not easy to replicate — this one is all about the cheese.
- Herb options: swap dill for mint, parsley, or oregano.
- No honey: serve with a side of fig jam instead.
- Individual portions: make small triangles or rolls instead of one big spiral.
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 24 g |
| Sodium | 520 mg |
| Total carbohydrate | 28 g |
| Fibre | 1 g |
| Protein | 13 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use frozen phyllo pastry?
Yes — that's what most people use. Thaw it overnight in the fridge, never at room temperature, or it gets gummy. Keep it covered with a damp towel while you work.
Why did my tiropita come out soggy?
Underbaking is the usual cause. It needs to be deep golden all over, including the center of the spiral. Also check that wet filling (watery ricotta) was drained first.
Can I make tiropita ahead of time?
Yes. Assemble the spiral, cover tightly, and refrigerate up to 24 hours before baking. Or freeze unbaked up to a month and bake from frozen.
More questions about this recipe
What ingredients do I need for Tiropita (Greek Cheese Spiral)?
The key ingredients include eggs, feta cheese, ricotta cheese, lemon, dill and honey. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store leftovers in an airtight container up to 3 days. Freezer: freeze unbaked assembled spiral up to 1 month.
What oven temperature does this recipe use?
Heat the oven to 190°C (375°F).
How many servings does this recipe make?
It makes 8 servings.
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