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Greek Tiropita (Cheese Pie) Rolls
Need an excuse to host a party?

Greek Tiropita (Cheese Pie) Rolls

Recipe by portoula
Course: Appetizers, Snacks

There are so many variations of this classic Greek appetizer. We developed this one to be served as individual "bites" for your guests, and without the hassle of individually wrapping triangle shapes. Who wants to stress when having a party? No one, that's who!

A 12x16 inch pan will yield approximately 100 "bites" - so enough for a crowd. But don't worry about having leftovers - they reheat nicely.

Can be served at room temperature, but best served warm.

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  • 2 pkgs phyllo sheets (900gr total) - approx 60 sheets

  • 1 cup butter (two sticks)

  • 16 oz barrel-aged Greek feta cheese, crumbled

  • 16 oz whole milk ricotta cheese

  • 1/2 cup plain Greek yogurt

  • 3 large eggs

  • freshly grated nutmeg, to taste

  • freshly grated pepper, to taste

  • 350 ml club soda

  • To Serve
  • portoula FIR honey

  • Nigella seeds

directions (see recipe notes)

  • Preheat oven to 375 degrees Fahrenheit. Use regular bake setting, not convection, for this recipe.
  • Melt butter, and keep warm while you prepare filling.
  • In a medium bowl, combine crumbled feta and ricotta. Mix well with a rubber spatula. Add yogurt, pepper, and nutmeg. Mix again. Taste mixture at this point (before eggs are added) for seasoning.
  • In a separate bowl, lightly beat the eggs. Add eggs to bowl with cheeses and mix well.
  • Assemble:
  • Using a pastry brush, generously grease your pan with melted butter.
  • Lay out one sheet of phyllo on your work surface, with short end facing you. Drizzle with butter. Place another sheet of phyllo on top. Spoon about 1/4 cup of the filling across the end closest to you, about an inch from edge.; spread evenly across the short end, leaving an inch on each side. Roll away from you once or twice, then fold in the outer edges to lock in the filling - about an inch on each side - and keep rolling until the end. Butter the edge to seal the roll and place in pan. Butter top of roll.
  • Repeat until pan is full (about 15-16 rolls), making sure to butter the top of each roll as you go.
  • Any leftover butter should be used on top; either pour or brush on (avoiding any milk solids that have settled at the bottom), making sure edges are well coated.
  • Using a sharp knife, score the top layers of phyllo into the portion size you'd like to serve.
  • Pour club soda evenly over the whole pie, gently moving pan to ensure it's evenly dispersed. Let this soak in for a few minutes.
  • Bake on middle rack for 45 minutes to an hour, until top is golden brown. Rotate pan once, halfway through cooking time.
  • Serve:
  • Serve with a drizzle of portoula FIR honey and a sprinkle of nigella seeds.


  • If phyllo is frozen, thaw overnight in refrigerator. Allow phyllo to come to room temperature for at least one hour before using.
  • You will need a deep baking pan, approximately 12 x 16". If your pan size varies, that's ok. Don't stress! Just use a pan big enough for the phyllo rolls you will make; you don't want space on the sides.
  • For the assembly, give yourself enough room to work because you must move quickly so the phyllo doesn't dry out.
  • Club soda may seem like an odd addition, but trust me on this one! It keeps the filling moist while cooking and totally dissipates by the end of the cooking time.

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