This tiropita with homemade phyllo is made completely from scratch using Yiayia Vaso’s hand-stretched dough, a simple Bulgarian feta filling and plenty of butter and olive oil for crisp, flaky layers.
Unlike tiropita made with store-bought phyllo, each piece of dough is rested in oil, stretched thin by hand, filled, rolled into a long coil and baked until deeply golden. It takes time, but the result is the kind of traditional Greek cheese pie that tastes completely different from anything made with ready-made pastry.
A Tiropita Recipe Passed Down From Yiayia Vaso
There are recipes that give you a list of ingredients, and then there are recipes that connect you to the people who made them before you. This is one of those recipes.
Yiayia Vaso made her tiropita completely from scratch, beginning with a simple homemade dough that she stretched by hand until it was thin enough to create crisp, flaky layers. She filled it with feta, rolled each sheet into a long coil and arranged the coils in a round baking tray before baking them until deeply golden.
It is not a quick tiropita made with packaged phyllo, but that is exactly what makes it special. The dough needs time to rest and soften before it can be stretched, but none of the individual steps are particularly difficult. Take your time, follow the process and do not worry if your phyllo is not perfectly even.
What Is Tiropita?
Tiropita, sometimes written as tyropita, is a traditional Greek cheese pie. The name comes from the Greek words tyri, meaning cheese, and pita, meaning pie.
There are many different versions across Greece. Some are made with packaged phyllo, some use puff pastry, while others are prepared with yeasted or homemade dough.
This version is made with Yiayia Vaso’s hand-stretched homemade phyllo. Each piece of dough is flattened, rested in olive oil, stretched across a cloth-covered work surface, topped with feta and then rolled into a long snake-like coil.
For a completely different style, try Yiayia Anna’s Florina-style tiropita, which is made with a soft yeasted dough rather than thin, stretched phyllo.
Why This Homemade Tiropita Dough Works
The dough contains only a few basic ingredients, but the vinegar, olive oil and resting periods each serve an important purpose.
Vinegar
A tablespoon of white vinegar helps make the dough more workable and easier to stretch. You will not taste it once the tiropita has been baked.
Olive oil
Olive oil is added to the dough and is also used to coat the flattened dough portions before their final rest. This keeps the dough supple and helps it stretch thinly without drying out.
Resting time
The first rest allows the freshly kneaded dough to relax. After it is divided, flattened and coated in olive oil, it rests again so that each disc becomes soft and easier to stretch by hand.
Do not rush these resting periods. They make the stretching stage significantly easier.
Ingredients You Will Need
Flour
Yiayia Vaso used Weston Milling Special White Flour. It produces a smooth, workable dough, but I have also tested this recipe with regular plain flour and it works well.
The recipe uses four Australian measuring cups of flour, with each cup holding 250 ml.
White vinegar
Use ordinary white vinegar. It helps create a pliable dough without adding a noticeable vinegar flavour.
Olive oil
Olive oil is used within the dough and to coat the flattened discs before stretching. Be generous when oiling the dough because this prevents it from drying out while it rests.
Bulgarian feta
Yiayia Vaso preferred Bulgarian feta because of its creamy texture and slightly saltier flavour. Greek feta also works perfectly well, so use whichever you prefer or can find easily.
If your feta is particularly salty, soaking it briefly in cold water helps soften the flavour before it is crumbled into the filling. She would do this for about 30 minutes.
Butter and olive oil
Melted butter and olive oil are combined and drizzled over the stretched dough before it is filled and rolled. The same mixture is brushed over the assembled tiropita before baking.
This is separate from the plain olive oil used to rest the dough discs.
How to Make Tiropita with Homemade Phyllo
1. Make and rest the dough
Combine the flour, salt, vinegar, 60 ml olive oil and 250 ml warm water in a large bowl. Knead until the dough becomes smooth and evenly combined.
You can knead it by hand or use a stand mixer fitted with a dough hook.
Wrap the dough securely in plastic wrap and refrigerate it for at least 30 minutes. You can also prepare it the night before and leave it refrigerated overnight.
2. Divide the dough
Divide the rested dough into six to eight reasonably even portions and shape each one into a smooth ball.
A dough cutter makes it easier to divide the dough cleanly without dragging or tearing it, although an ordinary knife will also work.
Keep the portions covered with a clean tea towel while you work so that their surfaces do not dry out.
3. Flatten and oil each portion
Using a small rolling pin, roll each dough ball into a small, flat disc. It does not need to be paper-thin at this stage.
Coat each disc generously with plain olive oil and arrange them individually on a tray. Cover the tray with plastic wrap and leave the dough to rest for another 20–30 minutes minimum. The longer the better.
This second rest is what allows the discs to soften enough to be stretched by hand.
4. Prepare the feta filling
Break the Bulgarian feta into a few large pieces and soak it in cold water for approximately 20-30 minutes. This helps reduce some of its saltiness.
Drain it thoroughly, crumble it into a bowl and combine it with the beaten egg and black pepper.
There is no need to add salt because the feta already provides plenty of seasoning.
5. Prepare the butter mixture
Melt the unsalted butter in a small saucepan, then stir in the olive oil.
Keep this mixture nearby while stretching and assembling the tiropita. It will be drizzled over each stretched sheet and brushed over the finished coils.
6. Stretch the homemade phyllo
Cover a large work surface with a clean tablecloth and dust it lightly with flour.
Place one rested dough disc in the centre. Begin stretching it gently from the middle towards the edges, moving around the dough as you work.
The aim is to make the phyllo very thin, but it does not need to form a perfect circle or rectangle. Trim any thick outer edges using a pizza wheel or sharp knife.
Small holes are not a problem. Once the pastry is filled, rolled and coiled, they will not be noticeable.
7. Add the filling and roll
Drizzle some of the melted butter and olive oil mixture over the stretched dough, then scatter the feta filling evenly across its surface.
Roll the dough into a long, loose cylinder or snake-like shape. Avoid rolling it too tightly because the slightly loose layers help produce a lighter, flakier texture.
8. Coil the tiropita
Grease a round baking tray generously with the butter/oil mixture.
Coil the first filled roll into a spiral and place it in the tray. Continue stretching, filling and rolling the remaining dough portions, arranging each new roll around the previous one until the tray is filled.
Brush the top generously with the remaining butter and olive oil mixture.
You can use one large tray or divide the recipe between several round baking trays. Smaller trays are useful when you want to bake one tiropita immediately and freeze the others.
How Thin Should Homemade Phyllo Be?
Stretch the dough until it is thin and slightly translucent in places. You should begin to see the colour or pattern of the tablecloth beneath it.
Do not become too focused on making every section equally thin. Handmade phyllo naturally has some thicker and thinner areas, and that variation is part of its texture.
If the dough keeps springing back or feels difficult to stretch, leave it covered for another 10 minutes before trying again. This usually means it needs more time to relax.
Baking the Tiropita
Preheat a fan-forced oven to 200°C.
Bake the tiropita at 200°C for approximately 15 minutes, or until the top begins developing a good golden colour. Every oven browns differently, so lower the temperature sooner if the pastry is colouring quickly.
Reduce the oven to 180°C and continue baking for approximately 30–35 minutes, or until the coils are crisp, golden and cooked through.
The total cooking time is usually around 45–50 minutes.
Allow the tiropita to cool slightly before cutting it. The pastry will continue to crisp as it rests, and the filling will be easier to slice once it is no longer piping hot.
Tips for Stretching Homemade Phyllo
Keep the dough covered
Any dough that is not currently being rolled or stretched should remain covered with a tea towel or plastic wrap. Exposed dough quickly develops a dry surface that can make it harder to stretch.
Use enough olive oil
The discs should be well coated before their second rest. The oil keeps them soft and helps your hands glide across the dough while stretching.
Work from the centre outwards
Begin by thinning the centre of the dough, then gradually move towards the outer edges. Pull gently rather than tugging sharply.
Do not worry about small tears
A few holes will not ruin the tiropita. The dough is rolled into layers, so small imperfections are hidden inside the finished coils.
Avoid overfilling
Spread the feta across the dough without forming thick piles. An even layer makes the phyllo easier to roll and prevents the filling from weighing down the pastry.
Free Troubleshooting Companion: Download the Printable Cheat Sheet
Keep this quick-reference cheat sheet beside you while making Yiayia Vaso’s tiropita. It includes the key resting times, rolling reminders and simple troubleshooting tips that are easy to forget once you start working with the dough.
> Click here to get your free printable cheat sheet sent straight to your inbox
Can Tiropita Be Made Ahead?
Yes. The initial dough can be prepared the night before, wrapped tightly and kept in the refrigerator until you are ready to divide and flatten it.
How to Freeze Homemade Tiropita
Assemble the tiropita fully but leave it unbaked. Wrap the tray securely to protect it from freezer burn, then freeze it.
When you are ready to cook it, transfer the tiropita directly from the freezer to the oven. There is no need to thaw it first.
Begin at 200°C fan-forced, then reduce the temperature to 180°C once the pastry has developed a golden colour. A frozen tiropita may need slightly longer in the oven, so check that the centre is hot and the pastry is properly cooked before removing it.
Making several smaller tiropitas is especially convenient for freezing because you can cook only the amount you need.
How to Store Leftover Tiropita
Allow leftovers to cool, then store them in an airtight container in the refrigerator.
Reheat the tiropita in the oven or air fryer until warmed through and crisp. A microwave will heat it, but it will soften the homemade phyllo rather than restoring its flaky texture
What to Serve with Tiropita
Tiropita is usually served as part of a larger meal rather than as a complete main course. It works well as an appetiser, side dish or addition to a shared table.
Serve it alongside grilled meats, roast chicken, salads, vegetables or other Greek dishes. It can also be enjoyed on its own as a snack, especially while it is still warm from the oven.
FAQs: Tiropita Recipe
1.Can I use Greek feta instead of Bulgarian feta?
Yes. Yiayia Vaso preferred Bulgarian feta for its creamier texture and saltier taste, but Greek feta is also suitable.
2.Can I use plain flour?
Yes. Weston Milling Special White Flour was Yiayia Vaso’s preference, but regular plain flour has also been tested successfully in this recipe.
3.Why is vinegar added to tiropita dough?
The vinegar helps make the dough pliable and easier to stretch. It does not leave a vinegar taste in the baked pastry.
4.Why does the dough need to rest twice?
The first rest relaxes the dough after kneading. The second rest takes place after the portions have been flattened and coated in oil, allowing them to become soft enough to stretch thinly by hand.
5.Can I use store-bought phyllo instead
You could make a feta pie with packaged phyllo, but it would not recreate the same result. The defining feature of this recipe is Yiayia Vaso’s soft, hand-stretched dough, which is rolled into coils rather than layered as flat sheets.
6.Does the tray need to be a particular size?
No. This is a flexible recipe that can be made in one very large round tray or divided between several smaller trays.
7. Can I freeze tiropita before baking?
Yes. Freeze it assembled and unbaked, then cook it directly from frozen without thawing.
Tiropita with Homemade Phyllo
Ingredients
Method
- Add the flour and salt to a large mixing bowl. Pour in the white vinegar, 60 ml olive oil and warm water.
- Mix until a dough begins to form, then knead until smooth and evenly combined. This can be done by hand or in a stand mixer fitted with a dough hook.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. The dough can also be refrigerated overnight.
- Divide the rested dough into six to eight reasonably even portions. Shape each portion into a smooth ball and keep them covered with a clean tea towel while you work.
- Roll each ball into a small, flat disc. It does not need to be thin at this stage.
- Coat each disc generously on both sides with plain olive oil. Arrange the discs individually on a tray, cover with plastic wrap and leave them to rest for 20–30 minutes.
- Break the feta into several large pieces and place it in a bowl of cold water for approximately 20 minutes to reduce some of its saltiness.
- Drain the feta thoroughly, crumble it into a clean bowl and mix it with the beaten egg and black pepper. Set aside.
- Melt the unsalted butter in a small saucepan over low heat. Remove it from the heat and stir through the 125 ml olive oil.
- Cover a large work surface with a clean tablecloth and dust it lightly with flour.
- Place one rested dough disc in the centre. Gently stretch the dough from the middle towards the edges, moving around it as you work, until it is very thin and slightly translucent.
- Trim away any thick outer edges with a pizza wheel or sharp knife. Small holes in the dough are fine and will be hidden once it is rolled.
- Drizzle some of the melted butter and olive oil mixture over the stretched dough. Scatter a portion of the feta filling evenly across the surface.
- Roll the dough into a long, loose cylinder or snake-like shape. Do not roll it too tightly
- Preheat the oven to 200°C fan-forced. Grease a round baking tray generously with some of the butter/oil mixture
- Coil the first filled roll into a spiral and place it in the centre of the tray. Baste it with the butter/oil mixture
- Repeat the stretching, filling and rolling process with the remaining dough. Arrange each new roll around the centre coil until the tray is filled. Ensure you baste each coil.
- Brush or drizzle the top generously with the remaining butter and olive oil mixture.
- Brush or drizzle the top generously with the remaining butter and olive oil mixture.BakeBake at 200°C fan-forced for approximately 15 minutes, or until the pastry begins developing a good golden colour. If it browns earlier, reduce the temperature sooner.
- Lower the oven temperature to 180°C fan-forced and continue baking for approximately 30–35 minutes, or until the phyllo is crisp, deeply golden and cooked through.
- Allow the tiropita to cool slightly before cutting and serving.
Notes
- Yiayia Vaso preferred Bulgarian feta for its creamy texture and saltier flavour, but Greek feta also works well.
- The amount of extra olive oil needed for the dough discs will vary. Use enough to coat them generously and prevent them from drying out.
- Do not skip the resting periods. Resting relaxes the dough and makes it much easier to stretch.
- Small tears in the homemade phyllo will not ruin the tiropita.
- This flexible recipe can be baked in one large round tray or divided between several smaller trays.
- To freeze, assemble the tiropita completely but leave it unbaked. Wrap it securely and freeze.
- Bake directly from frozen without thawing, using the same temperature method. It may require additional baking time.
- Store cooked leftovers in an airtight container in the refrigerator. Reheat in the oven or air fryer to restore the crisp texture.
More Family Recipes
This tiropita is one of the recipes that keeps Yiayia Vaso’s cooking present in our family. The method requires patience, but each stage, from resting and stretching the dough to forming the final coils, is part of what makes it worth preserving.
Explore more of Yiayia Vaso’s family recipes, or browse my more traditional tiropita recipes. This tiropita with yeast is from my Yiayia Anna and is very traditional for northern greeks. And this one is using Yiayia Vaso’s recipe above to recreate a square layered pita instead of a coiled one.