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Sweet tyropita Greek cottage cheese filo pie dusted with powdered sugar on a cream plate

Sweet Tyropita (Greek Style Cottage Cheese Filo Pie)

Flossie
Sweet tyropita made with cottage cheese, lemon zest, and crisp filo sheets. This Greek cottage cheese filo pie bakes in about 20 minutes and is finished with a dusting of icing sugar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch, Dessert
Cuisine Greek
Servings 12 servings
Calories 158 kcal

Equipment

  • mixing bowl
  • Fine mesh sieve (for draining cottage cheese)
  • Zester or fine grater
  • pastry brush
  • baking tray
  • Parchment paper
  • Measuring spoons
  • Spoon (for filling)

Ingredients
  

  • 6 Filo sheets (2 sheets per pie roll)
  • 1 pot cottage cheese (or 300 g, drained)
  • 1/4 tsp salt
  • 4 tbsp caster sugar (plus extra for sprinkling)
  • 1 egg
  • 60 g melted butter (or oil mixed with melted butter)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 2 tbsp Icing sugar (for dusting)

Instructions
 

  • Preheat oven to 350°F (180°C).

Make the cottage cheese filling

  • Drain1 pot cottage cheese through a sieve if it seems a bit runny. In a bowl, stir together the drained cottage cheese, 1/4 tsp salt, 4 tbsp caster sugar, 1 egg, Zest of 1 lemon, and 1 tsp vanilla extract. The mixture should look creamy with small curds.
    1 pot cottage cheese, 1/4 tsp salt, 4 tbsp caster sugar, 1 egg, Zest of 1 lemon, 1 tsp vanilla extract

Prepare the filo sheets

  • Lay one filo sheet on the counter or on a sheet of parchment paper. Brush lightly with melted butter, oil, or a butter-oil mixture. Sprinkle lightly with caster sugar. Place the second sheet on top, then brush and sprinkle again. 6 Filo sheets, 60 g melted butter
    6 Filo sheets, 60 g melted butter

Fill and roll the pie

  • Spoon 4 generous spoonfuls of filling along one length of the filo. Fold the long edge over the filling, then fold the short edges inward. Brush with melted butter and sprinkle over a little sugar as you go. Keep rolling until you have a log. It may be flatter or rounder depending on the thickness and flexibility of your pastry. Brush again with melted butter and sprinkle lightly with sugar.

Bake the filo pies

  • Transfer each log to a parchment-lined baking tray and bake for 20 to 25 minutes, until deep golden and crisp. The pastry should sound hollow and crackly when tapped.

Serve and enjoy

  • Let the pie cool for about 5 minutes, then dust generously with icing sugar before slicing and serving. 2 tbsp Icing sugar
    2 tbsp Icing sugar

Video

Notes

  • Drain the cottage cheese well. If it looks watery, let it sit in a sieve above a bowl for 15–20 minutes. Too much moisture can make the filo pastry soggy.
  • Keep filo covered while working. Filo sheets dry out quickly. Cover the remaining sheets with a slightly damp towel while you are doing the prep, so that they keep nice and flexible.
  • Don’t overfill the pastry. Four spoonfuls of filling is enough. Too much filling can cause the pastry to split while rolling or baking.
  • Bake until deeply golden. Proper color means crisp layers. Pale filo can taste slightly doughy.
  • Storage: Leftovers keep in the fridge for up to 2 days. If you would like them crispy again, reheat in the oven or airfryer at 350°F / 180°C for about 5-8 minutes.
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Nutrition

Calories: 158kcalCarbohydrates: 19gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 279mgPotassium: 50mgFiber: 0.4gSugar: 6gVitamin A: 180IUCalcium: 27mgIron: 1mg
Keyword cheese filo pie, cottage cheese pie, tyropita
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