Jenny’s Cheese Pie (Tiropita): Big Batch!

LoadingAdd to recipe box

big batch recipe, tiropita recipe

This is MamaBake Berlin’s favourite big batch meal that they love to share.  This is Jenny’s signature dish: Cheese Pie otherwise known as Tiropita –  and she is sharing is with us across the world.  Thanks MamaBakers!


600 gr frozen puff pastry

500 gr feta cheese

80 gr flour

75 gr butter

250 ml milk

5 eggs

Salt, pepper, nutmeg


Defrost the sheets of puff pastry.

Melt the butter in a large pot and add the flour, combine and add milk.

Let it simmer for a few minutes. Keep an eye on it as you might have to add a little bit more milk.

The consistency should be like a very thick soup.

Add salt, pepper and nutmeg and set aside and allow to cool down completely.

Mash up the feta until its really small and mix into the cold milk-flour-butter mix.

Add the eggs and mix until its well combined.

Grease a 20-24cm springform cake tin.

Roll out your pastry and cut out six round discs and then layer by layer build up the tiropitta , starting with pastry and finishing off with the prepared mixture.

Brush the top with some more butter and bake in a preheated oven 200°C 45 min-ish.

Eat warm or cold, though we like it warm the best with salad on the side.


*What is Tiropita?

Tiropita or tyropita (τυρóπιτα, literally cheese-pie) is a Greek layered pastry food in the burek family, made with layers of buttered phyllo and filled with a cheese-egg mixture. From Wikipedia 

dairy free recipes, gluten free recipes, allergy friendly recipes, big batch recipes, mamabake recipes


  1. Megan Quinn says:

    Are these quantities for one pie or several? Thanks!

  2. Larisa Barnes says:

    Can this be cooked and then frozen once cooled?
    It might be good to do two at once as it is a bit ‘fiddly’ with all the layers, but would be great to have one on standby in the freezer.
    thanks 😉

Speak Your Mind