Greek cheese pie, Tiropita, with crispy layers of filo pastry generously brushed with olive oil & a rich filling of feta cheese is one of the most popular Greek dishes in all its variations.

Here we added strips of sweet roasted red peppers to the filling; the smokey sweetness of the peppers balances the salty tanginess of the cheese making a very tasty combination.


1 packet of Country Filo pastry 500g

3 packets of ODYSEA PDO Feta cheese 100% Sheep’s milk 200g

1 packet of Feta & Yoghurt Spread 180g

4 whole pieces of Odysea Flame Roasted Red Peppers thinly sliced

2 table spoons of Mevgal Greek Authentic Yoghurt 10% fat

2 whole large eggs

100g of Cretan Graviera cheese, grated (optional)

Dried oregano & Pepper to taste

Odysea Extra Virgin Olive Oil spray


  1. Method:
  2. Preheat the oven at 180C & use the Odysea Extra Virgin Olive Oil Spray to oil a 29cmx36cm baking tray.
  3. Prepare the filling: In a large bowl break Odysea 100% Sheep’s milk Feta cheese in small crumbles and mix with the Feta & Yoghurt Spread.
  4. Beat the eggs together with the yoghurt separately, then add the mixture to the feta and mix everything by hand.
  5. Add the peppers to the mix & season with oregano and freshly ground pepper.
  6. Put the pie together: separate the filo sheets in half and use one more for the bottom & one less for the top of the pie. Make sure to keep the filo sheets covered to prevent them from drying.
  7. Place a filo sheet on the baking tray so that a bit of the pastry hangs over the side of the tray. Spray with the Odysea Extra Virgin Olive Oil and brush lightly to evenly distribute the oil.
  8. Place a second filo on top but a little further so the pastry hangs over the other side of the tray and oil. Continue in a similar way until all the filo sheets for the bottom of the pie are used.
  9. Spread the filling evenly on top and sprinkle with the grated Cretan smoked cheese (if using)
  10. Cover with the rest of the filo, laying the sheets slightly draped & spraying with olive oil before placing the next one.
  11. Roll the sides of the filo around the pie and generously spray the top of with oil. Sprinkle a few drops of water and using a sharp knife slightly score the top of the pie.
  12. Bake it in the oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.

Let the pie cool down for 15 minutes before cutting it in pieces.