Gluten-Free Tiropita

Indulge in the savory delight of Gluten-Free Tiropita, a modern twist on the classic Greek cheese pie, perfect for those with gluten sensitivities. This recipe layers crispy, buttery gluten-free phyllo dough around a luscious trio of creamy cheeses—feta, ricotta, and cream cheese—enhanced with hints of black pepper and optional aromatic dill. With a short prep time of just 25 minutes, this dish makes an elegant appetizer, snack, or light meal, baked to golden perfection in under 35 minutes. Whether you're hosting a Mediterranean-inspired dinner party or simply craving a comforting slice of cheesy goodness, this gluten-free tiropita is as irresistible as it is inclusive. Serve warm to highlight its flaky layers and creamy filling, and enjoy this Greek classic reimagined.

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 sheets Gluten-free phyllo dough
• 250 grams Feta cheese, crumbled
• 200 grams Ricotta cheese
• 100 grams Cream cheese, softened
• 2 large Eggs
• 100 grams Unsalted butter, melted
• 2 tablespoons Olive oil
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground
• 1 teaspoon Dried dill or fresh dill, chopped (optional)

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with a thin layer of olive oil.

Step 2

In a large mixing bowl, combine the feta cheese, ricotta cheese, and cream cheese. Mash the cheeses together with a fork until they form a uniform mixture.

Step 3

Crack the eggs into the cheese mixture and stir until well incorporated. Add salt, black pepper, and dill (if using), and mix thoroughly. Set the filling aside.

Step 4

Place one sheet of gluten-free phyllo dough on a clean surface, and brush it lightly with melted butter. Layer a second sheet on top, also brushing it with melted butter. Repeat this process until you have stacked six sheets.

Step 5

Gently transfer the stacked phyllo sheets to the prepared baking dish, allowing the edges of the dough to hang over the sides of the dish.

Step 6

Spread the cheese filling evenly onto the phyllo dough in the baking dish.

Step 7

Stack the remaining six sheets of gluten-free phyllo dough on a clean surface, brushing each layer with melted butter as before.

Step 8

Place the new stack of phyllo sheets over the cheese filling, tucking in or trimming any excess dough around the edges of the baking dish.

Step 9

With a sharp knife, score the top layer of the phyllo dough into a diamond or square pattern, being careful not to cut all the way through to the filling.

Step 10

Brush the top layer with a final coat of melted butter and drizzle a bit of olive oil for extra crispness and color.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.

Step 12

Remove the tiropita from the oven and allow it to cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1116.6 grams (1116.6g)

Amount per serving	% Daily Value*
Calories	3148

Total Fat 240.80g	309%
Saturated Fat 128.30g	642%
Polyunsaturated Fat 2.70g
Cholesterol 1032mg	344%
Sodium 4740mg	206%
Total Carbohydrate 173.20g	63%
Dietary Fiber 0.30g	1%
Total Sugars 8.70g
Protein 89.60g	179%

Vitamin D 82IU	410%
Calcium 2171mg	167%
Iron 8mg	46%
Potassium 771mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.3%

Protein: 11.1%

Carbs: 21.5%