Gluten-free Authentic Greek Cheese Pie (Tiropita/ Τυρόπιτα)



'Tiropita' is a traditional Greek cheese pie and one of the most popular pies in Greece - loved by all who try it.

The classic method is to use phyllo pastry to create layers with the rich and creamy filling made from a béchamel and feta cheese sauce.

For this recipe I have kept the traditional filling and adapted the pie crust with a gluten-free shortcrust pastry.

Coeliacs and gluten intolerants alike, will never have to miss out on tiropita again with this easy and delicious recipe!


8 Slices


30 Minutes


30 Minutes


  • 1 x batch gluten-free shortcrust pastry

  • 40g unsalted butter

  • 40g all purpose plain gluten-free flour

  • 240ml whole milk (or plant milk of choice), warmed

  • Grind of black pepper

  • Pinch grated nutmeg

  • 200g Greek feta

  • 200g ricotta (optional)

  • 2 eggs, whisked


Make the shortcrust pastry first. (Shop bought is also fine.)

  1. Preheat the oven to 180C and grease your pie dish.

  2. Roll out the pastry evenly between 2 sheets of baking paper, (if not already pre-rolled), peel off one side then flip over into the dish. 

  3. Peel the upper side off and loosely place it back in the base of the dish with baking beads (or dried beans to prevent pastry distortion) then parbake for 12 minutes. Let cool.

  4. Make the roux: In a saucepan over medium heat, melt the butter then add in the flour and whisk quickly until a thick paste is formed.

  5. Slowly pour in the warm milk and keep whisking until there are no lumps and smooth texture.

  6. Add in the pepper and nutmeg.

  7. In a large bowl, crumble the feta and ricotta (if using) and mix together.

  8. Add the roux mixture to the feta and gently fold together.

  9. To this mixture, add in the whisked eggs and mix well.

  10. Pour the filling into the parbaked pie crust and bake for 30minutes or until set.

  11. Allow to cool a little before slicing, Tiropita can be enjoyed both warm and cold.



Whole milk (organic) - contains a wide array of nutrients, including vitamins, minerals, protein, healthy fats and antioxidants. (Source)

Black pepper - is rich in a plant compound called piperine, which is said to have potent antioxidant properties and may help prevent or delay the damaging effects of free radicals. (Source)

Nutmeg - high in antioxidants and found to have many health benefits, including pain relief, soothing indigestion, strengthening cognitive function, detoxifying the body, boost skin health and increase immune system function. Nutmeg can also be toxic in large doses, but small amounts used in cooking is fine. (Please note that nutmeg should not be given to cats or dogs.) (Source)

Greek feta cheese - a good source of calcium, phosphorus and protein, all of which have been proven to promote bone health. (Source)

Ricotta cheese - is a creamy white Italian cheese which is high in protein and may promote muscle growth and help lower blood pressure. (Source)

Eggs (organic) - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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