Quick and Easy Tyropita (Greek cheese pie) with a yoghurt and whole-wheat flour dough

Γρήγορη κι εύκολη τυρόπιτα με ζύμη γιαουρτιού και αλεύρι ολικής άλεσης

Apr 25, 2025

I’ve been making this dough for ages. It’s quick, it’s easy and endlessly adaptable.

Swap in different kinds of flour and it becomes something entirely new, ready to cradle whatever your heart, or your fridge, has to offer.

Back when Aris was two-three years old, I used it to whip up all kinds of pies for him, incorporating vegetables and legumes in the filling to boost up his nutrition, but now I mostly use it to make this tyropita which I adore because it walks the line between a traditional tyropita (Greek cheese pie) and a tyropsomo (Greek cheese bread). Honestly, who wouldn’t go crazy over that?

In Greece, these cheese-laced creations, tyropita and tyropsomo, come in countless forms, shaped by region, family traditions and personal taste.

That’s the beauty of this type of food, isn’t it? There’s so much room for creativity, inventiveness and interpretation, and if you are a cheese-plus-dough lover, then you’re never out of options.

This version of tyropita is made with a dough that’s a cross between a kourou crust and a soft tyropsomo dough, one hailing form the island of Evoia in particular, which I make quite often. It bakes up fluffy and tender, yet crisp on top, with golden, crunchy edges that crackle between your teeth. The whole-wheat flour gives the pie a nutty flavor deepened by the earthiness of the sesame seeds, and inside, the rich feta brings saltiness and creaminess, while the Greek yogurt adds a gentle tang that balances everything out.

It’s dinner or lunch served with a spoonful of thick yoghurt and a salad, or just on its own. It’s a snack, a lunchbox treat, a workday meal. It’s part of a festive table or a picnic item. It feeds, it fills, and satisfies bellies in no time.

Hope you enjoy!

Tyropita (Greek cheese pie) with a yoghurt and whole-wheat flour dough

I add a generous amount of whole-wheat flour in the dough because I love the earthy and nutty flavor it gives to the pie, but you could use just all-purpose flour if you prefer. The dough will be stickier if you do since whole-wheat flour absorbs more moisture, so you may need to add a bit of flour if the dough is tricky to roll out.

For the filling, I keep things simple and use feta, Greek yoghurt, an egg, and some seasoning. That’s it. It’s meant to be an easy, no-fuss version of tyropita. If you’re after something a little more decadent, with a béchamel-based filling, you can check out this version.

Yield: 10 pieces

Ingredients

for the dough

300 g all-purpose flour

220 g whole wheat flour

400 g Greek yoghurt 10% fat

30 g extra virgin olive oil

16 g baking powder

½ tsp sea salt

for the filling

130 g Feta

120 g Greek yoghurt 10% fat

1 large egg (~60 g without shell)

Sea salt, to taste, depending on how salty your feta is

Freshly ground black pepper, 6-7 turns of the pepper mill or to taste

for glazing+topping

1 small egg+1 Tbsp milk, beaten together with a fork

Sesame seeds (I used toasted), optional

Special equipment: stand mixer (optional), box grater, large baking sheet, baking paper, rolling pin

Preparation

make the dough

Important note: You can use a stand mixer to make the dough or you can do it by hand. I have used both methods many times and I find that when I use the stand mixer, the dough is more cohesive, and once baked, the texture is better; smoother and more tender.

In your stand mixer, add all the ingredients for the dough and using the dough hook attachment, mix at a low speed first until the ingredients come together, and then turn up to medium and knead until you have a smooth ball of dough. No need to overwork it. We don’t need to develop the gluten, we just want to have a well-formed dough.

If you make it by hand, just add all ingredients to a bowl and knead until you have a smooth, well-fomred dough.

Cover the bowl with plastic wrap and leave the dough to rest for 30 minutes.

make the filling

While the dough is resting, make the filling.

Grate the feta in a small bowl and add the rest of the ingredients. Mix well with a fork.

Preheat your oven to 200°C (392°F).

roll out the dough and make the pie

Cut the dough in half and using a rolling pin, roll out the first piece into an approximately 34cm circle. It doesn’t need to be a perfect circle, don’t worry too much about it.

Important note: The more you roll it out, the thinner it will be. Duh, Magda, we know! I know you know, but with this dough, when you think you’ve rolled it out enough, maybe you need to roll it out more, because it puffs up. So, depending on how fluffy you want your pie to be, roll it out accordingly. Sometimes, I roll it out super thin, and it becomes very crispy and light, other times, I opt for a puffier pie and roll it out a bit on the thicker side. That’s when it mostly resembles a tyropsomo (Greek cheese bread). The choice is yours, play around with it and decide what you like best. This time, I rolled it out on the thinner side, and I could go thinner.

Move the dough onto a piece of baking paper.

Spread the filling on the rolled out dough, leaving some space around the dough to be able to seal it properly with the top dough.

Roll out the next piece of dough and place it on top.

Fold the edges towards the middle of the pie, crimping them up.

Brush the pie with the beaten egg and milk mixture, prick some holes in the dough using a fork (I forgot to do it this time) and sprinkle with sesame seeds if using.

Transfer onto a baking sheet, place on the low rack of the preheated oven and immediately turn the temperature down to 190°C (375°F).

Bake for 15 minutes, then turn the baking sheet around and bake for a further 12-14 minutes or until golden brown on top and baked at the bottom. Lift it up carefully from one side with a spatula to check the bottom.

Transfer it to a wire rack so the steam doesn’t make the bottom soggy, and serve.

Enjoy!