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.
Another variety is the spiral Skopelos Cheese Pie in which long strips of cheese stuffed phyllo are formed into a spiral and deep fried.
Tiropita can also be made in a large pan (ταψί [taˈpsi]) and cut into individual portions after baking. The individual form is sold in bakeries throughout Greece, where it is a popular breakfast and snack food. Alternatives to tiropita are spanakopita, a pie with spinach, as well as bougatsa.
In Greece, one can find many varieties of Tyropita:
Kourou: Surrounded by a thick pastry.
Sfoliata: Surrounded by puff-pastry.
Horiatiki: Made in a Tapsi pan.
Skopelitiki: Made in the shape of a twirl.
Regular tiropita fillings usually consist of feta cheese, egg, butter and yogurt. However, "kasseropita" contains kasseri instead of feta cheese and, unlike regular tiropita, does not contain yogurt.
Tiropita is usually eaten in the mid-morning by Greeks. Breakfast consists only of coffee and sometimes buttered bread. Then a mid-morning snack may consist of tyropita (more commonly) or spanakopita. Lunch is light and usually taken much later in the day than in most Western countries (1:30–2:30 pm).