Pita aka Cheese Pie recipe my MIL taught me😋
My mother-in-law taught me to make this recipe. She was actually born and raised in Albania. This recipe is so simple. Side note: I use two slices of phyllo dough or one sheet of phyllo dough depending on how many layers I want. I sometimes alternate between two and one. Bake at 3:50 for one hour or until golden and be sure to brush some butter all over the top of the flaky layers before removing from oven. Enjoy! 😋😋 #phyllodough #pita #tiropita #cheesepie #easyrecipe
As someone who loves exploring traditional recipes, I found making the Albanian cheese pie or Tiropita especially rewarding. The key to achieving that flaky texture lies in how you handle the phyllo dough—make sure to keep it covered with a damp cloth while layering to prevent drying out. I usually alternate between one and two sheets of phyllo depending on how thick and rich I want my pie. Brushing each layer generously with melted butter makes a huge difference in flavor and crispiness. One tip I picked up is to use a mix of cheeses; typically, Albanians use fresh white cheeses like feta mixed with ricotta or farmer's cheese, which balances saltiness and creaminess perfectly. When baking, I set my oven to 350°F (which matches your 3:50 if that was a typo) and bake the pie for about 50-60 minutes until golden brown on top. Watching those layers crisp up and form a perfect golden top is always a delight. Also, this dish is very versatile—while traditionally served as a breakfast or snack, I like pairing it with fresh salad and some olives for a light lunch. The experience of learning this recipe from a native Albanian brings a special authenticity to my homemade Tiropita, making family meals even more meaningful and delicious.
