Greek Feta Cheese Pie Baked 

Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass

Golden, flaky, and filled with tangy feta—Tiropita is Greece’s answer to cheese pie. Traditionally baked in an indoor oven, but we bring it to life with fire. The Charlie Oven gives the phyllo an incredible crispness, and the steady heat delivers a perfectly set, cheesy centre. It’s comfort food with a crisp edge.

Ingredients

Serves 8–10

• 1 kg phyllo pastry (thawed if frozen)
• 1.2 kg feta cheese, crumbled
• 3 eggs, beaten
• 240 g melted butter

How to bake Tiropita in the Charlie Oven

1. Fire setup

Use good quality lump charcoal, building the fire toward the back of the charcoal grate to create indirect heat. Preheat your Charlie Oven to around 180°C (355°F) for an even, gentle bake.

2. Mix the filling

Combine the crumbled feta and beaten eggs in a bowl. The mixture should be creamy but chunky.

3. Assemble the pie

Butter a large tray or baking dish. Layer half the phyllo sheets on the bottom, brushing each sheet generously with melted butter. Add the feta filling in an even layer. Then top with the remaining phyllo sheets, brushing butter between each layer. Butter the top layer well.

4. Bake

Place the dish on the middle rack and bake for 30–40 minutes, or until golden brown and crispy on top. Let it rest for 5–10 minutes before slicing.

Why cook this in Charlie?

The Charlie Oven gives phyllo an unbeatable crispness while holding a steady, radiant heat that sets the filling perfectly. No soggy bottoms—just rich, golden perfection with that touch of live fire magic.