Skopelos Spiral Cheese Pie (Skopelitiki Tiropita)
Σκοπελίτικη τυρόπιτα Skopelítiki tyrópitaSay it: skoh-peh-LEE-tee-kee tee-ROH-pee-tah
Skopelitiki tiropita is the island of Skopelos's answer to cheese pie: a thin, hand-rolled dough brushed with olive oil, spread with a creamy feta and myzithra filling, then rolled into ropes and coiled like a snail in a round pan. The whole thing bakes into one big golden spiral with a crackling, olive-oil-crisp crust and a soft, salty-cheese heart. It is eaten warm from the pan at breakfast, as a mid-morning snack, or cut into wedges with a glass of tsipouro.
Skopelos Spiral Cheese Pie (Skopelitiki Tiropita)
Σκοπελίτικη τυρόπιτα, Skopelítiki tyrópita
Pronounced skoh-peh-LEE-tee-kee tee-ROH-pee-tah
- Serves
- 6
- Prep
- 45 min
- Cook
- 50 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
Method
Whisk the flour and salt in a large bowl, make a well in the centre and add the olive oil, tsipouro and most of the water. Mix with your hand or a wooden spoon, adding the rest of the water a splash at a time, until a soft, shaggy dough forms.
Turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic and only faintly tacky. Divide it into 4 equal balls, rub each with olive oil, cover and let rest for 30 minutes.
Meanwhile, mash the feta and myzithra together with a fork, then beat in the eggs, milk and a generous grind of pepper until the mixture is creamy but still thick enough to spread. Set aside.
Heat the oven to 350°F (175°C) and lightly oil a 12-inch (30 cm) round baking pan or shallow dish.
Working with one ball at a time and keeping the rest covered, roll the dough on a floured surface into a rectangle about 12 x 18 inches (30 x 45 cm), thin enough that light shows through it.
Brush the sheet lightly with olive oil, spread a quarter of the cheese filling over it, leaving a 1-inch (2.5 cm) border, then roll it up from the long side into a tight rope and pinch the seam shut. Repeat with the remaining dough and filling.
Coil the ropes in the oiled pan, starting at the centre and working outwards, pressing the ends together so the spiral holds. Brush the top all over with olive oil.
Bake for 45–55 minutes, until the spiral is deep golden brown, the surface looks dry and blistered and the edges pull away from the pan. Cool in the pan for 15 minutes, then cut into wedges and serve warm.
Regional variants
Some island cooks stir a pinch of dried mint or nutmeg into the cheese, and the same filling is often shaped into small individual coils (striftes) that bake faster and go crunchier at the edges.
Cook's notes
- Roll the dough as thin as you dare — thick sheets give a bready pie instead of a crisp one.
- If your feta is very salty, use more myzithra or ricotta and less feta so the filling stays balanced.
- Let the dough rest the full 30 minutes; relaxed dough rolls thin without tearing.
Serve with
Warm wedges with a glass of tsipouro or a light white wine, olives and a tomato salad.
Make ahead and storage
Best the day it is baked; keep loosely covered at room temperature for up to 1 day and reheat at 320°F (160°C) for 10 minutes to crisp the crust again.
