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Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)

Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)

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Glykia Tyropita, which means sweet cheese pie,  is a concoction of mine made with anthotyro and cream cheese and filled with orange, wrapped in phyllo and baked in muffin tins.

I was inspired to make them by Cypriot Bourekia, which are made with homemade phyllo, anari (whey cheese similar to ricotta), cinnamon and orange blossom water.

Brushing phyllo with butter image

I made these easy, cheesy, beautiful desserts with store bough phyllo and baked them in muffin tins. They were very easy to make and tasted wonderful.

sweet cream cheese tyropita filling image

I put the cream cheese and anthotyro in the mixer bowl and mixed them together adding icing sugar and testing to see if they were sweet enough. 

I added orange blossom water and cinnamon, which is a combination with we use with anthotyro in Cyprus. I then added an egg and mixed all the ingredients together to make the filling.   

Then I remembered that I still had some caramelized orange peels which I decided to use when I was putting the cream in the tins.

I must say that the following day when they were cold, they tasted even better, because the flavour of the orange mixed in the cream, gave it a nice citrus flavour.

If you have citrus spoon sweets you may try other flavours like lemon, bergamot, Seville oranges ( bitter oranges), or kumquat preserve.


I am submitting this recipe to Lore, of Culinarty, for her event Original Recipes.

Since this is also a pie, I wish to remind my friends who wish to participate to the Sweet Pies Event that they still have time until the end of October to bake a pie, a tart, a tartlette, crumble anything with a filling and don’t forget the Chef’s Knife I promised you.

sweet cream cheese tyropita filling image

Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Glykia Tyropita is a concoction of mine made with anthotyro and cream cheese and filled with orange, wrapped in phyllo and baked in muffin tins.


  • 10 phyllo sheets
  • 2 tbsp butter
  • 150 grams cream cheese
  • 150 grams anari (anthotyros or ricotta)
  • 3 - 4 tbsp icing sugar
  • 1 egg
  • 1/2 tsp cinnamon
  • 1 tbsp orange blossom water
  • Caramelized orange peels or other citrus spoon sweet
  • 1 tbsp demerara sugar
  • Icing sugar to sprinkle on top


  1. Cut the phyllo sheets into rectangular or square pieces about 12 x 15 cm or 15 x 15 cm depending on the size of your phyllo sheets and your aluminum foil cups or you can use your ramekins or cupcake tins.
  2. Heat the butter to melt and brush the cups and then brush each piece of phyllo with some butter and place three or four sheets in the cups.
  3. Fill them with the mixture and add one teaspoon of caramelized orange peels on top.
  4. Fold the pieces of phyllo towards the centre and if they are not already buttered, brush them lightly.
  5. Sprinkle some brown sugar on top and bake in a preheated oven to 180 degrees Centigrade for about 45 minutes until golden brown and crispy. (Sorry I don't have any pictures to show here as the battery of the camera emptied).
  6. Serve sprinkling some extra icing sugar and cinnamon on top.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Kopiaste and Kali Orexi!

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drying lemon peels
Caramelized Orange Peels
Watermelon Mousse

Sam Sotiropoulos

Sunday 9th of November 2008

Oh, and the anthotiro would be my preference over the ricotta any day of the week. :-)

Sam Sotiropoulos

Sunday 9th of November 2008

These sound amazing! The combination of orange blossom water and cinnamon is definitely an authentic Greek flavour, bravo!


Monday 20th of October 2008

Ivy, this looks really good, I enjoy just about anything with creamcheese in it. I like the addition of caramelized orange peels.


Sunday 19th of October 2008

These little pies look very very nice. I think I'm going to have to try my hand at making phyllo, when I have time next.


Sunday 19th of October 2008

Lovely! I saw the recipe at Esi's site and she inspired me today. We had the danishes for breakfast, and I also made little muffin-sized pies with a version of that filling for my mum.

The caramelized orange peels are an excellent idea! Thanks Ivy.

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