Tyropsomo (cheese bread)

Traditional Ioannite bread with feta and zucchini.
Ηπειρώτικο Πρωινό-Tyropsomo (cheese bread)
Before cooking...

The many different pies and breads are a significant chapter in traditional Epirotic gastronomy. A few handfuls of flour, water, and something for the filling were enough for the Epirote homemakers to cook up a quick and wholesome meal. This Ioannite cheese bread is very easy to make and requires no yeast or other leavening agent. In other words, it’s unleavened or “aginoto” as Epirotes call it.

Tyropsomo (cheese bread)


The zucchini are grated, strained, and added to the batter so the cheese bread doesn’t become too dense and hardens when cold.

  • 600 g all-purpose flour
  • 250 g milk
  • 250 g water
  • 400 g feta cheese, grated
  • 2 zucchini
  • Salt (to preference)
  • Olive oil (for coating)


  1. Grate the zucchini in a colander, sprinkle lightly with salt, and let them strain for 2 hours.
  2. In a large bowl, mix the flour, milk, water, and grated feta cheese until you have a thick batter.
  3. Add the grated zucchini to the mixture and stir lightly.
  4. Set the oven to “upper and lower heat” and preheat it to 200 °C.
  5. Brush a baking pan with olive oil and spread the batter evenly.
  6. Place the pan on the lower rack and bake for 35-40 minutes until the top is golden brown.
  7. Let the tyropsomo cool for a bit and serve.

Unleavened cheese bread is an excellent breakfast or afternoon snack but also pairs well with any dish that goes with feta cheese.

After cooking...

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Ηπειρώτικο Πρωινό-After cooking...