Tiropita or tyropita is a Greek layered pastry of the börek family, made with layers of buttered phyllo and filled with a cheese-egg mixture. It may be an individual-size free-form wrapped shape, or a larger pie that is portioned.

It has been suggested that it descends from the Byzantine dish called plakountas tetyromenous and en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta," itself a descendant of the food placenta, a baked layered cheese dish in Roman cuisine. Cato included a recipe for placenta in his 'De Agri Cultura' (160 BC).

Another theory is that layered dishes like tiropita have their origins in Turkish cuisine and may trace back to layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages.

More Info: en.wikipedia.org