If you follow me on instagram, then you’ll know that nearly every morning while we in Greece (for a month), I ate a cheese pie. Tiropitakia are little savory pies, made with either a yoghurt based dough or phyllo, stuffed with egg-laden feta, baked to a gold brown delicious crisp.
I’m pretty sure I could eat these every day. The saltiness of the Greek cheese pairs so nicely with dough. In Greece they’re popular for a late breakfast, but I ate these whenever I damn well pleased.
And so did the Englishman. While we we’re staying in Ios, the lovely host of the hotel had a revolving door of family (mostly older ladies) soaking the sun and sipping (very strong) coffee. One morning, they brought 2 huge tubs, one filled with peeled cactus fruit, and the other with these pies. I ate one, and graciously thanked them, while my mister took one, then another, then another. A Greek granny smacked him, and I belted out in laughter. Served him right.
Audio Pairing: “Sonnentanz” by Klangkarussell
Tiropitakia – Greek Feta Cheese Pies Recipe
By September 10, 2013Published:
- Yield: 40 mini pies
- Prep: 10 mins
- Cook: 10-15 mins
- Ready In: 20 mins
If you follow me on instagram, then you'll know that nearly every morning while we in Greece (for a month), I ate a cheese …
- 250 grams butter at room temperature
- 200 grams Plain Greek Yogurt
- 1/2 tsp sea salt
- 375 grams flour
- 275 grams feta
- 2 eggs beaten, in separate bowls
- freshly ground pepper
- For the pastry: beat the butter with an electric mixer until creamy. Add the yogurt and salt, and beat for another minute.
- Add two-thirds of the flour, mixing by hand.
- Slowly add the remaining flour, until the dough is soft but not sticky. Allow to rest for 30 minutes.
- Then make the filling: combine one egg with a pinch of salt and all the feta. Stir to combine well. Line two baking trays with baking paper and preheat the oven to 200 C.
- Take a small bit of pastry and use your hands to roll into a small ball and flatten with your palm. Use your fingers to press the dough into a small circle about 7cm in diameter.
- Fill each with a heaping teaspoon of filling and fold over to make a half-circle. Place on a baking tray and press your finger around the edges to seal.
- Optional: Brush the tops with your other beaten egg. Bake at 200 C for 10-15 minutes or until golden. Serve at room temperature.
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