Tiropitakia – Greek Feta Cheese Pies

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.

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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.

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Audio Pairing: “Sonnentanz” by Klangkarussell

Tiropitakia – Greek Feta Cheese Pies Recipe

By DellaCucinaPovera Published: September 10, 2013

  • 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 …

Ingredients

Instructions

  1. For the pastry: beat the butter with an electric mixer until creamy. Add the yogurt and salt, and beat for another minute.
  2. Add two-thirds of the flour, mixing by hand.
  3. Slowly add the remaining flour, until the dough is soft but not sticky. Allow to rest for 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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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    Comments

    1. Dimi says

      looks great! if you go all the way with making this dough yourself (I usually buy the ready pastries from AH:P) you can also sprinkle some sesame on top! the best!

    2. says

      Oh my gosh!!! I love these!!! Scared to make the pastry…is it hard? I would eat a million in a row too….probably get thrown out of Greece. They look gorgeous and flaky! Making me drool…

    3. says

      When we went to Greece many, many years ago, we did the same thing. Every morning my dad would go to the bakery and pick up, cheese pie, spinach pie and bread. Best Easter holidays ever.

      Good on you for making them at home! They look delicious!

      Nazneen

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