- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
This Greek meze is perfect for entertaining, and the pastry could not be easier to make. Serve as a nibble or starter, and enjoy the leftovers for weeks to come - they freeze well after they're baked. Just defrost and pop them in a warm oven, and you'll think they're freshly baked.
Greater London, England, UK
131 people made this
IngredientsMakes: 40 cheese pies
- 1 (250g) pack butter, room temperature
- 1 (200g) tub Greek yoghurt, like Total
- 1/2 teaspoon sea salt
- 375g self-raising flour
- 275g crumbled feta cheese
- 1 egg, beaten
- freshly ground black pepper to taste
- 1 egg, beaten
MethodPrep:45min ›Cook:10min ›Extra time:30min resting › Ready in:1hr25min
- For the pastry, beat the butter with an electric mixer until light and creamy, about 2 to 3 minutes. Add the yoghurt and salt, then beat a further minute.
- Add two-thirds of the flour. Mix by hand until well combined.
- Slowly add the remaining flour, a few tablespoons at a time, until the dough is soft but no longer sticks to your hand. Allow to rest for 30 minutes.
- Meanwhile, make the filling: combine all filling ingredients and stir to combine well. Line two baking trays with baking parchment and preheat the oven to 200 C / 180 C fan / Gas 6
- You can make the tiropitakia one of two ways: For 'rustic-looking' tiropitakia: Take a small bit of pastry and use your hands to roll into a small ball, about the size of a walnut. Flatten the ball with your palm, and 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 (because you use less flour this way, you don't need egg to seal the edges). Place on a parchment-lined baking tray and press your finger around the edges to seal.
- For 'professional-looking' tiropitakia, roll out the pastry with a rolling pin on a lightly floured surface till approximately 3mm thick. Cut into 7cm rounds using a cutter or a glass. Fill each with a heaping teaspoon of filling, lightly brush the edges with beaten egg and fold over to make a half-circle. Place on a lined baking tray and press a fork around the edges to seal.
- No matter which way you made your tiropitakia, brush the tops with beaten egg. Bake at 200 C / 180 C fan / Gas 6 for 10 to 15 minutes or until golden. Serve warm or at room temperature.
After brushing the tops with beaten egg, sprinkle with sesame seeds.
You can use 375g plain flour and add 1 tablespoon baking powder if you don't have self-raising flour.
Reviews & ratingsAverage global rating:(11)
Reviews in English (12)
I've just made these and like previous reviewers found the pastry easy to make and it is delicious, so I will use for other recipes. Here is my feedback: I made 32 using a larger cutter -78mm - and still had some pastry left over. Don't be tempted to overfill them and you must crimp the edges really well to stop the filling leaking out. Next time I will take more care on the edges. Some were good, others not so but still tasted delicious. Am waiting the real test when I do these for my Greek friend!Update from my Greek friend - try a little chopped mint in the cheesy filling. Haven't tried this yet but will next time!-10 Jul 2012
I don't think I've made better pasty. So delicious, and quite easy considering the results one gets! A lovely recipe. Freeze well, too.-01 Jul 2011
I shall be making this soon! I love these I've brought them from Marks and spencers and their amazing!-12 Jun 2010