Tiropitakia are small Greek cheese pies stuffed with feta cheese and wrapped in phyllo dough. They are staples of Greek cuisine and usually served as appetisers. Paired well with tzatziki and garnished with your choice of dill, parsley or spearmint, these triangular treats will not disappoint.
- 500 g plain flour (all-purpose flour)
- 100 g Greek yoghurt
- 150 g feta cheese, crumbled
- 3 eggs
- 200 g butter
- 2 teaspoons salt
- Mix the flour with the salt and rub in the butter.
- Beat 2 of the eggs with the yoghurt and add to the flour mixture.
- Mix all the ingredients but don’t knead the dough a lot.
- Make the dough into a ball, cover with cling film and put it in the fridge.
- Let the dough rest in the fridge for 1 hour.
- On a floured surface, roll out the dough to a thickness of about ½ cm.
- Cut the dough into circles of about 7½ cm diameter with the help of a cup or a circular cutter.
- Remove the uncut dough, roll it into a ball and put back in the fridge.
- Brush the circles with water and add 1 teaspoon of the crumbled Feta along the central diameter of each.
- Fold the circles into semi-circles with the cheese inside and press the joined edge with a fork.
- Beat the remaining egg and brush the cheese pies with it.
- Place the pies in a large, shallow, buttered oven dish.
- Bake them in a pre-heated oven at 180°C for about 30 minutes or until they have turned golden brown.