Tiropitakia (Little cheese pies)

    1 hour 25 min

    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
    102 people made this

    Makes: 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
    • Filling
    • 275g crumbled feta cheese
    • 1 egg, beaten
    • freshly ground black pepper to taste
    • 1 egg, beaten

    Prep:45min  ›  Cook:10min  ›  Extra time:30min resting  ›  Ready in:1hr25min 

    1. 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.
    2. Add two-thirds of the flour. Mix by hand until well combined.
    3. 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.
    4. 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
    5. 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.
    6. 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.
    7. 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.
    8. 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.

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    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