Greek Tiropitakia (Feta Hand Pies)
User Reviews
5
Greek Tiropitakia (Feta Hand Pies)
Description
Greek Tiropitakia (Feta Hand Pies) feature a filling of crumbled Greek feta combined with anthotiro cheese, cream cheese, or drained ricotta, mixed with egg, salt, and freshly ground black pepper. The filling is placed on thin layers of filo dough, which are brushed generously with extra virgin olive oil to achieve a crisp, flaky texture upon baking.
The filo sheets are layered two at a time, cut into narrow strips, and folded over the cheese filling to form small triangular hand pies. These are baked at 350°F until golden brown and crunchy on the outside while maintaining a creamy, flavorful cheese interior.
Tiropitakia are a traditional Greek appetizer and can be prepared ahead of time. Their flaky, buttery exterior contrasts with the savory, tangy cheese filling, making them enjoyable as party snacks or small plates in a meal. The use of olive oil rather than butter in the dough brushing contributes to the characteristic texture and flavor.
These hand pies can be refrigerated or frozen before baking. Freezing them on a tray and then transferring to a bag maintains shape and freshness. Baking from frozen requires brushing with oil and baking until golden, usually about 30-35 minutes. This flexibility allows for convenient make-ahead preparation.
Ingredients
- 1/2 filo dough thawed, package (1/2 pound, 14X18-inches
- 8 ounces feta cheese Greek
- 8 ounces anthotiro cheese at room temperature, or cream cheese or drained ricotta
- 1 egg lightly beaten, large
- 1/4 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
- extra virgin olive oil for brushing on the filo (about 1/2 cup
Instructions
- Get ready: Remove the package of the thawed filo from the refrigerator and place on the counter for 30 minutes without opening it. Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- Make the filling: Crumble the feta into a medium mixing bowl. Add the anthotiro, cream cheese, or drained ricotta. Add the egg, salt, and pepper. Stir gently to combine.
- Layer the filo: When the filo has sat for 30 minutes at room temperature, unwrap it from its package. Lay one sheet horizontally in front of you, on a clean work surface. Cover the remaining filo well with plastic wrap and a kitchen towel while you work. Brush the filo lightly with olive oil. Place a second sheet of filo on top of the first. Brush that with more olive oil. Cut the stack of two filo layers crosswise into eight strips, each one about 2-inches wide.
- Add the filling: Stir the cheese and egg mixture one more time. Place one heaping spoonful at the end of each filo strip. Lift one corner of the filo and fold it over to enclose the filling and make a triangle. Continue folding from side to side until you get to the end of the strip. Brush it with some olive to secure the end. Place the filo triangle on one of the prepared baking sheets, seam-side down. Brush the top with olive oil to keep it moist.
- Fold the remaining Tiropitakia: Repeat the process with more filo dough until you have used up all the filling. Make sure to avoid overstuffing, and brush each finished triangle with olive oil to prevent drying.
- Bake: Bake each pan until the tiropitakia are golden brown, about 20-25 minutes. Let them cool briefly before serving.
Notes
- After forming the tiropitakia triangles, brush with olive oil, cover with plastic wrap, and refrigerate overnight to make ahead.
- To freeze, place unbaked triangles on a parchment-lined tray until solid, then store in freezer bags for up to one month.
- Bake frozen tiropitakia directly on baking sheets after brushing with olive oil; bake about 30-35 minutes until golden and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(makes 24 hand pies)
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 61.8kcal | 3% |
| Carbohydrates | 3.8g | 1% |
| Protein | 3.1g | 6% |
| Fat | 3.8g | 6% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 20.1mg | 7% |
| Sodium | 171mg | 7% |
| Potassium | 23mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 91.9IU | 2% |
| Calcium | 67.9mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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