Tiropitakia (Mini Greek Feta Cheese Pies)
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Tiropitakia (Mini Greek Feta Cheese Pies)
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Need something really simple for a party? Try these easy, cheesy, crispy Greek mini feta cheese pies (AKA tiropitakia!) made with just filo pastry, feta cheese and a few other simple ingredients. Make them ahead, stash them in the freezer, and you’re ready to go!
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Ingredients
- 10.5 ounces feta cheese 'Smooth' feta or Danish, French or Persian feta is a good option, but any feta works. Greek cheese 'anthotiro' is the perfect choice if you can find it.
- ½ cup Greek yogurt Substitute with ricotta cheese, more cream cheese, cottage cheese or even sour cream.
- ½ cup cream cheese
- ⅓ cup Parmesan Cheese Grated, about a large handful. Substitute with any grated cheese (strong flavored is best).
- 1 egg Lightly whisked
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 2 tablespoons fresh mint chopped, or dill, or 2 teaspoons dried oregano (optional)
- 9 ounces filo pastry About 12 large sheets of filo pastry or ⅔ of a 13 ounce/375 gram box. Of course this will vary depending on the brand.
- ⅓ cup olive oil
- sesame seeds Optional, for sprinkling over just before baking.
Instructions
- Mash the feta in a medium bowl, then add the yogurt (or substitute), cream cheese, parmesan (or other cheese), egg, nutmeg, herbs (if using) and black pepper. Mix well.
- Preheat the oven to 355F/180C. Then lay a sheet of filo pastry on a clean work surface or large chopping board widthways with the longest edge towards you. Brush all over with olive oil (about a tablespoon for a large sheet of pastry).
- Lay another sheet of pastry on top, then cut the pastry sheets into equal 3-4 inch (8-10 cm) wide strips (see photos in post or video).
- Put about a heaped tablespoon of mixture in the middle of one end of the first strip. Fold the pastry over it diagonally, then keep folding until you have a small pastry triangle and all the filling is enclosed. Place the triangle on a baking sheet.
- Repeat with the remaining pastry strips and pastry sheets until you've used up all the filling. You should have 25 to 30 cheese triangles.
- Brush the tops with a little extra olive oil. If you like, sprinkle over a few sesame seeds, or leave them plain. Bake for 20-25 minutes until the cheese pies are golden brown and crispy. Let cool a little, then if possible serve quickly while they are still warm and crisp.
Equipments used:
Notes
- What kind of feta to use: I usually try to use a soft feta cheese like Danish, French, Persian or 'smooth', but any kind is fine. If you can get Greek anthotiro, even better. If you like you can even experiment with a different type of cheese, like Mexican queso or goat cheese. Let me know how you get on if you do this!
- Pastry: Drape a damp tea towel over the unused pastry while you're constructing your little hand pies - so it doesn't dry out!
- Filling options: If you prefer or that's what you have, you can use ricotta, cottage cheese or sour cream instead of Greek yogurt.
- Although none of these things are traditionally added to Greek cheese pies, there are no rules to say you can't add some of these things to your filling:
- chopped sun dried tomatoes or olives
- mashed sweet potato or butternut squash
- wilted spinach, squeezed and chopped finely
- different grated cheeses such as Swiss cheese or strong cheddar.
- flavored cream cheese
- a bit of lemon zest
- a spoonful of pesto
- Olive oil: You'll need around a tablespoon per large sheet of pastry (for me that's 5 pies), plus a little extra for brushing over the tops of the pies.
- Assembling the pies: Sometimes my pastry tears in places and bits of cheese ooze out of the pies. That’s totally OK! It’s even OK if bits of cheese filling ooze out during cooking.
- Making ahead: To make these cheese pies ahead for a party or event, simply freeze them raw on baking trays in a single layer. When they’ve frozen, transfer them to Ziploc bags and freeze for up to 3 months.
- You can cook straight from frozen – just add a little onto the cooking time. You’ll see when the pies are done. They’ll be light golden and crispy.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.001g
Cholesterol
20mg
(7%)
Sodium
201mg
(8%)
Potassium
29mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.3g
(1%)
Vitamin A
133IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
77mg
(8%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 28(makes 25 - 30)
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 201mg | 8% |
| Potassium | 29mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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