SAVORY GREEK CHEESE PIES (TIROPITAKIA)
Steps:
- Measure ¼ cup of warm water in a measuring cup. Whisk the yeast and the sugar into the water and let stand until it bubbles, about 5 minutes.
- In a stand mixer equipped with a paddle, mix the flour with the salt. Pour in the water/yeast mixture, the Greek yogurt and the olive oil. Blend until the mixture forms a soft ball and the dough is elastic and easy to handle. If your dough seems dry, add some more warm water (1 tablespoon at a time). If it is too wet, add a bit more flour. Cover and let the dough rest for about an hour or until double in volume.
- After this resting time, punch the dough down to deflate and turn the dough out to a lightly floured surface. Divide it into 12 equal portions, about the size of a small walnut.
- Crumble the feta cheese with a fork and put it in a medium-sized bowl. Break the egg inside the bowl and stir with a spoon until you have a homogenous mixture.
- Preheat the oven to 375° F.
- Work with one piece of dough at a time, press it with the palm of your hand (or a small rolling pin, if you prefer) to make a roughly 3-inch disc. Fill each round with about a tablespoon of the filling, making sure not to spread it towards the edges of the dough or you will not be able to close it properly. Fold the dough over the filling and with a fork press down to seal. Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and filling.
- Brush the cheese pies lightly with the beaten egg, and sprinkle some sesame seeds on (if using.) Place the baking sheet on the middle rack of the oven and bake for 20 to 25 minutes or until golden brown. Take them out of the oven and place on a wire rack to cool.
- Eat them warm or at room temperature. To store, cover lightly with aluminum foil and leave at room temperature for one or two days, although they likely will not last that much.
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Mehadi Hasan
[email protected]Will be a regular in my kitchen from now on.
John Bunch
[email protected]These tiropitakia were a big hit at my last party. I made a double batch, and they were all gone within minutes. The filling was creamy and flavorful, and the pastry was flaky and golden brown. I loved the combination of cheeses, and the addition of
Vanessa Bruce
[email protected]Yum!
getreges shifwolobo
[email protected]I'm so glad I found this recipe! I've been looking for a good tiropitakia recipe for a while, and this one is perfect. The filling is creamy and flavorful, and the pastry is flaky and golden brown. I love the combination of cheeses, and the addition
Hjh Gghu
[email protected]Perfect party food.
Md Ainul Haque
[email protected]These tiropitakia were a labor of love, but they were well worth the effort. The filling was rich and creamy, and the pastry was flaky and golden brown. I loved the combination of cheeses, and the addition of dill and mint gave them a wonderful fresh
Gracie Avila
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Murray Stanford
[email protected]I've made these tiropitakia several times now, and they're always a hit. They're perfect for parties or potlucks, and they're also great for a quick and easy snack. The filling is creamy and flavorful, and the pastry is flaky and golden brown. I love
mildred lobaton
[email protected]Great recipe, will definitely make it again!
Nadeem Bhatti
[email protected]I'm so glad I tried this recipe! I've always been a fan of Greek food, but I've never made it at home before. These tiropitakia were surprisingly easy to make, and they turned out perfectly. The flavors were amazing, and the pastry was flaky and deli
Tiger Hero
[email protected]My first time cooking Greek food and it was a success.
Ola Mohamed
[email protected]I made these tiropitakia for a party I was hosting, and they were a huge success! Everyone loved them, and I received so many compliments. They were easy to make, and they looked and tasted amazing. I will definitely be making them again.
Sipho Vibes
[email protected]Easy to make and a big hit with my family.
Rashedul Rashed
[email protected]These tiropitakia were absolutely delicious! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I loved the combination of cheeses, and the addition of dill and mint gave them a wonderful fresh flavor.
eepledee
[email protected]Delicious!