"Tyropitakia", those delicious wrappers that hide a rich blend of irresistible feta and other cheeses, herbs and spices, are a heavenly combination of crisp, golden dough and salty, cheesy filling that we Greeks love. As a snack, as a side dish or as part of a feast, hot or cold, these mini cheese pies showcase Greece's culinary heritage and invite us to enjoy a taste of the Mediterranean with every delicious bite...
Easy
20 - 25 min
20 - 22 pcs
Ingredients
- 200 g yoghurt
- 60 g olive oil
- 60 g seed oil
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 500 g self-rising white or whole wheat flour
For the filling:
- 250 g cheese of your choice
- 1 egg
- 1 tsp pepper
- 2 - 3 tbsp finely chopped mint
- Milk for brushing
- White and black sesame seeds for sprinkling
How to
- In a bowl, combine the yogurt, olive oil, egg, salt and pepper and gradually add the flour.
- Knead until the ingredients are incorporated.
- Allow the dough to rest for 30 min.
- Make the filling by mixing the cheese, egg, mint and freshly ground pepper in a bowl.
- Roll out the dough into a thin sheet and using the special tool, add the filling and cut the mini cheese pie. If you don't have the special tool, you can make your cheese pies by cutting the dough with a glass, then add the filling, fold and close, "sealing" the joint with the help of a fork.
- Transfer to a baking tray lined with parchment paper.
- Brush with milk, sprinkle with white and black sesame seeds and bake in preheated oven (set to fan) at 355 oF - 180 oC for about 20 - 25 min.
- Enjoy your Greek mini cheese pies warm or cold!
Note from Greek jar:
Usually we don't add salt to the filling, because the salty taste of the cheese is enough. But if you use only sweet cheeses and prefer your cheese pies salty, then add the amount of salt you want.
I made my "tyropitakia" with self - rising whole wheat flour and I also added flaxseeds/linseeds and sunflower seeds to give an extra touch to my dough.
