Tiropita with Homemade Dough (Greek Cheese Pies)
This Tiropita with Homemade Dough recipe produces delicious little hand pies that are stuffed with feta cheese filling. These Greek cheese pies are perfect as an appetizer or snack!
Ingredients
For the Dough
- 4 1/2 teaspoons active dry yeast
- 1 cup warm milk
- 2 tablespoons butter melted
- 2 tablespoons sugar
- 1 cup oil mild tasting such as vegetable or grape seed
- 5 large eggs
- 6 - 6 1/2 cups all purpose flour or as much as needed until a soft, elastic dough comes together
For the filling:
- 2 cups feta cheese
- 1 1/2 cups ricotta cheese
- 2 large eggs
- 2 tablespoons fresh dill chopped (if using dry, use 2 teaspoons).
- salt and pepper (if feta cheese is salty, omit extra salt)
Topping
- 1 egg + 1 tablespoon water (for eggwash)
- sesame seeds for topping
Instructions
To make the dough:
- In a large mixing bowl, add the yeast, warm milk, butter and sugar together. Let it sit for about 5 minutes until the yeast activates and begins to foam.
- Next, add the oil and eggs to the yeast mixture and mix it together.
- Begin by adding 4 cups of flour to the mixture and mix it in. Slowly add flour 1/2 a cup at a time until the dough comes together and is soft and elastic.
- Separate the dough into 8 portions. Cover with plastic food wrap and let sit while you make the filling.
To make the tiropita filling:
- In a large bowl, add the feta, ricotta, eggs, dill, salt and pepper.
- Mix the filling ingredients together until well incorporated.
Assembling the tiropita
- Working with one portion at a time, roll the dough out into a circle about 1/8 inch thick. Note: Ensure the other portions remain covered to prevent them from drying out.
- Cut the dough out into 8 triangle portions. I do this by cutting the circle into quarters and then cutting each quarter in half, similar to how you would cut a pizza. I use a pizza cutter to make this easier but a sharp knife works as well. [Note: you can modify this to create larger tiropites if you prefer. For example by cutting each circle into only 4 portions.]
- Working with one portion at a time, place a small scoop of filling towards the wider end of the triangle, but leaving a bit of a border along the edges. Roll the wide edge of the triangle over the filling and continue to roll the triangle up to make a crescent shape. Gently press on the two sides to seal them and prevent the filling from leaking out. Place the tiropita on a parchment lined baking sheet.
- Repeat this process with the remaining portions until a baking sheet is filled, leaving space between each tiropita to allow for them to rise and expand. Let the tiropites rise for 30 minutes while you continue to work with the other portions.
- Preheat oven to 350F. Brush the tiropites with the egg wash and sprinkle them with sesame seeds.
- Bake the tiropites in the middle rack of the oven for about 25-28 minutes or until they are golden brown. Since this recipe makes 60 tiropites, you will have to bake these in batches.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 123kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 31mgSodium: 75mgPotassium: 41mgFiber: 0.4gSugar: 1gVitamin A: 99IUVitamin C: 0.01mgCalcium: 48mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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