Tyropittakia are classic Greek cheese pies that offer a perfect balance of flaky, buttery phyllo dough and a rich, salty filling. This savory snack or meze features a creamy mixture of feta, Gruyère, and fresh herbs like mint or dill, baked until golden and crisp. They are incredibly versatile, making them an ideal addition to a spread for parties, a quick lunch, or a comforting snack. The contrast between the delicate layers of pastry and the robust cheese filling creates a satisfying texture that is both light and indulgent. These pies are best enjoyed warm, straight from the oven, but hold up well for leftovers. Simple to assemble and impossible to resist, they bring a taste of the Mediterranean to your kitchen with minimal effort.
Tyropittakia (Cheese Pies
Description
Tyropittakia are classic Greek cheese pies that offer a perfect balance of flaky, buttery phyllo dough and a rich, salty filling. This savory snack or meze features a creamy mixture of feta, Gruy&# 195;¨re, and fresh herbs like mint or dill, baked until golden and crisp. They are incredibly versatile, making them an ideal addition to a spread for parties, a quick lunch, or a comforting snack. The contrast between the delicate layers of pastry and the robust cheese filling creates a satisfying texture that is both light and indulgent. These pies are best enjoyed warm, straight from the oven, but hold up well for leftovers. Simple to assemble and impossible to resist, they bring a taste of the Mediterranean to your kitchen with minimal effort.Ingredients
Directions
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Preheat the oven to 350ðF (180ðC / Gas Mark 4).
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Drain the feta cheese well and crumble it into a mixing bowl using a fork or your fingers.
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Add the Gruyère or cottage cheese, lightly beaten eggs, and chopped fresh mint or dill to the feta. Mix thoroughly until well combined.
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Stack the phyllo pastry sheets and cut the entire stack into strips approximately 3/4 long and 3 inches wide.
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Brush each strip of phyllo lightly with melted butter.
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Place a heaped teaspoon of the cheese filling at one end of a phyllo strip, near the corner.
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Fold the pastry over the filling diagonally to cover it, then continue folding over itself to create a triangular pie shape.
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Ensure you fold neatly to create even layers, which helps prevent the filling from spilling out during baking.
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Place the assembled pies on a baking sheet lightly greased with oil.
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Brush the tops of the pies with the remaining melted butter.
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Bake for 20 minutes, or until the pies are crisp and light golden brown.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 577.0kcal
- % Daily Value *
- Total Fat 44.1g68%
- Saturated Fat 29.2g146%
- Cholesterol 133.0mg45%
- Sodium 2414.0mg101%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 0.0g0%
- Sugars 9.5g
- Protein 33.5g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These pies are best served warm. They can be stored in an airtight container for a few days. Reheat in the oven to restore crispness.
Variations: You can substitute the fresh herbs with spinach. If using spinach, decrease the amount of cheese proportionally to balance the flavor and moisture.
Ingredient Note: Feta cheese varies in saltiness by region. If your feta is particularly salty (common in the UK), you may want to rinse it briefly or reduce additional salt if added. The eggs help bind the filling and add moisture.
