Cheese Pies
These tasty bites of food are very popular in both Greece and Cyprus and are very easy to make.
Tyropita (τυρóπιτα) can be bought in bakeries all over Cyprus and are sold in bite size or large pies.
Many are made with filo pastry but you can also use puff pastry. These are great for parties and picnics.
Snacks like these are also sold by street vendors in Athens and Cyprus alongside Koulouria (sesame bread rings) which are both excellent for breakfast or a mid morning snack.
Easy Tyropita Recipe with Puff Pastry
The quickest way to make these tasty delights is to buy frozen puff pastry made with butter. They are very easy and quick to make – I made the pies in the photo in 30mins.
For the mixture use one beaten egg, one packet of feta cheese and a tablespoon of dried mint.
When making cheese pies with filo pastry you can use either butter or the traditional olive oil which will make the pastry more crispy.
INGREDIENTS
- 1 packet frozen puff pastry
- 250 g Feta
- Tbsp dried mint
- 1 egg (can omit if you prefer)
- milk, beaten egg or melted butter for brushing
METHOD
Thaw the pastry
- Mix the cheese, eggs and mint in a bowl
- Preheat oven to 180 c / 375 F / Gas 4
- Grease an ovenproof tray
- Use a glass or cup to cut the pastry into circles
- Dampen the edges with water and add a spoonful of mixture to a half of each circle of pastry
- Fold over and use a fork to seal edges
- Brush with milk, beaten egg or melted butter and cook for about 30 – 40 mins until golden
Tyropita with Filo Pastry
INGREDIENTS
- 1 packet frozen filo pastry
- olive oil or butter for brushing
FILLING
450 g (1lb) grated feta cheese
200 g (7oz) ricotta cheese (If you prefer use all feta)
Tbsp dried mint
1 – 2 eggs Tbsp dried mint
80ml (1/3 cup) milk
METHOD
Thaw the pastry
- Mix the cheese, eggs and milk in a bowl
- Preheat oven to 180 c / 375 F / Gas 4
- Grease an ovenproof dish and cut the filo pastry to fit
- Put olive oil in a bowl (or melted butter) and start layering half the pastry into the dish making sure you brush each layer with oil
- Add filling then finish off with the rest of the layers of filo pastry and then brush the top with melted butter or olive oil. If using butter I always use unsalted.
- Score the top with a sharp knife cutting only through the top layer of pastry into squares or triangles.
- Bake in the oven until golden brown approx 45mins
Serve as a snack or light lunch with salad and crunchy bread washed down with your favourite drink.
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