Tiropitakia / Small Greek cheese pies

Filo pastry can be filled with almost anything and become delicious pies. Here we’re making cheese pies, to which we can add ham or spinach if we want to. The pies can be frozen before baking. You don’t have to defrost them before baking, just brush them with some melted butter and bake a bit longer than indicated below.

  • 200 gr. Feta cheese
  • 100 gr grated Kefalotiri or Graviera cheese (or Gruyere)
  • 2 tbs chopped parsley or dill
  • 2 eggs
  • pepper
  • 0,5 cup melted butter or more
  • 250 gr. filo
  • Optional: 100 gram cooked ham, in small cubes, or
  • 100 gram cooked, cold spinach

Crumble or mash the feta cheese with a fork. Add the grated cheese, herbs, eggs and pepper. Fold in ham or spinach if you are using this.

Cut the pastry sheets in strips, about 7-10 cm (in this case, size is not important.. Stack them, one on top of the other, to prevent them from drying. A moist kitchen towel on top will also help. Brush a strip with melted butter, place one teaspoon or so of the filling on one end of the strip and fold over one corner to make a triangle. Continue folding the pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until you have used your entire filling. Put he pies on a buttered baking sheet, brush with melted butter and bake in a moderate oven, 180 degrees C for 20 minutes or until light golden brown. Serve warm or cold.

Makes about 24 pies, depending on how big you make them, of course.

Leftover filo? Mix a box of drained cherries, 2-3 tbs sugar, 1 tbs flour and a little cinnamon, and make more pies as explained above, or make small “cigars” as shown at the left on the photo.

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