Tiropitakia (Miniature Greek Cheese Pies)

READY IN: 1hr
Recipe by evelyn/athens

Small cheese pies to be served as a snack or hors d'ouevre.

Top Review by Sassy Syrah

Truly excellent! I doubled the recipe to use my whole pack of filo and have frozen 2/3rds. The texture of the filling was glorious. I used ricotta, swiss cheese and Australian Feta. I forgot the parsley and mint, but I cannot imagine these being any better really! We had these for dinner with veggies, but I can imagine them at a cocktail party, so cute and elegant.

Ingredients Nutrition

Directions

  1. Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
  2. Make the filling by mashing the feta until it crumbles.
  3. Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
  4. Cut each filo leaf into a strip 6 x 12" (15 x 30 cm).
  5. Brush each leaf with the melted butter.
  6. Fold the leaves in half lengthwise making strips 3 x l1" (6 x 30 cm).
  7. Again brush with butter and place 1 Tbsp.
  8. of the filling at the bottom of each leaf.
  9. Fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
  10. Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
  11. Preheat oven to 375 degrees F.
  12. Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
  13. Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
  14. Serve hot or cool.
  15. Yields 16- 24 pastries.

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