I have just returned from a long weekend filled with sun, history, great food and coffee in Athens, Greece. My husband and I had the opportunity to be there for three days and even though it was short, we made the most of it. It was Sandy’s first time in Greece (the 3rd time for me), so we did the obligatory tour of the city and the Acropolis, but also sneaked in a day trip to Aegina for a taster of what Greek beaches and island lifestyle are like.
We took a ferry to the island, rode on a motorbike to the other coast and back, then stopped at Marathonas beach to have lunch in a taverna by the beach. We shared some Greek salad, roasted aubergine dip and feta cheese pies. We both loved these pies – called tiropitakia – so much that I decided to learn how to make them at home.
Yesterday I made a test batch and I was really impressed with the recipe I found on All Recipes. Some of you already asked me to share the recipe, so here it is!
Unlike the tiropitakia we had in Greece, these are not fried but baked in the oven. Granted, they don’t have the same #nomnomnom factor as fried pies, but they are lighter and healthier!
For the dough
- 125g unsalted butter, room temperature
- 100g Greek yoghurt (I used Total Classic)
- 1/4 tsp sea salt
- 180g self-raising flour
For the filling
- 200g crumbled feta cheese
- 1 egg, beaten
- freshly ground black pepper to taste
- 1 egg yolk
Beat the butter with an electric mixer until light and creamy, about 2 to 3 minutes. Add the yoghurt and salt, then beat a further minute.
Add two-thirds of the flour. Mix by hand on a floured counter until well combined. Slowly add the remaining flour, a few tablespoons at a time, until the dough is soft but no longer sticks to your hand. Allow to rest for 30 minutes.
Meanwhile, make the filling: combine all filling ingredients and stir to combine well. Line two baking trays with baking parchment and preheat the oven to 180°C.
Roll out the pastry with a rolling pin on a lightly floured surface till approximately 3mm thick. Cut into 8-10cm rounds using a cutter or a glass. Fill each with a heaping teaspoon of filling, place on the lined baking tray and seal the edges with a fork.
Lightly rush the pies with beaten egg yolk.
Bake for 12-13 minutes or until golden. Serve warm or at room temperature.
If you love this recipe and Greek cuisine you can also try my recipe for Spanakopita, a cheese and spinach filo pastry roll.