Greek Tiropitakia (Feta Hand Pies) Recipe- Step by Step Guide: One of the most famous and loved meals in Greek food is tiropitakia, which is a small triangle-shaped version of tiropita. You can easily make these feta hand pies ahead of time and keep them ready to go in the freezer. They make a tasty and classy treat.
Greek Tiropitakia (Feta Hand Pies) Recipe- Step by Step Guide
- As you may know, tiropita is a savory Greek filo pastry made of layers of crispy filo wrapped around a tasty egg and feta cheese blend.
- You can make them into squares (tiropitakia) or bake them as a big filo pie and cut them into smaller pieces (tiropita).
- They are easy to make and taste great, just like Spanish Empanadillas with Tuna and Beef, Middle Eastern Fatayer, or Tunisian Brik.
- The crust makes them great for taking meals with you when you’re on the go.
- You can prepare this ahead of time for lunches during the week or serve it as a simple starter.
- Folding and forming the squares is also a fun thing for the whole family to do.
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- ½ package (½ pound, 14X18-inches) filo dough, thawed
- 8 ounces Greek feta cheese
- 8 ounces Greek Anthotiro cheese, cream cheese, or drained ricotta, at room temperature
- 1 large egg, lightly beaten
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Extra virgin olive oil, for brushing on the filo (about ½ cup)
- Ready to go: The thawed filo should be taken out of the fridge and left on the counter for 30 minutes without being opened. Warm the oven up to 350˺F. Put parchment paper on two baking sheets.
- Fill the shell: Break up the feta and put it in a medium-sized bowl. Put in the anthotiro, cream cheese, or ricotta that has been drained. Salt and pepper should be added. Mix everything together slowly.
- Put the filo on top of each other. After the filo has been at room temperature for 30 minutes, take it out of its package. Place one sheet flat on a clean work table in front of you. While you work, put plastic wrap and a dish towel over the rest of the filo well. Use a little olive oil to lightly brush the filo. Put the second piece of filo paper on top of the first one. Use more olive oil to paint that on. The stack of two pieces of filo should be cut across into eight strips, each about 2 inches wide.
- Mix the cheese and eggs one more time before adding the filling. Put a big spoonful at the end of every filo strip. To make a triangle, lift one corner of the filo and fold it over to cover the center. Fold the strip again and again from side to side until you reach the end. To keep the end in place, brush it with olive oil. Place the triangle of filo paper seam-side down on one of the baking sheets that has been prepped. Use olive oil to keep the top moist.
- Fold the rest of the Tiropitakia in half. Do this again with more filo dough until all the filling is gone. Don’t stuff the triangles too much, and brush each one with olive oil when it’s done to keep them from drying out.
- Bake: Put the pitas in each pan and bake them for 20 to 25 minutes, or until they turn golden brown. Before serving, let them cool for a short time.
- Calories: 61.8kcal
- Carbohydrates: 3.8g
- Protein: 3.1g
- Fat: 3.8g
- Saturated Fat: 2.2g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.001g
- Cholesterol: 20.1mg
- Sodium: 171mg
- Potassium: 23mg
- Fiber: 0.1g
- Sugar: 0.04g
- Vitamin A: 91.9IU
- Calcium: 67.9mg
- Iron: 0.3mg
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