Feta cheese hand pies or tyropitakia is a very popular and very common snack (or treat) here in Greece. There is no party, especially kid’s party, without tyropitakia on the buffet and this is not an exaggeration. It’s the absolute truth. They are easy to be made, easy to be served, they are delicious and everybody (especially kids) love them. There are a “million” different recipes for these little temptations but the main idea is the same for every one of them. Mini individual pies with some kind of dough outside (phyllo dough, puff pastry or butter dough) and feta filling in the center. Triangle or semicircle is the most common shapes but everything else is an option.
This recipe is a very old one. My mother used to make it when we were kids and it was a very common recipe then. I remembered about it again a few months ago when I wanted to make some treats for a family celebration. I must say that it was the success of the night. Of course it was inevitable that I would share such an amazing recipe with all of you.
The dough is a very soft and malleable dough with butter and yogurt. It needs no mixer. A spoon and some kneading is all it takes to make a smooth and easy to shape dough. To shape a pie take small pieces of the dough, shape it to a ball, flatten it a little with your fingers and roll it to a circle about 9 cm diameter.
Add the feta filling in the center and fold it in half covering the filling and create a semicircle. Seal and decorate the edges using a fork. Brush with egg wash, bake and enjoy!
They are perfect for every occasion. As breakfast, as office snack, for the children to take to school, for the afternoon cravings and for every time of the day! They are better eaten the same day but they will last for two or three days in the refrigerator covered with a plastic wrap.
Feta cheese Hand Pies - Tyropitakia
- 250 gr butter, at room temperature
- 200 gr Greek yogurt
- 1 egg
- 500 gr self-rising flour
- 300 gr feta cheese
- egg wash (whisk together 1 egg+1 teaspoon water)
In a bowl mix together butter and yogurt.
Add the egg and mix again to incorporate.
Add the flour and knead by hand until you get a smooth and soft dough.
Using a fork crumble the feta cheese and set aside.
Take small pieces of the dough (about 23-25 gr each) and shape to a ball.
Flatten it a bit with your fingers and roll it to a circle about 9 cm diameter.
Add one heaping teaspoon of feta crumbs to the center of the dough.
Fold the dough in half in a way to cover the filling and create a semicircle.
With your finger press the edges to seal the pie.
Use the tines of a fork to decorate the edge.
Put the hand pies on a baking sheet lined with parchment paper.
Brush with egg wash.
Bake for 20 minutes at 180°C.
If you find it easier you can roll out the dough (half dough at a time) to 1-1.5 mm thickness and cut circles using a glass or a cookie cutter. Because the dough is very soft I prefer to shape each hand pie separately but you can try and decide.