Cheese Pies with Yoghurt Dough (Tiropitakia)

There are a variety of cheese pies made in Greece. This is one made with Greek strained yoghurt. Please note, the yoghurt is not part of the filling, but is part of the dough itself, which gives it its own special taste. These small pies can be served as a side dish, or as a meze or in a buffet. They may be quite small, but they are actually rather filling and, of course, very tasty! They are also very easy to make.


Ingredients

½ kg all-purpose flour
100g Greek strained yoghurt
150g Feta cheese crumbled
3 eggs
200g butter
2 level teaspoons salt

Preparation

Mix the flour with the salt and rub in the butter.

Beat 2 of the eggs with the yoghurt and add to the flour mixture.

Mix all the ingredients but don’t knead the dough a lot.

Make the dough into a ball, cover with cling film and put it in the fridge.

Let the dough rest in the fridge for 1 hour.

On a floured surface, roll out the dough to a thickness of about ½ cm.

Cut the dough into circles of about 7 ½ cm diameter with the help of a cup or a circular cutter.

Remove the uncut dough, roll it into a ball and put back in the fridge.

Brush the circles with water and add 1 teaspoon of the crumbled Feta along the central diameter of each.

Fold the circles into semi-circles with the cheese inside and press the joined edge with a fork.

Beat the remaining egg and brush the cheese pies with it.

Place the pies in a large, shallow, buttered oven dish.

Bake them in a pre-heated oven at 180 degrees for about 30 minutes or until they have turned golden brown.

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