Tiropitakia Recipe

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12 mini pies
• Skill Level: Easy

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed and cold
• 1/2 cup Greek yogurt
• 1 egg, beaten (for egg wash)
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Add the Greek yogurt and mix until the dough comes together. If the dough is too dry, add a teaspoon of water at a time until it holds together.
4. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. In another bowl, combine the crumbled feta, ricotta cheese, fresh parsley, and black pepper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut out 12 circles using a 3-inch round cutter.
7. Place a spoonful of the cheese mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
8. Transfer the mini pies to the prepared baking sheet. Brush the tops with the beaten egg for a beautiful golden finish.
9. Bake for 20-25 minutes, or until the pies are golden brown and crispy.
10. Allow the tiropitakia to cool slightly before serving. Garnish with fresh greens and enjoy with a small bowl of crumbled feta on the side.

Helpful Tips:

• If you don’t have Greek yogurt, plain yogurt or sour cream can be substituted.
• Experiment with different herbs like dill or mint for a unique flavor twist.
• To save time, you can use store-bought puff pastry instead of making the dough from scratch.

Storage Instructions:

• Store any leftover tiropitakia in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

Pairings:

• Serve these mini cheese pies with a fresh Greek salad and a side of tzatziki for a complete meal.
• A refreshing glass of iced tea or a light white wine pairs beautifully with the tiropitakia.