Feta Cheese Pies – The Easiest Tyropitakia

Everyone loves a good tyropita, that is a feta cheese pie. Tyropitakia are individual cheese pies served at parties, pic nics etc as snacks. This recipe is the easiet one we’ve come across. It involves a tiny bit of kneading but worry not, it is very very simple to pull off.

These are best eaten on the day you make them, preferably warm, but they definitely keep for a couple of days. Our feta cheese pies are ideal as a treat for kids, as a taster for guests and much more. Also great breakfast and brunch food.

You can coat the pies with the second egg yolk – beat it lightly first- but the adults in our house prefer them coat-free for health and dietary reasons. They still taste delicious but don’t look as shiny as they otherwise would. Also this recipes call for corn oil, rather than our usual olive oil.

Go on, give then a try, you know you want to!

Feta Cheese Pies – The Easiest Tyropitakia

5 from 6 votes
Course: Snacks, LunchCuisine: GreekDifficulty: Easy


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The easiest tyropitakia recipe


  • 1 cup corn oil

  • 1 cup very hot water

  • 500 grams self-raising flour

  • 1 tsp salt (scant)

  • For the filling
  • 2 eggs

  • 200 grams feta cheese, crumbled


  • Pre-heat the oven to 150C – 300F
  • Beat one egg and the egg white from the second in a bowl
  • Crumble the feta cheese into the egg, mix with a fork and leave to the side
  • Put all the ingredients for the dough in a large bowl and knead with your hands for 2 minutes, until they form a light and puffy dough
  • Divide the dough in two. Then halve again the two pieces. Halve each piece for a third time. You now have 8 pieces of dough
  • Divide each dough piece in three equal pieces
  • Mould the first piece of dough into a ball
  • With your palm flatten it or a smooth glass roll it into a disk
  • Place a teaspoon of filling in the middle of the disk
  • Pick one side of the disk and fold over so that you have a half-moon of dough filled with the feta and egg mix. Seal well with your fingers
  • Place your mini pie on a baking tin lined with baking paper
  • Repeat for the rest of the dough pieces
  • Coat the pies with the beaten egg yolk
  • Bake for at least 30′, until golden brown

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