TIROPITAKIA
Tiropitakia literally means ‘little cheese pies’ from the Greek words ‘tiri’ (cheese) and ‘pita’ (pie), with the diminutive ‘-aki'a’ tacked on to make them cute and bite sized. These flaky parcels are the pocket sized cousins of the larger tiropita and are traditionally made by wrapping a creamy cheese filling in layers of thin filo pastry. The filling usually stars tangy Greek feta, sometimes rounded out with ricotta, kasseri or mizithra for creaminess, and eggs to bind everything together. A splash of olive oil drizzled between phyllo sheets makes them irresistibly crisp and golden when baked. You’ll find variations across Greece, some regions add herbs like dill or parsley, others sneak in spring onion or grated lemon zest for a bright lift, whereas my recipe has a simple touch of nutmeg which I love in savoury white cheese dishes and the floral dried mint.
What makes tiropitakia so homely and beloved is their simplicity and comfort. They’re quick to eat, shareable, and perfect for any meal or snack, from breakfast with strong coffee to a festive meze spread. Especially if you have fussy eaters, I have found one who make not love the green in spanakopita will absolutely love a tiropita for the notion that it’s really just cheese and pastry. My recipe has its own quick make filo, that I honed during my Masterchef audition days so don’t be put off if it tears a little when spreading as it all gets rolled up. Slower filo recipes are stronger as the gluten has time to strengthen, but I reckon my quick recipe does the job incredibly well.
Of course I would never expect anyone to just whip out filo pastry on the go, so store bought is always fine to go with. But if you want to give filo a go, this is the recipe for you and the best part is, it costs almost nothing to make and it’s nothing like it freshly cooked.
TIROPITAKIA
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TIROPITAKIA 〰️
Time: 2 hours + 10 minutes
Serves: Makes four medium sized pastries
3 cups 00 flour (+ extra for dusting)
1 cup warm water
2 table spoons white vinegar
1 egg
2 table spoons sesame seeds
Extra virgin olive oil
Salt, to taste
Cheese Filling
400gm ricotta cheese
400gm feta cheese
2 eggs
2 table spoons dried mint (or dried parsley)
1 table spoon ground nutmeg
*This recipe was created with homemade filo, but if you want to skip this bought buy a high quality filo from the store like Antoniou Fillo Pastry. If frozen only available option, make sure to defrost before using.
Place 2 cups 00 flour and a big pinch of salt into bowl and add warm water and white vinegar mixture as required, combing until mixture mixed through. On clean surface dump on remaining cup of flour, dusting a centre and keeping the rest to the side to gradually add in. Knead the dough on the floured surface (it will be sticky) and keep kneading the flour in for 8-10 minutes, or until the dough ball holds its shape nicely and everything is well combined. Keep dusting extra flour if you need it, but the dough should end up being a tiny bit sticky. Cut the ball into four pieces and roll into equal balls, before adding into lightly oiled bowl and cover with cling film, and leave in warm spot for 30 minutes to rest.
Preheat oven to 190 degrees celcius fan forced.
In a bowl finely crumble in the ricotta cheese and feta cheese, before mixing in 2 eggs, dried mint, ground nutmeg, a drizzle of olive oil and salt to taste. Using your hand mix everything in together until you have a wonderfully homogenous filling. Place to the side.
Once dough has rested, drizzle some oil on clean surface and spread it around so the surface is oiled so nothing sticks. Grab a dough ball and using your hand push down to make a circle, as if you were making a pizza base. Once dough covers your hand, place on oiled surface and gently begin going around the edges and stretching out the dough. The dough should end up being almost see through by the end of the stretching. For the final stretch I will push down the sides to get it as thin as possible. If it tears do not stress, it’s going to get rolled upon itself.
Add a thick line of cheese filling on one end of the filo, before scattering small pieces of cheese filling all over and a drizzle of olive oil on top. Pull the filo over the filling and roll it up into a long cylinder shape. Then roll it out allowing it to stretch a little bit more, before rolling it up into a snail shape. Place in deep square baking tray and repeat the process with with remaining filo balls for four tiropitakia all up taking up a corner each in baking tray.
Whisk 1 egg and then brush onto the tiropitakia before sprinkling on sesame seeds all over the top. Place in the oven and bake for 1 hour or until deeply golden all over. Remove from oven and enjoy nice and hot.