Tiropitakia tiropites, Greek Feta Cheese Pies


Tiropitakia or Tiropites are found displayed at Greek friend and family gatherings and celebrations. They are so easy to make and what is wonderful about these little ‘tiropitakia’ they store well in the freezer, ready to bake when needed.  The word greek word ‘Tiropitakia’ translates to ‘little cheese pies’ but technically speaking they are ‘little herb pies’ and taste wonderful!.


The focus on tiropitakia is usually centred around the type of cheeses used.  With this recipe, it is all about the herbs.  Dill and mint pleasantly add green and fresh notes to the mix. They are the stars of the show here and you will be glad you tried them this way.  The most exciting thing about the Mediterranean Diet is that it emphasizes on big flavours from natural ingredients. Fresh herbs are used in abundance in Mediterranean cuisine, and this recipe does just that.

Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone.  Mint has a soothing fresh aroma.  Both of these herbs are rich in antioxidants and with anti-inflammatory benefits you can see why they are used so prolifically in traditional Mediterranean Cuisine.

So here we are using them in abundance with feta cheese and encased in a good quality puff pastry.  In Australia, we are so lucky to have good quality ready-made puff pastry available.  I do use the 25% Reduced Fat Pampas Brand. See the recipe for alternatives and variation options for this recipe.

greek cheese pies tiropitakia

You may also want to try the traditional variety of tiropitakia with feta and mint.  If at this point you have decided, you like these two variations of tiropitakia so much that perhaps you would like to take it a step further and make Spanakopita a Greek Spinach Pie or perhaps Hortopita. Then head over to those recipes.

Variations & Tips for Making Tiropitakia

A quick note, tiropitakia can also be made with phyllo pastry rather than puff pastry. 

When handling phyllo pastry, cover the unused portion with a damp cloth.  Phyllo pastry tends to dry out very quickly in the air – making it impossible to use.

I have used Pampas Puff Pastry 25% Reduced Fat. Also, head over to the recipe to see alternatives to basting over the pastry prior to cooking.  Basting is important if you would like a crumbly golden exterior.

tiropites with herb filling

Freezing Tiropites 

Tiropites are ideal to make in bulk, and any extra can be frozen in a sealed Tupperware container.  Each tiropita is separate and does not touch each other.  If they touch when frozen, they tend to stick together and difficult to separate afterwards.   It is always a good idea to make extras, after all, they are a well-loved and popular appetizer.  

When you freeze the Tiropitakia keep them separate by lining each layer with a freezer bag so they don’t stick together. I will update this post to include a picture showing how I would typically freeze them.

tiropites greek feta and mint pies

When you would like to bake a frozen tiropita, all you need to do is place the frozen tiropites on a lined baking tray – no need to thaw, brush with egg-wash or butter or spray with olive oil bake at 180-degree celsius for approximately 20 mins – and they are ready to serve nice and hot. 

tiropitakia greek cheese pies
Yield: 12

Tiropitakia with Dill & Mint Hand-pies | tiropites

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Delicious vegetarian little appetizers herb filled with dill and mint. Head over to notes, for variations and product recommendations.


  • 1/2 cup finely chopped fresh dill ( 1 whole bunch dill )
  • 1/2 cup finely chopped fresh mint ( 1 whole bunch mint )
  • 250g feta cheese (greek-style)
  • 1/4 cup greek yoghurt
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1 packet Pampas Light Puff Pastry* ( 6 sheets )
  • melted butter to brush pastry ( or see notes )


1. Defrost the puff pastry by leaving on the bench - covered.

Grate the cheese. The feta could be crumbled with a fork but in all honesty, it’s easier to use the cheese grater.

Chop mint finely. Don’t include the stalk.

Chop the dill finely as well. It will be better to have both herbs chopped finely as it will mix with the egg and cheese easier.

Mix the feta, yoghurt, egg, herbs and nutmeg together. 

Layout the sheet of puff pastry, cut to make six rectangles.

Place one-two tablespoons of herb-cheese mix into the centre of the rectangular-shaped pastry. Place on top with the second rectangle. Join the edges together firmly. If you have too much filling the pastry won’t seal as it will seep out one side when you join them together. Use a fork to press down the perimeter of the pastry. Tidy it up with a knife.

Repeat until all pastry and filling is used.

Follow the directions in the recipe above for how to freeze.

Place on a baking tray and brush with butter.

Bake for 20-25 minutes in a 180 degree Celsius Fan Forced oven.



You need lots of herbs for this recipe and a fresh bunch too. One little branch of mint won't be enough. They are not your typical cheese triangles. The flavour comes from the herbs.


I have used a thick pot-set greek yoghurt unsweetened and unflavoured. All yoghurts are different, and the quality varies greatly. If your yoghurt is runnier the mix may be too runny. Try to watch out for that. If the mix is too runny the mix will seep onto the edges of the pastry and make it difficult to seal.

Phyllo or Puff Pastry?

In this recipe, I used Pampas Light Puff Pastry as it is 25% Reduced Fat.

If you like, you can also use Phyllo Pastry as an alternative. If you are using Phyllo pastry, it is recommended to use 3 sheets of phyllo laying flat, then cutting into your portions.

Basting Options

1. Melted Butter, brush on the pastry just prior to baking

2. Spray on olive oil. It goes on evenly and sparingly. The even coat means the phyllo or puff pastry with have an equally even golden glow.

3. Egg wash works well as an alternative to butter when using puff pastry. One whole egg mixed with a tablespoon of milk ( dairy-free or dairy ) beat together, then brush on the puff pastry.

Ok, so there you have it, have included as much advice as I can think off. I should leave you all alone, to make these yummy little appetizers.

I hope you have enjoyed these tips and this recipe. A great way to show appreciation is to write a quick review. These recipes are for free but do take time to write.


 If you liked this recipe and made them, please let us know by writing a comment. It would support us so much if you did.   As well, please tag us! 

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Average rating:  
 2 reviews
 by Nelly
The filling is incredible!

Marina has shown me how to make these in one of her classes and love the herbs inside the filing. Yes use a lot of herbs. It makes them so much more tastier like this. The cheese ones are great but these are next level scrumptious

 by Thia kokkinos
They are delicious!!

I have had these at Marina's house (@olivesandfeta author) and they reminded me of the xortipites from my village. Absolutely delicious! Ty hank you for sharing the recipe to others.

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