Easy and Authentic Tasting Feta and Mint Pies ( Tiropitakia , τιροπιτακια ) 


Tiropitakia are found displayed at birthdays, easter , christenings and at home. So easy to make , ,keep a few in the freezer. This recipe is the one you will use frequently. There is another recipe for the purists who like to make the pastry, but for those with busy lives your more likely to turn to this one. They are easy to make but you won’t compromise on taste.  The real secret to any Tiropitakia is in the type of cheese used in the filling. We all know Tiropitakia are filled with feta cheese, but the best tasting ones use a combination of a  sharp cheese like ( kefalograviera, kefalotiri or even parmesan ) and a Greek style feta cheese.

They can easily be made with filo pastry. 

The other advantage is they freeze well and can be taken out of the freezer, baked  and ready to eat in 20 mins. 

When you freeze the Tiropitakia keep them separate so they don’t stick together with freezer bag.

Grerk cheese and mint Pasties


250g Greek style feta cheese ( not the soft variety )

150g Parmesan cheese 

100g kefalograviera

1 egg

2 heaped tbspns yoghurt

Salt, pepper

Generous amount of finely chopped mint – a good handful

3 -4 sheets puff pastry


Defrost the puff pastry. Leave on your kitchen bench for 30 mins. 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.

Mix all the ingredients together. 

To make circles with the pastry you can use a coffee cup with a wider diameter.  Lay out thr sheet of puff pastry, place your cup and cut around the rim. Carefully remove excess pastry pieces. 

Place one tablespoon of cheese mix into the centre of the circular shaped pastry. Refer to the picture as a guide to how much filling to use. Fold over the pastry and join the edges together. If you have too much filling the pastry won’t seal as it will seep out one side when you join them together. Fold over the joined rim to ensure they don’t separate during cooking.

Any left over pastry can be rolled to a ball and rolled out to make more. 
Place the pasties onto a prepared shallow baking dish. ( Either greaseproof or well oiled dish ).

Uncooked Pasties freeze well.

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