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Tiropita with Homemade Dough (Greek Cheese Pies) Recipe

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Tiropita, a traditional Greek cheese pie, features a delicious homemade dough filled with a creamy mixture of feta and ricotta cheeses, fresh dill, and eggs. This recipe guides you through making the soft, elastic dough from scratch and assembling savory cheese pies topped with an egg wash and sesame seeds, perfect for an authentic Mediterranean appetizer or snack.

Ingredients

For the Dough

  • 4 1/2 teaspoons active dry yeast
  • 1 cup warm milk
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 cup mild tasting oil (vegetable or grape seed)
  • 5 large eggs
  • 6 to 6 1/2 cups all-purpose flour, or as much as needed until a soft, elastic dough forms

For the Filling

  • 2 cups feta cheese
  • 1 1/2 cups ricotta cheese
  • 2 large eggs
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • Salt and pepper to taste (omit salt if feta is very salty)

For the Topping

  • 1 egg
  • 1 tablespoon water
  • Sesame seeds for sprinkling

Instructions

  1. Activate Yeast: In a large mixing bowl, dissolve the active dry yeast in the warm milk along with the sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
  2. Prepare Dough: Add the melted butter, oil, and five eggs to the yeast mixture and whisk thoroughly to combine. Gradually add the all-purpose flour, mixing continuously until a soft, elastic dough forms that is not sticky and pulls away from the sides of the bowl.
  3. Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
  4. Make Filling: In a separate bowl, combine the feta and ricotta cheeses, two eggs, chopped dill, salt, and pepper. Mix thoroughly to create a creamy filling. Adjust seasoning if necessary.
  5. Shape Pies: Once the dough has risen, punch it down to release air. Divide dough into equal portions depending on desired pie size. Roll out each portion into thin circles. Spoon a generous amount of cheese filling onto one half of the dough circle, then fold the dough over to form a semi-circle. Press the edges firmly to seal the pies, trimming any excess dough if needed.
  6. Prepare Topping: Beat the egg with one tablespoon of water to make an egg wash. Brush the top of each pie generously with the egg wash and sprinkle with sesame seeds.
  7. Bake Tiropita: Preheat the oven to 375°F (190°C). Arrange the pies on a baking sheet lined with parchment paper, leaving space between each. Bake for 25-30 minutes or until the pies are golden brown and crispy on the outside.
  8. Serve: Remove the tiropita from the oven and let cool slightly before serving. Enjoy warm or at room temperature as a delicious appetizer or snack.

Notes

  • If the feta cheese is very salty, adjust or omit the additional salt in the filling.
  • You can substitute fresh dill with dried dill if fresh is not available.
  • The dough should be soft but not sticky; add flour gradually to get the right consistency.
  • For extra crispiness, you may brush the pies again with egg wash halfway through baking.
  • Tiropita can be made ahead and frozen before baking; bake directly from frozen by adding a few extra minutes to the baking time.

Find it online: https://recipethrive.com/tiropita-with-homemade-dough-greek-cheese-pies-recipe/