Greeks love
making pies! There are hundreds of different recipes, depending on the
part of Greece and the ingredients. Most people outside Greece just know
of Spinach Pie (Spanakopita) and Cheese Pie (Tiropita) but there are
countless varieties of those two as well as many other different types. Check out 20 of them here!
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
20 Delicious Greek Pies You'll Just Love!
Greeks love making pies! There are hundreds of different recipes, depending on the part of Greece and the ingredients. Most people outside Greece just know of Spinach Pie (Spanakopita) and Cheese Pie (Tiropita) but there are countless varieties of those two as well as many other different types.
So we've put together a small list of 20 savoury Greek pies for you to try for yourselves - just click on the links to go to the recipes. If you want to make your own Filo pastry, then just go here.
6 Cheese Pies
6 Ways to make Cheese Pie (Tiropita)
4 Spinach Pies (Spanakopita)
Eat and Enjoy!
5 Greek Cheese Pies (Tiropita)
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There are many recipes for Cheese Pie (Tiropita) in Greece. We've listed 5 here that we think you'll enjoy. Just click on the link to go to the recipe.
Eat and Enjoy!
Greek Cheese Pies (Tiropitakia) with Balsamic Vinegar
This is a recipe for yet another type of small cheese pie (tiropitakia) - this time with balsamic vinegar. We think you'll find these a delicious addition to any meal or as a snack on its own!
Ingredients
For the Dough
½ kg all-purpose flour
200g butter
1 tsp salt
Water – enough to make a pliable dough
For the Filling
250g Graviera cheese (alternatively - yellow cheese that
melts, such as Edam or Gouda)
For the finish
100ml balsamic vinegar
1 tbsp honey
1 tbsp sesame seeds
300ml sunflower oil for deep frying
Preparation
Make a dough with the flour, salt and enough water to make a
pliable dough.
Divide into 2, wrap each dough ball in cling film and set
aside for 1 hour.
Melt the butter and when it’s cool, leave in the fridge for
approx. 15 min.
After this time, the butter will have separated into 2
layers – solid on top and liquid underneath. Remove the top layer of butter and
put in a small pan. Discard the lower liquid layer.
On a floured surface roll out one of the dough balls into a
thin rectangular shape.
Melt the butter in the pan and brush over the dough.
Fold the dough once and brush with melted butter.
Fold again and brush.
Fold the dough a third time and brush with the melted
butter.
Cover in cling film and set aside while you repeat the same
process with the other dough ball.
Take the first dough and roll out once again into a thin
rectangular shape.
Cut into pieces 10cm x 15cm.
Slice the cheese into pieces 2cm x 8cm and about 1cm thick.
Place a slice of cheese into one of the dough slices
lengthwise and roll it up.
The two ends won’t have cheese in them – seal them shut with
a fork (see photo at top).
Set aside on a floured surface and repeat the process with
the remainder of the pieces from the first dough ball. Then repeat with the
second dough ball.
Heat the oil well in a deep frying pan and fry the cheese
pies until they’re golden brown (approx. 3-4 min). Just do a few at a time,
otherwise the oil will cool.
Place them on kitchen paper to absorb the oil.
When you have fried all the pies, melt the honey in the
balsamic vinegar and with a spoon sprinkle over all the pies.
Sprinkle the sesame seeds on top.
If you've tried this recipe please rate it!
If you've tried this recipe please rate it!
Eat and Enjoy!
Greek Cheese Pies (Tiropitakia)
This is a recipe for small Greek cheese pies (Tiropitakia). There are many, many varieties of cheese pies in Greece and the recipe here is for delicious small pies that can be eaten as a snack, a side dish or part of a buffet.
Ingredients
For the Dough
1kg all-purpose flour
50g fresh yeast
1 level tbsp. salt
1 tsp salt
Tepid water
For the Filling
1kg anthotiro cheese - crumbled
2 tbsp melted butter
1 tbsp smoked paprika
1 tbsp dried basil
For the Eggwash
2 egg yolks
1 tbsp olive oil
1 tbsp water
200g butter cut into small cubes
Preparation
Dissolve the
yeast and sugar in 200ml tepid water.
Put the
flour in a large mixing bowl and make a well in the centre.
Add the
water with the yeast and sugar gradually and mix gradually with the flour.
Cover the
bowl with cling film and leave in a warm place for 30 min.
Add the salt
to the dough and enough tepid water to make a pliable dough.
Knead the
dough well, cover with cling film and leave in a warm place for at least 1 hour,
until it has doubled in size.
While you
are waiting for the dough, prepare the filling - lightly mix the crumbled
anthotiro cheese with the melted butter, smoked paprika and basil.
Make a ball
from the dough approx. the size of a medium orange and leave the remainder of
the dough covered.
On a floured
surface roll out the dough ball into a circle with a diameter of 20cm.
Divide the
circle into 6 sections as if cutting a pizza.
Brush the dough with melted butter and add a tbsp. of the filling to each of the wide ends of the triangular sections.
Fold the
dough over the filling and keep rolling the dough towards the point of the
triangle.
Place the 6
pies in a large shallow oven dish with the ‘point’ at the bottom (so it doesn’t
open when it swells in the oven). Leave 3cm space between each pie.
Repeat the
process with the remaining dough and filling – you will probably need 2 oven
dishes.
Place the
butter cubes between the small pies.
Make the
eggwash by whisking the egg yolk well with the olive oil and water and then
brush the tops of the pies with it.
Bake in a
preheated oven at 180 degrees Celsius (moderate) for about 45 min until they are golden brown.
If you've tried this recipe please rate it!
If you've tried this recipe please rate it!
Eat and Enjoy!
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