There’s something truly magical about the combination of golden, flaky pastry and a rich, creamy cheese filling that makes tyropitakia irresistible.

But when made with homemade dough, the experience transcends ordinary snacking and becomes a culinary journey.

Picture this: delicate layers of dough, rolled out with care, enveloping a delicious Greek feta cheese.

Each bite is a symphony of textures and flavors, with the savory cheese mingling perfectly with the melt-in-your-mouth pastry.

The process of making tyropitakia from scratch may seem daunting at first, but trust me, the effort is well worth it.

As you knead the dough, feeling it come together under your hands, and watch it rise to perfection, you’ll feel a sense of accomplishment that no store-bought pastry can replicate.

And the best part? These tyropitakia are incredibly versatile.

Enjoy them as a savory breakfast, a delightful appetizer, or even a satisfying snack on the go. Pair them with a crisp Greek salad and a glass of chilled retsina for the ultimate Mediterranean feast.

Ingredients

1 tbsp instant dry yeast

2 tbsp sugar

200 ml of warm milk + 100 water

100 ml of light olive oil

600 g of all purpose flour

Pepper to taste

200gr feta cheese, crumbled

1 egg white + 1 tsp Greek yogurt , for brushing

Directions

Ιn a large mixing bowl, dissolve the yeast and sugar in the warm milk and water.

Add the oil and mix.

Add about half of the all-purpose flour, and continue mixing. Gradually, slowly incorporate the rest of the flour until it becomes a fluffy dough.

Knead until you get a soft dough that does not stick to your hands and leave it to rise for at least 30 minutes in a warm place.

Then divide the dough into balls and open each ball into a leaf. Place a crumbled feta slice on half of the sheet and close.

Press the edges well with a fork to seal each tyropitaki and place them on a baking tray lined with greaseproof paper. Brush them with beaten egg white and yogurt, and bake at 180 degrees Celsius for 30 minutes until golden.