A Bite of Greek Comfort.

There are certain smells that instantly take you back home—and for me, it’s the scent of freshly baked tyropitakia coming out of Yiayia’s oven.

Soft, golden, and filled with creamy, salty feta, these little cheese pies were always waiting on the kitchen counter—warm, inviting, and impossible to resist.

Whether it was a Sunday gathering, a name day celebration, or just an ordinary afternoon, Yiayia always had a batch ready.

She made the dough by hand, soft and tender with Greek yogurt and real butter, and filled each piece with love (and a lot of cheese!).

This is her recipe—simple, no fuss, and deeply comforting. The dough is easy to work with and the filling can be adjusted to your taste.

I sometimes add a bit of anthotyro or ricotta for extra creaminess, just like she used to when she had some on hand.

These tyropitakia are perfect as a snack, for school lunches, or served warm at your next gathering with a glass of wine or tsipouro.

Make a big batch and freeze some—they bake beautifully straight from the freezer.

One bite, and you’ll understand why this recipe is a keeper.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the Dough:

500g all-purpose flour (about 4 cups)

200g Greek yogurt (about 3/4 cup)

150g unsalted butter, softened (just under 1 cup)

1 egg

1 tsp baking powder

1/2 tsp salt

For the Filling:

250g feta cheese, crumbled

100g mizithra cheese or ricotta (optional, for creaminess)

1 egg

A pinch of pepper

For brushing:

1 egg yolk

Sesame seeds or grated Kaseri cheese, or parmesan, for topping

Directions

In a large bowl, mix the yogurt and butter until smooth. Add the egg, salt, and baking powder, and gradually add the flour until you get a soft, non-sticky dough.

Knead just a bit, cover with a towel, and let it rest for 20–30 minutes.

In a bowl, mix the crumbled feta, mizithra or ricotta, egg, and a little pepper or oregano if you like. You want a soft, spreadable mixture.

Roll the dough on a lightly floured surface to about 0.5 cm thickness.

Cut circles with a small glass or cookie cutter. Place a spoonful of filling in the center of each. Fold over (or leave round and press slightly), sealing the edges by pinching or pressing with a fork.

Place them on a baking tray lined with parchment.

Brush the tops with egg yolk and sprinkle with sesame or grated cheese if desired.

Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, or until golden and puffed.

Yiayia’s Tip: These freeze beautifully before baking! Just line them up on a tray, freeze until firm, then store in a bag.

Bake directly from frozen when needed—just add a few extra minutes.