Tiropita Recipe | Greek Recipes | PBS Food

Yield: Makes 32


  • For the dough:
  • 4 ¼ cups flour, self-rising (If you don’t have self-rising flour, then use regular flour with
  • 6 teaspoons of baking powder and little bit of salt & pepper)
  • 1 ¼ cup butter, melted and cooled
  • 1 cup plain yogurt (regular)
  • 2 eggs
  • Salt and pepper

  • For the filling:
  • 400 grams of feta cheese
  • 2 eggs
  • Pepper
  • 2 teaspoons butter, melted

  • For egg wash:
  • 1 egg, beaten
  • Water if desired


  1. In a small mixing bowl, combine 2 eggs, 1 cup plain yogurt, a dash of salt and pepper, and the 1 ¼ cup of melted butter (cooled). Add the flour slowly, and let it sit for 1 hour to rise.
  2. In a separate bowl, prepare the filling. Crumble the feta cheese and mix in 2 eggs, 2 teaspoons of melted butter, and a little bit of pepper.
  3. Divide the dough to make 32 tiropita. Roll the dough to a thin layer. Use a round cookie cutter (about 8 cm diameter). Put 1 tablespoon of filling in the dough and fold into a halfmoon shape. Seal the edges with a fork or finger. Place on baking sheet. Brush egg wash over the tiropita. Bake at 400°F until golden, approximately 30 minutes.
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