Tyropitakia are Greek cheese pies. Covered in a crispy sesame crust and drizzled with warm honey, these golden morsels are perfect for your next party.
Course Side Dish, Snack
Prep Time 40minutes
Cook Time 15minutes
Total Time 55minutes
Servings 20mini pies
Author Peter G
16sheets fillo pastry
5eggs(2 for the filling and 3 for the coating)
chili infused honey to drizzle
Preheat your oven to 180 deg C and line a baking tray with baking paper.
In a large bowl combine the ricotta, feta, Pecorino, nutmeg, pepper and 2 eggs. Mix thoroughly to combine and set aside.
Take one sheet of fillo, lay it out width wise on a clean bench, brush with melted butter and layer another sheet of fillo on top. Proceed until you have a stack of 4 fillo sheets all brushed with butter. Cut out 5 vertical strips form the pastry (each should measure approximately 8cms)
Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little extra butter).
Continue with the remaining fillo and filling until you end up with 20 pies. Dip each pie in the beaten eggs, drain any excess and then place onto a plate filled with sesame seeds. Cover each pie with the sesame seeds until all are done and bake in the oven for approx. 15 mins until golden.
When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with the chilli infused honey.
To make the chilli infused honey warm one cup of honey in a saucepan over a low heat, transfer to a heatproof jar and add 2-3 dried chillies. This can be made a few days in advance.