Little Cheese Pies with Aromatic Herbs-Tyropitakia
Little cheese pies are commonly found on the meze table. They are usually triangular (though these are half moons) and fried.
For the pastry
1 cup of water
olive oil (just enough to form a film on top of the water)
vinegar (a few drops)
one leveled tsp of salt
2 cups of plain flour
1 cup of self-raising flour
a little extra flour to sprinkle on the board
For the filling
2 eggs (whites and yolks)
300 gr feta cheese
200 gr kefalograviera cheese from Mantamados (or a Gruyere-type cheese)
1 small onion, (or two spring onions)
plenty of parsley
lots of dill
- Put the water into a bowl. Add enough olive oil to form a thin film on the surface of the water, then add the rest of the ingredients and knead.
- The pastry should be quite stiff, so if necessary add more plain flour and continue to knead the dough until it reaches the right consistency.
- Put a plate over the top of the salad bowl and leave for half an hour before rolling.
- Roll out the dough into five medium-sized sheets or four large ones.
- Finely chop onion
- Beat the eggs in a bowl and grate the cheese into them. Add the rest of the ingredients and stir until the mixture is stiff.
- Divide the sheet of phyllo into two halves and put a teaspoonful-sized dollops of filling at intervals on one side.
- Moisten the pastry around each dollop of filling and fold over the other half of the pastry.
- Using a glass, cut the pastry into half-moon shapes, each with a dollop of filling inside, and press the edges closed firmly with the fingers.
- Put plenty of olive oil in a frying pan and fry the little cheese pies on both sides. The oil should not be too hot, so that the filling cooks through.
- Before serving, stand on kitchen paper to drain off the excess olive oil.