Greek feta cheese pies / tyropitakia v.1


In Greece we have plenty of variations of feta cheese pies. These cheese pies are my favorite because the dough is so soft and fluffy! I don’t make them very often as they are fried, but that gives them extra taste.

You could use this dough and instead of feta cheese use any stuffing you want (sausage, other kind of cheese, vegetables, minced meat…). It is great for school/work snacks or just when you open the fridge and think you need something salty.


  • 4 cups flour (white all purpose)
  • 8 grams dry yeast (one package of instant yeast)
  • 1.5 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 250 ml warm water
  • 100 grams Greek feta cheese smashed with a fork
  • 1 cup olive oil for frying


  • Dissolve the 2 tbsp oil in the warm water.
  • Stir the flour, yeast, sugar and salt in a large bowl and make a hole in the middle.
  • Pour the warm water with the oil in the hole while stirring with your hand.
  • Knead for 4 minutes to get a nice non-sticky dough ball.
  • Cover the bowl with a towel and put it in a warm place for about 40 minutes.
  • Divide the dough into small balls of 100 grams.
  • Flatten with your hand and put some feta cheese in.
  • Close it thoroughly (you don’t want the cheese to come out in the pan!).
  • Warm the olive oil in a small deep pan.
  • Then lower the heat and fry each bread one by one, one minute for each side.
  • Put them on paper to absorb excessive oil.


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