📝 About This Recipe
Tiropita Kourou is the rustic, buttery cousin of the classic phyllo cheese pie, featuring a distinctive 'kourou' dough made with yogurt and olive oil. Unlike flaky phyllo, this shortcrust pastry is crumbly, golden, and incredibly satisfying, encasing a tangy, salty filling of high-quality Greek feta and anthotyro. A staple of Athenian bakeries, these crescent-shaped hand pies offer a nostalgic taste of Greece that is perfect for a quick breakfast or a savory mid-day snack.
🥗 Ingredients
For the Kourou Dough
- 500 grams All-purpose flour (sifted)
- 200 grams Greek yogurt (full fat, at room temperature)
- 120 ml Extra virgin olive oil (mild flavor preferred)
- 100 grams Butter (melted and cooled)
- 1 piece Egg (large)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
For the Cheese Filling
- 300 grams Feta cheese (Greek barrel-aged, crumbled by hand)
- 150 grams Anthotyro or Ricotta cheese (drained well)
- 1 piece Egg (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Fresh mint (finely chopped (optional))
For the Topping
- 1 piece Egg yolk (whisked with a splash of water)
- 2 tablespoons Sesame seeds (for sprinkling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, olive oil, melted butter, and the egg until the mixture is smooth and emulsified.
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2
In a separate bowl, combine the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
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3
Knead the dough gently by hand for about 2-3 minutes until it becomes soft, pliable, and no longer sticks to your hands. Do not overwork it, or the pastry will be tough.
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4
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
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5
While the dough rests, prepare the filling. In a medium bowl, crumble the feta into small chunks and mix with the anthotyro (or ricotta), beaten egg, nutmeg, pepper, and mint.
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6
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
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7
Divide the rested dough into 12-14 equal-sized balls, roughly the size of a large walnut (about 50-60g each).
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8
On a lightly floured surface, use a rolling pin or your palm to flatten each ball into a circle approximately 10-12 cm in diameter.
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9
Place a generous tablespoon of the cheese filling in the center of each dough circle.
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10
Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal the pie.
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11
Place the pies on the prepared baking sheets, leaving about 2 cm of space between them.
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12
Brush the tops of each tiropita with the egg wash and sprinkle generously with sesame seeds.
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13
Bake for 25-30 minutes, or until the pastry is a deep golden brown and feels firm to the touch.
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14
Transfer to a wire rack and let them cool for 5-10 minutes before serving. They are best enjoyed warm!
💡 Chef's Tips
Always use high-quality Greek Feta (PDO) for the best flavor profile; avoid 'salad cubes' or cow's milk versions. If the dough feels too dry, add a teaspoon of yogurt; if too oily, add a tablespoon of flour. Resting the dough is crucial for the 'kourou' texture—don't skip this step or the dough will shrink when rolling. Ensure your cheese filling isn't too wet; if using ricotta, drain it through cheesecloth for an hour first. For a deeper flavor, you can add a little grated Graviera or Kefalotyri cheese to the filling mixture.
🍽️ Serving Suggestions
Serve warm with a tall glass of cold Greek Frappé coffee for a classic Athenian breakfast. Pair with a crisp Horiatiki (Greek Village Salad) for a light and satisfying lunch. Accompany with a side of Greek strained yogurt drizzled with honey and chili flakes for dipping. Serve as part of a Meze platter alongside Kalamata olives, dolmades, and a chilled glass of Assyrtiko wine. Pack them in a lunchbox; they are one of the few pastries that taste excellent even at room temperature.