📝 About This Recipe
Transport yourself to the sun-drenched shores of the Mediterranean with these iconic Greek cheese pies. Featuring layers of shatteringly crisp, buttery phyllo dough wrapped around a tangy, savory blend of feta and graviera cheeses, these 'fast food' hand pies are a staple of Greek street culture. Whether enjoyed as a quick breakfast on the go or a sophisticated appetizer, the contrast between the salty, creamy filling and the golden, flaky crust is truly irresistible.
🥗 Ingredients
The Cheese Filling
- 400 grams Greek Feta Cheese (high quality, crumbled by hand)
- 150 grams Graviera or Gruyère Cheese (finely grated)
- 100 grams Ricotta or Anthotyro Cheese (for creaminess)
- 2 Large Eggs (lightly beaten)
- 1 tablespoon Fresh Mint (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
The Crust and Assembly
- 1 package Phyllo Pastry (450g, thawed completely)
- 200 grams Unsalted Butter (melted and clarified if possible)
- 2 tablespoons Extra Virgin Olive Oil (mixed into the melted butter)
- 1 tablespoon Sesame Seeds (optional, for topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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2
In a large mixing bowl, crumble the feta cheese into small chunks. Add the grated graviera, ricotta, beaten eggs, chopped mint, black pepper, and nutmeg.
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3
Mix the filling ingredients gently with a fork until well combined but still slightly textured. Avoid over-mixing into a paste; the small chunks of feta are desirable.
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4
Carefully unroll the thawed phyllo dough and place it flat on a clean work surface. Immediately cover the stack with a slightly damp (not wet) kitchen towel to prevent it from drying out and becoming brittle.
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5
Take one sheet of phyllo and lay it horizontally. Brush lightly with the melted butter-oil mixture. Top with a second sheet and brush again.
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6
Using a sharp knife or pizza cutter, cut the layered phyllo vertically into strips about 3 inches (7-8 cm) wide.
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7
Place one rounded tablespoon of the cheese filling at the bottom end of a strip.
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8
Fold the bottom corner of the phyllo over the filling to form a triangle, then continue folding the triangle upwards (like folding a flag) until you reach the end of the strip.
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9
Place the triangle on the prepared baking sheet, seam-side down. Brush the top generously with more melted butter.
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10
Repeat the process until all the filling and dough are used. If you have leftover dough, you can double-wrap the triangles for extra crunch.
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11
Optional: Sprinkle the tops of the triangles with a few sesame seeds for added texture and visual appeal.
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12
Bake in the center of the oven for 25-30 minutes, or until the pastries are puffed and a deep golden brown.
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13
Remove from the oven and let them rest for at least 5-10 minutes. This allows the cheese to set slightly so you don't burn your tongue!
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight rather than on the counter to prevent moisture buildup. Keep the phyllo covered with a damp towel at all times during assembly; it dries out in seconds. Don't over-stuff the triangles, or the steam from the cheese will cause the pastry to burst in the oven. Use a high-quality sheep's milk feta for the most authentic, tangy flavor profile. If the butter starts to solidify, give it a quick zap in the microwave to keep it fluid for easy brushing.
🍽️ Serving Suggestions
Serve warm as part of a Meze platter with kalamata olives and cucumber slices. Pair with a glass of chilled Assyrtiko or a crisp Sauvignon Blanc. Enjoy alongside a fresh Greek Horiatiki salad for a light lunch. Drizzle with a tiny bit of Greek honey and a pinch of thyme for a sweet-and-salty twist. Serve with a side of thick Greek yogurt or Tzatziki for dipping.