Greek spanakopita (spinach pie) may have a reputation of its own here in the USA, but it’s truly the Tiropita (cheese pie) that is the star of pies in Greece.
Every single neighborhood bakery in my home country sells at least 3 or 4 variations as a cheese pie makes the best breakfast, mid day snack or on-the-go meal!
Cheese pies are also widely baked at home in Greece, usually in baking pans and then cut into individual portions. Every home cook has a handful of recipes, some that are in the family for generations. It really doesn’t matter how many recipes one may have, as there is always room for more ~ I don’t know of anyone (including me) who isn’t always ready, pen & paper on hand, to write down a new recipe from a friend or a TV chef who claims to have discovered the NEW perfect cheese pie!
As a typical Greek, I, too, have plenty of recipes; each recipe calls for a different pastry ~ phyllo dough, pate brisée, puff pastry and many more types, either store bought or homemade. As for the filling, they always contain feta cheese, often combined with other types of cheeses plus more dairy products such as yogurt, milk etc. and sometimes with the strangest ingredients like a can of sparkling water (yes, I do have such a recipe!).
For years, I’ve been making the classic, bite-size triangle cheese pies with phyllo dough filled with a crumbled feta cheese/egg mixture ~ these have been my family’s favorite because they have a little cheese and plenty of crunchy phyllo dough. But it takes so much time to make them.
Last summer in Greece, we travelled around the country a lot and we also had plenty of early morning chores in downtown Athens, so I had a cheese pie almost every day with my morning coffee, each time from a different bakery. After so much cheese pie testing, I concluded that the type I liked most were the ones made with puff pastry and a creamy filling – a mix of feta cheese and béchamel sauce. I’ve been missing these cheese pies lately, so I came up with a very similar recipe, absolutely delicious and incredibly easy to make ~ in fact, it’s so easy and quick that you can have cheese pie at home for breakfast, too! I’ve limited the ingredients to three (!) and I’ve made a filling very light and creamy that doesn’t require the preparation of a béchamel sauce. I’ve also toned down the feta cheese taste for everyone to enjoy! As for the pastry, I use puff pastry, right out of the box.
Apart from making an easy and delicious breakfast, these mini cheese pies can also be served for brunch, lunch or dinner along with a green salad, or as a first course for a more formal meal. They can also be part of a buffet as they don’t necessarily need a fork&knife to enjoy. And what a quick meal for the kids along with a big glass of cold milk!
Notes:
- I use puff pastry shells (instead of sheets), because they’re so very fancy and they look perfect when served. Additionally, because of their small size, they’re ideal for this recipe as the central bottom part of the pastry bakes fast and turns out crispy and flaky.
- When handling puff pastry make sure to take it out of the refrigerator only when it’s time to use it.
- As I’ve often advised, use feta cheese that is made in Greece (for the real thing!) and avoid the crumbled kind.
- Puff pastry is best when freshly baked, however you can reheat these cheese pies in a 350ºF (175ºC) oven for a few minutes.
Preparation time: 5 minutes
Baking time: 15-20 minutes
Ingredients for 12 mini cheese pies:
- 12 puff pastry shells thawed in the refrigerator overnight
- 1/2 cup feta cheese (100 g)
- 1 pack (8oz) original cream cheese (220 g)
Instructions:
- Place oven rack on the lowest scale of the oven and preheat oven to 425ºF (220ºC).
- In a microwavable bowl, combine the feta cheese and the cream cheese. Microwave for 30 seconds. Set aside.
- Line a baking sheet with parchment paper.
- Separate the pastry shells along the pre-scored lines. Remove the pre-scored cap of each shell, using a paring knife, if needed ~ they’ll typically come off pretty easy with your hands – don’t worry if you slightly damage the bottom part of the pastry shell.
- Fill the pastry bottom with one teaspoon feta/cream cheese mixture, place the pastry cap back on top.
- Bake for 15-20 minutes or until the pastry has risen and has turned gold.
- Let the cheese pies cool slightly and enjoy!
