Tiropitakia Kourou (Greek Cheese Pies with Yogurt Dough)

Crisp and flaky hand pies stuffed with salty feta, stringy mozzarella, and traditional Greek herbs!

These Tiropitakia Kourou, Greek cheese pies, are made with a soft homemade yogurt dough and filled with feta, mozzarella, and herbs. Golden, flaky, and baked until perfectly crisp, they’re a favorite appetizer, snack, or party food. Serve warm with a drizzle of honey or enjoy them on their own — either way, they’re irresistible!

The yogurt-based dough comes together in one bowl, and I fill it with so much cheesiness. They’re baked until golden, and once you cut into the pie, you’ll realize just how tender the dough is and how gooey the cheese is. It will absolutely leave you wanting more. They bake up in no time, so make a double batch so you always have some in the freezer ready to bake. They’re perfect for unexpected guests, parties, or gatherings. You have to make these!

Why do we have to make these Greek cheese pies?

Tender, flaky

Crisp, golden pastry

Stringy, gooey,

Fresh, herby,

Briny, creamy feta filling.

What do I need for the dough?

All-purpose flour -I haven’t tried to make these with another flour, but I bet you could make these gluten-free using an all-purpose gluten-free flour

Olive oil – I use a flavorful extra-virgin olive oil, but you can use a lighter-flavored olive oil if you prefer.

​Greek Yogurt -you want really thick yogurt for this, so Greek is best.

Egg -one is all you need to help bind the dough and give it the puff it needs.

Lemon juice -freshly squeezed, always, because the bottled stuff is for cleaning.

Sugar -it isn’t a lot, just enough to balance the dough.

Salt -just enough to season the dough and enhance all the flavors.

What’s in the filling?

Feta cheese -crumbled from a block to avoid tasteless crumbles. My favorite is sheep’s milk feta because it has the best flavor.

Mozzarella cheese -grated fine or thick cut, because both will get melty and stringy, and it’s mild in flavor to let the feta really stand out. If you prefer a different cheese, feel free to use your favorite.

Freshly ground pepper -the cheese is salty enough, so add as much pepper as you like.

​Finely chopped mint -brightens and freshens the richness of the cheeses.

Dried oregano -pairs perfectly with feta and lemon, adding earthy herbiness.

Egg -slightly beaten before adding it in to make sure both the yolk and the white distribute evenly.

​Yogurt -adds to the creaminess of the filling with a hint of tang.

What do I use to help brown the dough?

Egg wash -combine one egg yolk with two tablespoons of milk for a simple, but effective, wash for the dough to get golden and crispy.

Sesame seeds -these are optional, but you can use them as a garnish for added crunch and visual appeal.  

How do I make the dough?

Preheat the oven to 350°F (160°C). In a large bowl, whisk together the flour, salt, and sugar. In another bowl, combine the olive oil, lemon juice, yogurt, and egg, then whisk until smooth. Slowly add the flour mixture to the wet ingredients, whisking until it thickens. Use your hands to mix in the remaining flour, being careful not to overmix so the dough stays soft. Cover the dough with a clean kitchen towel and let it rest for 5–10 minutes.

How do I prepare the filling?

In a mixing bowl, combine feta cheese, mozzarella, yogurt, and the beaten egg. Season with ground black pepper, then mix in the fresh mint and dried oregano until fully incorporated.

How do I cut the dough to make pies?

Line two baking sheets with parchment paper. Cut the dough into two equal portions, then divide each portion into eight smaller pieces. Roll each piece into a ball and flatten into a 5-inch circle using your fingertips or a rolling pin. Do not add extra flour at this stage, as it will make the dough dry and tough.

What’s the best way to assemble cheese pies?

Place a spoonful of filling in the center of each dough circle. Fold the dough over and press the edges together to seal. Arrange eight pies on each prepared baking sheet. Use a fork to press down the edges for a decorative design.

How do I apply the egg wash?

Whisk together one egg yolk and two tablespoons of water until smooth. Brush the tops of the pies with the egg wash and sprinkle sesame seeds over them.

How long do I bake these?

Bake for 20–25 minutes, until the pies are golden brown. Halfway through baking, rotate the trays by moving the bottom tray to the top rack and the top tray to the bottom. Remove from the oven and serve warm.

What’s the best way to serve Tiropitakia Kourou Greek cheese pies?

I like these tiropitakia kourou, Greek cheese pies, warm because the cheese is still melty and stringy, and I serve them as an appetizer, part of a party platter, or sneak them as a snack. Don’t tell anyone if you do this, too.

Can I freeze these to bake later?

Arrange the unbaked cheese pies in a single layer on a parchment-lined tray and freeze until firm. Transfer the frozen pies to a freezer-safe bag or airtight container and store for up to 2 months.

Can I bake the pies from frozen?

Place the frozen pies on a parchment-lined baking sheet and bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until golden brown.

Do you have more hand pies?

Chocolate Hazelnut Hand Pies

Mizithropitakia: Greek Sweet Cheese Pies

Kimadopitakia: Greek Phyllo Pies with Beef & Herbs

Hortopitakia: Mini Pies from Crete filled with Greens

Spanakopita Kourou: 2 Ways!

Cretan Kalitsounia filled with Beef

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