Tiropitakia Kourou Recipe | Authentic Greek Cheese Pies with Kourou Pastry

What Makes Tiropitakia Kourou Special?

Love spanakopita but want something cheesier and more buttery? Tiropitakia Kourou are Greece’s beloved mini cheese pies, wrapped in a tender, crumbly Kourou dough that’s richer than typical phyllo. Perfect for parties, lunchboxes, or a warm snack, they capture the flavors of Greek kitchens in every bite.

This guide shows you exactly how to make them from scratch — dough, filling, shaping, and baking — so you can serve authentic Greek cheese pies at home.

Ingredients for Traditional Kourou Dough

The secret to Kourou pastry is its buttery, yogurt-based dough. Here’s what you’ll need:

• 500g all-purpose flour
  
• 250g unsalted butter, cold and cubed
  
• 1 cup plain Greek yogurt
  
• 1 egg
  
• 1 tsp baking powder
  
• Pinch of salt
  

This dough is softer and more tender than phyllo — no rolling it paper-thin, just a quick mix and rest.

Substitutions & Authentic Brands

• Use sheep’s milk Greek yogurt for a truly authentic flavor.
  
• Good Greek butter brands like Farma or Dodoni make a difference.
  
• For a richer taste, swap half the butter for olive oil — a trick some Greek grandmothers swear by.
  

Step-by-Step Dough Preparation

1. In a large bowl, sift the flour, salt, and baking powder.
   
2. Add cold butter and rub it into the flour until you get coarse crumbs.
   
3. Stir in the yogurt and egg. Mix until the dough comes together.
   
4. Knead lightly on a floured surface until smooth.
   
5. Wrap in plastic wrap and let it rest in the fridge for at least 30 minutes.
   

Tip: Don’t overwork the dough — you want it crumbly and tender, not tough.

Cheese Filling: Feta & Greek Alternatives

Traditional Tiropitakia filling is all about the cheese. The classic mix is:

• 200g feta cheese, crumbled
  
• 50g anthotyro or ricotta for extra creaminess
  
• 1 egg (binds the filling)
  
• Pinch of pepper, fresh chopped dill (optional)
  

Combine gently so the feta stays slightly chunky. Some home cooks add grated kefalotyri for a sharper bite.

Shaping & Baking Tips

1. Preheat oven to 180°C (350°F).
   
2. Roll the rested dough to about 0.5 cm thick.
   
3. Cut circles with a glass or cutter (about 8 cm wide).
   
4. Place a spoonful of filling in the center of each circle.
   
5. Fold over and press the edges with a fork to seal.
   
6. Brush with beaten egg for a golden finish.
   
7. Bake for 20–25 minutes, until golden and crisp.
   

Common Mistakes to Avoid

• Using low-quality feta: authentic feta makes or breaks the taste.
  
• Overfilling: too much cheese will leak during baking.
  
• Skipping the egg wash: you’ll lose that beautiful golden color.
  
• Not chilling the dough enough: warm dough cracks easily.
  

FAQs: Storage, Leftovers, Reheating

How long do they keep?
Store in an airtight container for up to 3 days in the fridge.

Can you freeze them?
Yes — freeze unbaked or baked. For best results, freeze before baking and cook straight from frozen.How do you reheat?
Reheat in a preheated oven at 160°C (320°F) for 5–10 minutes to keep them crisp.