Tiropeta (Feta Pastry Pies)

Photo by Peter Frank Edwards

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6 servings

  • ¼ cup cream of wheat
  • 1 stick butter
  • 2 cups hot milk
  • 6-8 eggs, slightly beaten
  • 2 (8-ounce) packages cream cheese, softened, or cottage cheese
  • 1 cup Romano cheese or kefalotiri, grated (optional)
  • 8 ounces feta cheese, crumbled
  • ½ cup finely chopped green onions (optional)
  • ¼ cup chopped fresh parsley (optional)
  • Salt and pepper to taste
  • 2 sticks of butter, melted
  • 12-14 Filo sheets
  1. Preheat oven to 350 degrees.
  2. Cook cream of wheat with butter in a saucepan over medium-low heat until slightly golden brown. Slowly add milk and cook until slightly thickened. Gradually add eggs, stirring constantly 2 minutes. If mixture is too thick, add more milk.
  3. Remove from heat. Add cream or cottage cheese, Romano or kefalotiri cheese, feta cheese, green onions, parsley, salt, and pepper. Mix well.
  4.  Arrange 7 generously buttered filo sheets in a greased 15×11×2-inch baking pan. Pour in cheese mixture. Cover with 6-7 buttered filo sheets. Brush with butter. Seal edges.
  5. With a sharp knife cut through top layers of filo to mark pieces. Bake on lowest rack 40 minutes. Cover with parchment paper if filo browns too quickly.
  • from The Darby Family Recipe Files, Charleston, SC

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