The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tiropeta (Feta Pastry Pies)


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.
Print Recipe