Golden and crispy on the outside fluffy in the inside and amazingly fragrant! This super easy 5 minute recipe for Grandma’s tiropitakia with flour and feta cheese will become your kids favorite!
This is a recipe for tiropitakia I use all the time as they require only ingredients I usually have in hand. They are my number one choice for unexpected guests. Real life savers!
These tiropitakia are actually little balls made with flour (yes no phyllo dough is required!), feta cheese and olive oil.
Tip: The flour should be self rising flour so that they rise when baked and become fluffy.
Greek yogurt and eggs give them a really nice moist texture. And of course you can use any herbs you like. Dried oregano is my favourite. The combination of feta cheese and oregano makes them super fragrant!
Tip: It is best to use half olive oil and half vegetable oil so that they don’t taste heavy. Plus they are cheaper this way.
All you have to do to make them is mix all the ingredients together by spoon and hand until you have a smooth dough and form the tiropitakia into balls. Then bake and ready!! Enjoy!!
Golden and crispy on the outside fluffy in the inside and amazingly fragrant! This super easy 5 minute recipe for Grandma’s tiropitakia with flour and feta cheese will become your kids favorite!
Ingredients
Scale
500g/ 17.5oz self rising flour
200g/ 7oz Greek yogurt
200g/ 7oz oil (100g olive oil and 100g vegetable oil)
You are a “Greek Angel” in disguise. I’m having unexpected company over the weekend and this is just the appetizer I need..fast, simple and absolutely delicious. I’m making a batch with the dried greek oregano for savory, and making a batch using cinnamon for sweet!!! I am also making quite a few of your dishes as well!! Thank you sooo much.
Yeap, you can make them and bake them up to a couple of days ahead of time. They can be served both hot and cold. If you’d like them warm either pop them in the microwave for 30 seconds or so or reheat them in the oven for 15 minutes!
These turned out great and are so simple to make! They are tangy with all the feta. I almost want a little sweet component to compliment the tanginess. I think I’ll add some caramelized onions and maybe some sauteed and maybe some sauteed/drained spinach next time and see how that works out. Thank you for sharing this recipe!
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(127 votes, average: 4.50 out of 5)
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You are a “Greek Angel” in disguise. I’m having unexpected company over the weekend and this is just the appetizer I need..fast, simple and absolutely delicious. I’m making a batch with the dried greek oregano for savory, and making a batch using cinnamon for sweet!!! I am also making quite a few of your dishes as well!! Thank you sooo much.
Can these be made ahead of time?
Yeap, you can make them and bake them up to a couple of days ahead of time. They can be served both hot and cold. If you’d like them warm either pop them in the microwave for 30 seconds or so or reheat them in the oven for 15 minutes!
I will be making them this weekend along with spanakopita for our Easter! Thank you so very much!!!
I don’t suppose if anyone knows if this would work with gluten free flour?
These turned out great and are so simple to make! They are tangy with all the feta. I almost want a little sweet component to compliment the tanginess. I think I’ll add some caramelized onions and maybe some sauteed and maybe some sauteed/drained spinach next time and see how that works out. Thank you for sharing this recipe!
Can I half the recipe that’s posted (using half of everything including one instead of two eggs?) Thanks.
Can they be frozen