Feta Parcels

    55 minutes

    This is a Greek entree or meze known as 'Tiropitakia'. They are perfect for entertaining and could not be easier to make. Feta and egg is sealed in a yoghurt based pastry.

    17 people made this

    Serves: 40 

    • Pastry
    • 250g butter, room temperature
    • 200g Greek yoghurt
    • 1/2 teaspoon sea salt
    • 375g self-raising flour
    • Filling
    • 275g crumbled feta cheese
    • 1 egg, whisked
    • 1 pinch freshly ground black pepper, to taste
    • 1 egg, whisked

    Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Pastry: Beat the butter with an electric mixer until light and creamy; about 2 to 3 minutes.
    2. Add the yoghurt and salt then beat a further minute. Add two-thirds of the flour. Mix by hand until well combined.
    3. Slowly add the remaining flour a few tablespoons at a time until the dough is soft but no longer sticks to your hand. Allow to rest for 30 minutes.
    4. Filling: Combine the feta, egg, salt and pepper then stir well to combine.
    5. Method 1 - Rustic: Take a small piece of pastry and use your hands to roll into a small ball about the size of a walnut. Flatten the ball with your palm and use your fingers to press the dough into a small circle about 7cm in diameter.
    6. Fill each with a teaspoon of filling and fold over to make a half-circle. Place on a baking paper lined baking tray and press your finger around the edges to seal.
    7. Method 2 - Professional Looking': Roll out the pastry with a rolling pin on a lightly floured surface until approximately 3mm thick.
    8. Cut into 7cm rounds using a cutter or a glass. Fill each with a teaspoon of filling then lightly brush the edges with whisked egg and fold over to make a half-circle. Place on a lined baking tray and press a fork around the edges to seal.
    9. Cooking: Preheat the oven to 200 degrees C.
    10. Brush the tops with whisked egg. Bake in the preheated oven for 10 to 15 minutes or until golden. Serve warm or at room temperature.

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    Reviews in English (12)


    I've just made these and like previous reviewers found the pastry easy to make and it is delicious, so I will use for other recipes. Here is my feedback: I made 32 using a larger cutter -78mm - and still had some pastry left over. Don't be tempted to overfill them and you must crimp the edges really well to stop the filling leaking out. Next time I will take more care on the edges. Some were good, others not so but still tasted delicious. Am waiting the real test when I do these for my Greek friend! Update from my Greek friend - try a little chopped mint in the cheesy filling. Haven't tried this yet but will next time!  -  10 Jul 2012  (Review from Allrecipes UK & Ireland)


    I don't think I've made better pasty. So delicious, and quite easy considering the results one gets! A lovely recipe. Freeze well, too.  -  01 Jul 2011  (Review from Allrecipes UK & Ireland)


    I shall be making this soon! I love these I've brought them from Marks and spencers and their amazing!  -  12 Jun 2010  (Review from Allrecipes UK & Ireland)