SAVORY VEGETARIAN HAND PIES - TIROPITAKIA

Golden, flaky, and irresistibly delicious, these savory vegetarian pies are Greece’s beloved cheese-filled hand pies! They are a perfect balance of homemade phyllo and creamy, tangy filling—ideal for snacks, parties, or any cravings. Let’s make them from scratch!

I cannot wait to share this recipe with you.

If you love Greek cheese hand pies (the famous Greek tiropitakia), you will be obsessed with this unique, elevated take on savory vegetarian pies.

Unlike traditional tiropitakia, which use store-bought phyllo dough, this version repurposes leftover pita bread dough, creating an irresistibly crisp, flaky texture with a satisfying chew. Furthermore, unlike most recipes that rely on butter and vegetable oil, we’re sticking to premium Greek olive oil for a healthier, richer flavor. Get ready to experience a Mediterranean-inspired delight that’s both sustainable and delicious!

Jump to:

• Why this recipe works
• The story and history of the recipe
• Key ingredients
• Meal prepping this recipe
• Substitutions and variations
• How to make savory vegetarian pies
• Expert tips
• How Greeks serve tiropitakia
• How to store and freeze
• More Greek pies to make
• Recipe

Why this recipe works

Sustainable and resourceful: Leftover pita dough transforms into a flaky, golden crust, reducing waste while enhancing flavor.

Healthier alternative: Unlike traditional tiropitakia, this version exclusively uses high-quality olive oil, making it a heart-healthy indulgence.

Superior flavor and texture: Unlike store-bought phyllo, the rustic, homemade dough delivers an amazing balance between crispiness and chewiness.

Premium Ingredients: From Greek feta cheese to fresh herbs, every component is thoughtfully chosen for maximum flavor and authenticity.

The story and history of the recipe

Not interested in food stories? Ok, no problem! Jump to Recipe

The short story behind this recipe is leftover pita bread dough after a souvlaki night, half kilo feta cheese in the fridge, a gift from a friend who came back from his hometown in the countryside with a small barrel of feta (!!!), 4 red bell peppers screaming “eat us: no more fridge for God’s sake” and plenty of herbs waiting patiently in the fridge and pantry. My idea was to use my amazing pita bread dough to make a pie and …then magic happened!

The pita's slightly sweet and nutty flavor blends like a charm with the creamy and peppery feta cheese, the sweetness of red pepper, and the Mediterranean herbs. Therefore, here they come, my savory vegetarian hand pies with feta cheese and red bell pepper.

Key ingredients

Let's make these hand pies from scratch!

Leftover pita bread dough: The secret to this recipe’s texture: crisp, airy, and flaky.

Greek extra virgin olive oil: Instead of butter, and other vegetable oils, olive oil enhances the flavor and ensures a light, crispy crust. Not to mention the health benefits.

Authentic Greek feta cheese: The star ingredient, offering a creamy, tangy bite.

Vegetables: Onion adds sweetness and a rich umami base, leek offers a mild, aromatic touch, and bell pepper brings a subtle sweetness and vibrant color, enhancing flavor and presentation.

Thyme and/or oregano: dried or fresh Elevates the flavor profile, adding freshness and aroma.

Egg: Helps bind the filling together. The eggwash gives a beautiful color.

Meal prepping this recipe

Make the dough ahead of time: If you don’t have leftover pita dough, prepare it in advance and let it rest in the fridge.

Prepare the filling: Mix the cheese, egg, and herbs and store in an airtight container for up to 24 hours.

Assemble and freeze: These hand pies freeze beautifully, so you can bake them fresh whenever needed.

Substitutions and variations

Dough swap: If you don’t have pita dough, use whole-wheat dough or even puff pastry for a different texture.

Dairy-free option: Swap feta for a plant-based alternative and use dairy-free yogurt for extra creaminess.

Extra flavor: Add caramelized onions or sautéed spinach for an extra layer of depth. Add your favorite veggies.

Spiced version: Incorporate a pinch of smoked paprika or chili flakes for a mild kick.

How to make savory vegetarian pies

Let's make this amazing recipe together.

Step 1 Make the dough

Dissolve yeast and combine all ingredients with a spoon. Knead the dough until it becomes smooth.

Alternatively, knead the dough at medium speed in a stand mixer fitted with the dough hook attachment for about 1-2 minutes.

Cover the bowl with a kitchen towel and let rise (double its size) warmly for 30 minutes to 1 hour.

Step 2 Make the filling

In a pot add olive oil over medium heat. Add onion, leek, thyme and sauté for 3 minutes. Add spring onion, and red pepper for another 10 minutes. Remove from heat and set aside to cool. Combine 2 scrambled eggs, crumbled feta. Mix well and set aside.

Step 3 Roll the phyllo dough

When the dough has doubled, punch it down and transfer to a lightly floured Cut into 6-10 even pieces. Form each dough piece into an even ball.

Roll each piece of dough into a circle, no more than ¼ inch (0.6cm) thick, taking care not to tear the dough and keeping the thickness even all around. Use a round cutter or a plate (I used a 7.8-inch/19cm plate) or any other size you prefer. Cut into even pieces and get neat edges.

Step 4 Assemble and bake

Brush the edge of one of the pastry circles with egg wash.

Take 1-3 tablespoons (according to the disk's size) of the feta-pepper mixture and place it in the middle of each disc. Use a pastry brush to place the egg wash on the outer edges of the disc. Fold the disc over and gently press the edges to seal. With a fork press around the edges to seal well enough.

Brush the top with egg wash. Carefully place them on a baking sheet lined with parchment paper. Leave about 1 inch of space between the pies. Bake in a preheated oven for about 30 minutes or until the top is golden brown.

Expert tips

Be careful with salt: Additional salt is optional especially in filling because feta cheese issalty enough.

Use hard flour: You won’t get the same outcome with all-purpose flour. Higher amounts of protein from hard flour will produce gluten that will give the dough stretch and elasticity and the characteristic chewy texture of pita bread.

The dough: We need a smooth but hard dough. Follow the instructions and add a bit of water ONLY if the dough is too sticky. Don’t over-knead the dough. If it is smooth enough, let it double its size and gluten will do the rest for you.

Use durum or semolina flour for rolling: I recommend durum or semolina flour for rolling the dough for one important reason. This flour’s texture is heavier and coarser than most milled flours. It won’t absorb the dough's moisture and make the dough hard enough to roll and not as chewy as traditional pita bread should be.

How Greeks serve tiropitakia

Tiropitakia hand pies are an all-day meal, go with everything, and are served on all occasions.

Eat them for breakfast, or/and lunch, as an appetizer, and pack them wherever you go: at work, on a picnic, serve them for your party, fancy or casual.  Serve them with salads like this marvelous cabbage salad for winter and Greek salad (horiatiki) in summer and you get a scrumptious and nutritious meal. Serve it as an appetizer too i

I recommend an aromatic Greek white wine like Savatiano.

How to store and freeze

Store: Allow the hand pies to cool down to room temperature and place them in an airtight container. If you don’t have a container, you can wrap them in plastic wrap. Store them in the refrigerator. They will stay fresh for up to 3-4 days.

Line a baking sheet with parchment paper. Arrange the tiropitakia on the sheet in a single layer, making sure they don't touch each other.

Freeze: Flash freeze the hand pies. Meaning place the baking sheet in the freezer for a few hours (about 2-3 hours), or until the pies are completely frozen. This process prevents them from sticking together when stored.

After freezing, transfer them to a freezer-safe resealable plastic bag or airtight container. If using a bag, squeeze out any excess air to prevent freezer burn.

Label the bag or container with the date so you know how long they've been frozen. Tiropitakia can be kept in the freezer for up to 3 months.

More Greek pies to make

Greek pies are so popular and for so many reasons. Start making your pies at home. It is a therapeutic process for you and an amazing gift for your family and friends.

I love your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo with your savory vegetarian pies and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

Credits: The pita bread recipe is not mine. I need to thank mamangelic one of the best Greek food bloggers, nutritionists, and excellent photographers. Thank you mamangelic for this wonderful recipe amongst many others. We have enjoyed countless meals with this homemade pita bread thanks to you.

Recipe