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Mini pita bread hand pies with feta cheese

Mini Pita Bread Hand Pies with Feta Cheese

Sylia
These delicious mini hand pies have got creamy and cheesy filling made with feta and bell peppers all wrapped in the ultimate pita bread dough.
Prep Time 1 hr
Cook Time 30 mins
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine Greek

Ingredients
  

THE DOUGH

  • 4 cups (500g) hard (bread) flour
  • 1 teaspoon (6g) vinegar or apple cider
  • 1 tablespoon (20g) honey
  • 1 teaspoon (7g) salt
  • 2¼ teaspoons (7g) dry yeast
  • 1 ¼ cup (300ml) lukewarm water
  • Durum or semolina flour for rolling

THE FILLING

  • 3 tablespoons olive oil
  • 2 small onions chopped
  • 2 leeks (only the white part) chopped
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 4 bell peppers chopped
  • 2 eggs whisked
  • 2⅔ cups (400g) feta cheese crumbled
  • Freshly ground pepper

EGG WASH

  • 1 egg, lightly beaten
  • 1 tablespoon water

Instructions
 

THE DOUGH

  • Dissolve yeast in 1/2 cup warm water. It needs 4-5 minutes to activate.
  • Meanwhile, in a medium mixing bowl, combine all ingredients with a spoon (the activated yeast, the rest of the water, vinegar, salt, honey, flour). Knead the dough in the bowl for about 5 minutes until it becomes smooth. Add very small amounts of extra flour if the dough is extremely sticky. Alternatively, knead the dough at medium speed in a stand mixer fitted with the dough hook attachment about 1-2 minutes.
  • Cover the bowl with a kitchen towel and let rise (double its size) in a warm place for 30 minutes to 1 hour.

THE FILLING

  • Meanwhile, in a saucepan add olive oil over medium heat. Add onion, leek, thyme and sauté for 3 minutes. Add spring onion, 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.

THE ROLLING

  • When the dough has doubled, punch it down and transfer to a lightly floured (use durum or semolina flour) work surface. 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 1/4 inch thick, taking care not to tear the dough and keeping the thickness even all around. Use a round cutter or just a plate (I used a 7.8-inch plate) or any other size you prefer. Cut into even pieces and get neat edges.

ASSEMBLING & BAKING

  • Preheat oven to 350°F/180°C.
  • Brush the edge of one of the pastry circles with egg wash and place some filling in the middle.
  • Take 1-3 tablespoons (according to the size of the disk) 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 for about 30 minutes or until the top is golden brown.
Keyword Mini hand pies