Tyropitakia – feta and manouri cheese pies

Greek food includes many different pies – probably at least as many as there are types of vegetable and meat found in the country. Spinach and cheese pies, more than any other, define this type of healthy, quickly made and hassle-free (needing few ingredients) favourite of young and old alike.

One of my favourite snacks on the way back from school, along with peinirli and souvlaki, the smell of these freshly baked pies would permeate the air and have us pupils running for them, often queuing round the corner from the bakery for our lunch. Puff pastry, choriatiko filo (country filo pastry – a little thicker than the bought variety) and kourou are the pastries used in pie-making.

Kourou is normally made with butter but in smaller quantities than puff pastry – however, I find that using olive oil instead makes it a little crisper without losing its ‘shortness’, and it is of course a healthier alternative.

Tyropitakia can be frozen uncooked for up to three months. There is no need to thaw them – they can be baked directly from the freezer, adding an extra five minutes to the cooking time. They can also be frozen once baked and warmed up when needed. Great for parties and picnics.