For the pastry: 500 gr self-raising flour, 220 g Greek style yogurt, 250 g margarine, 1 tablespoon baking powder, 3 tablespoons Greek olive oil.
For the filling: 200 g crumbled Greek feta, 200 g of cheddar (grated), 1 egg, 1 teaspoon black pepper.
Sesame seeds for sprinkling – optional
Milk for brushing
Pastry – mix all the ingredients together and let the pastry rest for at least half an hour. Do not overwork the mixture.
Filling – Place all the ingredients in a bowl and mix well together. Set aside to use when the pastry is ready.
Preheat the oven at 180 degrees.
When the pastry has rested, take small chunks (use a tablespoon to help you) with your hands and shape into a round disk using your hands.
Fill the pastry with a teaspoon of the filling and seal the edges. Make sure that the filling has been properly sealed. You can use a fork to help with sealing the little pies.
Place on a non-stick baking tray and brush with milk. You can sprinkle the tyropitakia with some sesame seeds now if you wish. Bake for 15/20 minutes until golden brown.