The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Tiropitakia (cheese pita parcels)

  • 35 mins
  • 5
Tiropitakia (cheese pita parcels)


– 150g self-raising flour (plus extra for dusting the bench)

– 150g Greek thick yoghurt

– Pinch of salt



– 150g firm ricotta

– 100g Greek feta

– Extra virgin olive oil, to lightly fry pita

  1. Mix the flour, yoghurt and salt and knead until it comes together to form a dough. It will not look very smooth at this stage but rather rugged.
  2. Place in a bowl, cover with cling wrap and allow to rest for 30 minutes.
  3. Divide the dough into four, shape into balls and then roll into thin rounds using a rolling pin. The rounds should be roughly the size of a small dessert plate.
  4. Place ¼ of the filling mixture into the bottom half of the pita round and then fold over the top half down to create a half moon shape. Use a fork to press down on the dough to seal the two edges together and try to remove any air around the mixture inside the parcel as you seal the edges.
  5. Warm the extra virgin olive oil in a frying pan, add 1-2 parcels at a time and cook on each side for about 2 minutes until the pita parcel is golden and crunchy.
  6. Place on absorbent paper for a minute, then remove and serve immediately while it is still warm.
Download Recipe
Other recipes you may like