Little Cheese Pies with Aromatic Herbs-Tyropitakia

Phyllo pastry

• Put the water into a bowl. Add enough olive oil to form a thin film on the surface of the water, then add the rest of the ingredients and knead.
• The pastry should be quite stiff, so if necessary add more plain flour and continue to knead the dough until it reaches the right consistency.
• Put a plate over the top of the salad bowl and leave for half an hour before rolling.
• Roll out the dough into five medium-sized sheets or four large ones.

Filling

• Finely chop onion
• Beat the eggs in a bowl and grate the cheese into them. Add the rest of the ingredients and stir until the mixture is stiff.

Cheese Pies

• Divide the sheet of phyllo into two halves and put a teaspoonful-sized dollops of filling at intervals on one side.
• Moisten the pastry around each dollop of filling and fold over the other half of the pastry.
• Using a glass, cut the pastry into half-moon shapes, each with a dollop of filling inside, and press the edges closed firmly with the fingers.
• Put plenty of olive oil in a frying pan and fry the little cheese pies on both sides. The oil should not be too hot, so that the filling cooks through.
• Before serving, stand on kitchen paper to drain off the excess olive oil.