SAVORY GREEK CHEESE PIES (TIROPITAKIA)

Steps:

• Measure ¼ cup of warm water in a measuring cup. Whisk the yeast and the sugar into the water and let stand until it bubbles, about 5 minutes.
• In a stand mixer equipped with a paddle, mix the flour with the salt. Pour in the water/yeast mixture, the Greek yogurt and the olive oil. Blend until the mixture forms a soft ball and the dough is elastic and easy to handle. If your dough seems dry, add some more warm water (1 tablespoon at a time). If it is too wet, add a bit more flour. Cover and let the dough rest for about an hour or until double in volume.
• After this resting time, punch the dough down to deflate and turn the dough out to a lightly floured surface. Divide it into 12 equal portions, about the size of a small walnut.
• Crumble the feta cheese with a fork and put it in a medium-sized bowl. Break the egg inside the bowl and stir with a spoon until you have a homogenous mixture.
• Preheat the oven to 375° F.
• Work with one piece of dough at a time, press it with the palm of your hand (or a small rolling pin, if you prefer) to make a roughly 3-inch disc. Fill each round with about a tablespoon of the filling, making sure not to spread it towards the edges of the dough or you will not be able to close it properly. Fold the dough over the filling and with a fork press down to seal. Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and filling.
• Brush the cheese pies lightly with the beaten egg, and sprinkle some sesame seeds on (if using.) Place the baking sheet on the middle rack of the oven and bake for 20 to 25 minutes or until golden brown. Take them out of the oven and place on a wire rack to cool.
• Eat them warm or at room temperature. To store, cover lightly with aluminum foil and leave at room temperature for one or two days, although they likely will not last that much.