Cheesepies Filled With Feta Cheese, Dill And Olives

The perfect accompaniment for the festive Easter meals.


For the dough
  • 350 g. yogurt
  • 400 g. sunflower
  • 830 g. flour for all uses
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon baking powder
  • 1 tablespoon vinegar
For the filling
  • 230 g. feta cheese, grated
  • 5 tablespoon (Kalamata) olives, sliced
  • chopped dill
  • pepper
  • 1 egg for spreading
  • sesame


  • Preheat oven to 180ºC.
  • Sieve flour into a bowl, make a puddle in the center and pour all the ingredients for the dough.
  • Knead until soft dough.
  • Mix together feta cheese, olives and enough pepper.
  • Cut dough into balls (in the size of a nut) and knead them into pies.
  • Either with a brush or our fingers make the edges of each pie wet.
  • With a teaspoon put filling in each pie and close it in the shape of a crescent. With a fork press the edges.
  • Place pies on a baking sheet lined with parchment paper, brush them with beaten egg, sprinkle with some sesame seeds and bake them for 15-20 minutes.

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