These cheese pies are my favorite appetizer for every festive table! Crispy on the outside and juicy in the inside, are wonderful for a buffet!


For dough
  • In a bowl, combine the flour, sugar, baking powder and salt.
  • Add the vinegar, yogurt, olive oil and sunflower oil.
  • Mix with a spoon until all of the ingredients are completely combined and the mixture comes together nicely.
  • As soon as the dough starts to form, continue kneading by hand.
For the filling
  • In a bowl, add the feta cheese and break it apart with a fork.
  • Add the thyme, oregano and mint.
  • Mix with a fork and add the pepper, pesto and yogurt that will keep the mixture together.
To assemble
  • Preheat oven to 180 C Fan.
  • Lightly knead the dough on a clean working surface. Do not knead for too long so that it doesn’t release any oil.
  • Cut the dough into 16 equal sized pieces.
  • Lay a sheet of parchment paper on your working surface and place a piece of dough on it.
  • Spread it out with your hands and then roll it out with a rolling pin until it is 10-13 cm in diameter.
  • Place 1 tablespoon of the filling in the center and brush the edges all the way around with water, so that it can stick together when closed.
  • Fold the dough over, using the parchment paper to help you and press down on the edges with a fork to seal and form a little pie.
  • Repeat the same process until all of the pieces of dough are filled.
  • Brush the tops with an egg yolk and sprinkle with sesame seeds.
  • Bake for 15-20 minutes, until golden.
  • When ready, remove from oven and serve.


For kourou dough
  • 425 gr. all-purpose flour
  • 175 gr. greek strained yogurt
  • 150 gr. sunflower oil
  • 50 gr. olive oil
  • pinch of salt
  • ½ teaspoon sugar
  • 1 teaspoon baking powder
  • ½ tablespoon vinegar
  • sesame seeds, for sprinkling
  • 1 egg yolk, for brushing
For filling
  • 230 gr. feta cheese
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • pepper
  • 1 tablespoon greek strained yogurt
  • 1 tablespoon sundried tomato pesto

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