Europe,  Recipes,  Sides,  Starters,  Travel

CRISPY KOUROU CHEESE PIES – ATHENS, GREECE

So I have been obsessed with kourou cheese pies since trying an INCREDIBLE pie from a Greek bakery in Athens, which was recommended to me through the Lonely Planet’s Eatlist book – which I check regularly so that I can find the best locations for delicious local food no matter what country Ben and I end up in!

Kourou cheese pies are a crispy shortcrust pastry filled with a delicious creamy medley of Greek cheeses and IT IS INCREDIBLE!

Our Cooking Class Experience

Ben and I booked our Athens cooking class with CookInAthens whilst we were still in Florence because we were SO READY to make all the delicious Greek food!

We walked from our apartment south of the Acropolis through the bustling market stalls and winding cobbled streets to reach a kitchen studio with a gorgeous view of the towering Parthenon in the distance.

Our teacher Marilena was fantastic! She was incredibly knowledgable about each dish we were cooking and its history and compiled a personalised menu full of the specific dishes Ben and I have always wanted to learn how to cook! One of the dishes: KOUROU CHEESE PIES!

Kourou pies are a Greek delicacy and can often have a range of fillings. However, this recipe is simple, anti-fuss and will suit even the pickiest of eaters (Ben, for example, doesn’t like cheese unless it is melted or crispy and he LOVED this little pies!)

The kourou pies make for a fantastic appetizer, starter or a hot little hug from the Mediterranean as a quick snack dipped into some homemade tzatziki!

Various substitutions can be made to make this recipe gluten-free – simply alter the flour, and can also be made vegan with plant-based cheeses! For those who aren’t vegan or gluten-free and don’t have access to the specific Greek cheeses used in this recipe, simply swap the anthotiro cheese for ricotta cheese and the manouri cheese for feta!

If you want to push the boat out, other fillings for these pies can include pesto, sun-dried tomatoes, and peppers!

I can’t wait for you to try these little parcels of happiness! I hope that they transport you to the sunny streets of Greece!

For another delicious Mediterranean dish, why not try my swiss chard and ricotta ravioli with lemon butter sauce from Florence, Italy?

Yamas!

ARIA

AuthorariaesmeraldaDifficultyIntermediate

Yields15 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

For the Dough
 120 ml Olive oil
 120 ml Milk (semi skimmed/whole milk)
 2 tsp Dry yeast powder (or one sachet)
 Water (no set quantity - add until consistency is dough-like)
 Salt (to taste)
 Plain flour (no set quantity - add until consistency is dough-like)
For the Filling
 200 g Anthotiro cheese (or can substitute for ricotta)
 100 g Manouri cheese (or can substitute for feta)
For Dusting of Cheesepies
 Milk
 Sesame seeds
 Black Nigella seeds

1

In a bowl, mix all of the ingredients together to form a soft dough.

2

Cover the dough with cling film, set it aside in a cool place and allow it to rest for about 30-40 minutes.

3

After the resting time is up, if the oil has risen to the top of the dough, add some more flour to regulate the consistency.

4

Using a rolling pin, roll out the dough on a floured surface and use a biscuit cutter or cup edge to cut some circles (about 12cm in diameter).

5

Place a teaspoon of the filling in the centre of each circle. Fold the dough from one side to the other, creating a half-moon. Press down the curved edges well using a fork.

6

Dust each pie lightly with a little bit of milk and then sprinkle the sesame and nigella seeds over each pie.

7

Bake the cheese pies in the oven at 180 degrees C for roughly 30 minutes, until golden brown and crispy.

Ingredients

For the Dough
 120 ml Olive oil
 120 ml Milk (semi skimmed/whole milk)
 2 tsp Dry yeast powder (or one sachet)
 Water (no set quantity - add until consistency is dough-like)
 Salt (to taste)
 Plain flour (no set quantity - add until consistency is dough-like)
For the Filling
 200 g Anthotiro cheese (or can substitute for ricotta)
 100 g Manouri cheese (or can substitute for feta)
For Dusting of Cheesepies
 Milk
 Sesame seeds
 Black Nigella seeds

Directions

1

In a bowl, mix all of the ingredients together to form a soft dough.

2

Cover the dough with cling film, set it aside in a cool place and allow it to rest for about 30-40 minutes.

3

After the resting time is up, if the oil has risen to the top of the dough, add some more flour to regulate the consistency.

4

Using a rolling pin, roll out the dough on a floured surface and use a biscuit cutter or cup edge to cut some circles (about 12cm in diameter).

5

Place a teaspoon of the filling in the centre of each circle. Fold the dough from one side to the other, creating a half-moon. Press down the curved edges well using a fork.

6

Dust each pie lightly with a little bit of milk and then sprinkle the sesame and nigella seeds over each pie.

7

Bake the cheese pies in the oven at 180 degrees C for roughly 30 minutes, until golden brown and crispy.

CRISPY KOUROU CHEESE PIES – ATHENS, GREECE

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