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CRISPY KOUROU CHEESE PIES – ATHENS, GREECE

Yields15 ServingsPrep 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.

Nutrition Facts

Servings 15