All posts tagged: cheese pie

kourou cheese pies

Mini “Kourou” Cheese Pies

In terms of taxonomy ‘tyropita’ (cheese pie) is a family. It has two genera, depending on the type of surrounding dough – kourou or filo. Filo is the thin pastry you can buy, or, if you feel more courageous, prepare by yourself. Kourou dough by default contains yogurt or milk, is thicker, and more straightforward to make. The kourou variety is a common snack that children have in school and overprotective mothers pack for adolescents to have when traveling with boats to summer holidays. Here is our version: Makes about 20 mini cheese pies 300ml extra virgin olive oil 300ml buttermilk, lukewarm 8g dry yeast 580g all purpose flour 1 pinch of salt 250g feta cheese, crumbled 150g anthotiro cheese (or ricotta), crumbled 70g gruyère cheese, grated 1 egg 1/4 tsp ground nutmeg freshly ground black pepper 2 Tbsp milk and 2 Tbsp olive oil for glazing sesame or nigella seeds (optional) In a bowl combine the sifted flour and the salt. In another large bowl dissolve the yeast in the lukewarm buttermilk, add the olive …

cheese pie

Another Cheese Pie

When it comes to cheese pie recipes there is no absolute optimum. It depends on your aspirations on the pie. To be honest ours were bland lately since we wanted our toddler to have some too, so no spicy or very salted cheeses. Starting from this healthy baseline and after a series of exhaustive experiments involving wine, dinners with friends and demanding family members we ended up to this version, which became our favourite. For the cheese pie 8 fillo pastry sheets olive oil, enough to brush the tin and each one of the fillo sheets 400g feta, crumbled 200g fresh anthotiro cheese (or fresh ricotta), crumbled 100g gruyere cheese, grated 2 Tbsp parmesan cheese, finely grated freshly ground black pepper 2 eggs, beaten 1 cup buttermilk Serves 8-10 Preheat the oven to 180ºC (fan) For this recipe you will need a large rectangular baking tin. Ours is 30cm x 40cm. Keep the fillo pastry covered with a slightly damp kitchen towel during the preparation of the recipe so that it will not dry out. Brush the bottom and inner sides …