This Greek feta cheese pie is made with a tender, biscuit-like homemade dough inspired by traditional kourou pastry and a rich, creamy feta filling. The dough requires no yeast and only a short rest, making this an easy tray-baked cheese pie with a crisp, crumbly exterior and soft, creamy center.
Easy Greek Feta Cheese Pie with Kourou-Style Dough
16
servings35
minutes50
minutes520
kcal1
hour25
minutesAn easy Greek feta cheese pie with a tender, biscuit-like homemade dough inspired by kourou pastry.
Ingredients
- For the Kourou-Style Dough
250 g 250 g Milk
400 g 400 g Plain Greek Yogurt
230 g 230 g Olive Oil and Sunflower Oil, mixed
1050 g 1050 g All-purpose Flour
20 g 20 g Baking Powder
Salt, to taste
Black Pepper, to taste
- For the Cheese Filling
200 g 200 g Heavy Cream
150 g 150 g Cream Cheese
500 g 500 g Feta Cheese
Black Pepper, to taste
- For the Egg Wash
1 1 Large Egg
30 ml 30 ml Water
Sesame seeds, optional
Recipe directions
- Make the Dough
- In a large bowl, combine the milk, yogurt, and mixed olive and sunflower oils.
- Stir until combined.
- Add a little black pepper, salt, and the baking powder.
- Gradually add the all-purpose flour while mixing.
- Once the dough begins to come together, knead for 2–3 minutes.
- Return the dough to the bowl and let it rest for 15 minutes while you prepare the filling.
- Prepare the Feta Filling
- Add the cream cheese and heavy cream to a bowl.
- Mix well until combined.
- Add the crumbled feta and mix until the filling is evenly combined.
- Set aside.
- Roll Out the Bottom Crust
- Knead the rested dough briefly and divide it into 2 equal pieces.
- Lightly flour your work surface.
- Roll out the first piece of dough until large enough to cover the bottom of your baking pan.
- Lightly drizzle or spray the pan with olive oil and transfer the dough to the pan.
- Use your fingertips to gently stretch and adjust the dough so it fits the pan.
- Add the Cheese Filling
- Spread the feta filling evenly over the bottom crust, leaving a small border around the edges.
- Season with a little freshly ground black pepper.
- Add the Top Crust
- Roll out the second piece of dough and place it over the filling.
- Press the edges of the two dough sheets together with your fingertips to seal the pie.
- Gently tuck the edges inward.
- Lightly score the surface into portions without cutting all the way through the dough.
- Add the Egg Wash
- Beat the egg with the water.
- Brush the entire surface of the cheese pie with the egg wash.
- Sprinkle with sesame seeds, if desired.
- Bake
- Bake in a preheated oven at 180°C / 355°F using conventional top-and-bottom heat for approximately 50 minutes, or until the crust is thoroughly baked and beautifully golden.
- Allow the pie to rest slightly before cutting and serving.
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What Is Kourou-Style Dough?
Kourou is a type of Greek pastry commonly associated with savory cheese pies and individual cheese-filled pastries.
Its texture is very different from traditional phyllo. Instead of distinct paper-thin layers, it has a tender, short, slightly crumbly texture that can resemble a savory biscuit or shortcrust pastry.
This recipe isn’t a traditional kourou formula, so describing it as “kourou-style” or “inspired by kourou pastry” is more accurate for an English-language audience.
Why This Dough Doesn’t Need Yeast
The dough uses baking powder instead of yeast.
That eliminates the need for a long fermentation or proofing stage. Once mixed and briefly kneaded, the dough rests for only 15 minutes.
This short rest isn’t intended to make the dough rise like bread. It primarily allows the flour to hydrate and the dough to relax, making it easier to roll out.
Don’t Over-Knead the Dough
This isn’t bread dough, so prolonged kneading isn’t necessary.
Once the flour has been incorporated, knead for only 2–3 minutes, as specified in the original method.
Excessive kneading develops more gluten, which can move the texture away from the tender, biscuit-like result you’re trying to achieve.
How Thick Should the Dough Be?
Divide the dough evenly so that you have enough for both the bottom and top crusts.
Roll the first piece on a lightly floured surface until it is large enough for the pan, then make any final adjustments with your fingertips once it is in place.
Avoid making the bottom excessively thin. It needs enough structure to support a generous, moist cheese filling.
The same applies to the upper crust: aim for relatively even thickness so the pie bakes uniformly.
Why Score the Pie Before Baking?
Lightly scoring the surface creates a guide for cutting the finished cheese pie into portions.
The important detail is to score rather than cut through the dough.
This keeps the top crust intact around the filling during baking while making the finished pie easier to portion afterward.
Storage and Reheating
Once completely cooled, cover the cheese pie and refrigerate it because of the dairy-based filling.
For reheating, use the oven or air fryer rather than the microwave if you want to restore some of the crust’s texture.
Individual pieces can also be served at room temperature after refrigeration.