Crispy Greek Kourou Cheese Pies (No Butter)

Make crispy, tender kourou cheese pies filled with salty feta, using a dough made without butter or margarine. The dough comes together in minutes, no mixer needed, with pantry staples—perfect for snacks, lunchboxes, or party trays.

Crispy Greek Kourou Cheese Pies (No Butter)

Recipe by George Zolis

5.0 from 1 vote

Course: Appetizers and MezeCuisine: GreekDifficulty: Easy

Servings

27

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

204

kcal

Resting Time

15

minutes

Total time

50

minutes

Crispy kourou cheese pies with feta, no-butter dough, ready in about 25 minutes of baking. Perfect snack or party appetizer.

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Ingredients

Metric US

• Dough

• 50 g 1.8 oz Melting Cheese

• 100 g 3.5 oz Olive Oil

• 200 g 7 oz Vegetable Oil

• 200 g 7 oz Plain Yogurt

• 500 g 4 cup All-purpose Flour

• 1 tbsp 1 tbsp Vinegar

• 1 tsp 1 tsp Salt

• 1 tsp 1 tsp Baking Powder

• Pepper, to taste

• Filling

• 250 g 8.8 oz Feta Cheese, mashed

• Egg Wash

• 1 1 Eggs

• 45 ml 1.5 fl oz Water

• Topping

• Sesame Seeds, to sprinkle

How to make Greek Kourou Cheese Pies

• In a bowl, stir together sunflower oil, olive oil, and yogurt.
• Add salt and the grated melting cheese; mix.
• Add vinegar and pepper, mix, and set aside.
• In another bowl, whisk flour with baking powder.
• Gradually add the dry mix into the wet, stirring constantly.
• Lightly knead to a soft dough; rest 15 minutes.
• Divide into 40 g balls (~27 pieces).
• Roll each ball into a small round.
• Add a little crumbled feta in the center; fold into a half-moon.
• Seal edges with a fork.
• Arrange on a lined baking tray.
• Beat egg + water and brush on top; sprinkle sesame (optional).
• Bake at 200°C / 390°F, conventional heat (top-bottom), middle rack, ~25 minutes, until golden.

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Why This No-Butter Kourou Dough Works

This dough combines olive oil + sunflower oil for just-right richness and a crisp bite, while yogurt keeps the interior tender even after cooling—so your pies won’t taste dry the next day. A splash of vinegar promotes a delicate crumb and reliable structure. For picture-perfect results, weigh each dough ball to ~40 g. Uniform sizing means even baking, consistent color, and a tray that looks neat on camera or buffet.

Clean Seals, No Leaks

Keep the feta finely crumbled so it spreads in a thin, even layer. Avoid overfilling; a modest scoop in the center is enough for a cheesy bite without bursting. Fold into half-moons and crimp with a fork to lock in the filling. A light egg wash ensures even browning; sesame (optional) adds aroma and crunch.

Baking, Storage & Make-Ahead

Bake at 390°F / 200°C, conventional heat, middle rack for about 25 minutes, until deep golden. Let them rest 5 minutes on the tray, then move to a rack to keep them crispy. Store covered at room temperature for 24 hours; refrigerate up to 3 days and re-crisp in a hot oven for 3–5 minutes. For longer storage, freeze shaped (unbaked) or baked pies for up to 2 months; bake from frozen—no thaw needed.

Variations (Keep It Simple)

Blend feta with a little melting yellow cheese for a creamier bite, or season with black pepper or a pinch of oregano. Keep fillings relatively dry to protect that signature crisp shell.