Pies with Ricotta, Mozzarella & Gruyere Cheese

As has been repeatedly written here, in several recipes, savory and sweet, Kourou Dough -yogurt dough- is so pliable, soft & velvety, and which we love to make for its ease of handling.
The pies are filled with any filling we like. Here their cheese filling was, in addition to fresh Anthotyros (like Ricotta), straight from its source of production and from the first to start using fresh milk, Tyromalama (like mozzarella) and Gruyere Cheese. The 3 most beloved cheeses of Crete were combined and made into pies.
Yours!

work: 1h:30′

time: 2h:00′

easy:

★Click with your mouse on the images to learn more.

Announcement Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.



Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. The peak of cooking is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (14-18 Pies) 350gr all-purpose flour 150gr strained yogurt 100gr olive oil 1 tbsp raki or white vinegar ½ tsp salt ½ tsp baking powder Filling 150gr Ricotta 150gr Mozzarella 50-70gr Gruyere Cheese 1 tbsp. strained yogurt 1 egg yolk for spreading sesame seeds for sprinkling	In a large heavy bowl, place all the dough ingredients and knead very well until a uniform dough is formed. If it is hard, gradually add a little yogurt. Lightly grease the bowl and set it aside, covered. Meanwhile, grate the mozzarella and gruyere cheese on a coarse grater and crumble the ricotta with a fork. Combine and shape the cheese ball.	Take a small amount of dough and roll out a sheet of dough that is not too thin. Cut out dough discs with a Ø12 cm cutter.
Take a small amount of cheese and, if desired, shape it into a narrow oblong shape and place it on the bottom half of the disc.	Wet the edge of the disc with water around the perimeter of the disc and close it with the second half of the disc. With a fork, press the edge of the little pie around.	Continue making pies until the ingredients we have are finished.
Place them at a distance from each other on the large baking sheet in the oven on a non-stick surface.	Beat the egg yolk with a tablespoon of milk and brush the surface of the pies. Sprinkle with sesame seeds.	Bake in a preheated fan-forced oven for 25′-30′ at 180℃, 356℉, Gas Mark 4.2 (∼4) or until golden brown on top and bottom.

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Author Zambia G. Sifaki