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Crunchy Cheese Pies

Preparation time



Made with 100% fresh Greek milk and culture, without any added ingredients.

  • 250gr margarine, at room temperature
  • 150ml groundnut oil
  • 200gr strained yogurt
  • 3 tablespoons kefalotiri or parmesan cheese
  • 1 sachet baking powder
  • 600gr plain flour, approximately
  • 1 teaspoon salt


  • 1. Place the margarine, yogurt, groundnut oil and salt in a bowl and stir well with a whisker or fork, until everything melts. Sieve the flour and baking powder together and add them, gradually, to the mixture. Knead until you end up with a dough that does not stick to your hands (don’t knead for too long).
  • 2. Cover the dough and chill it in the fridge for 20 minutes. Then divide it into 35-40 equally sized balls.
  • 3. Flatten each ball of dough by placing it between your palms. Put some filling on and then fold it to make a crescent. Use a fork to press down the seam, so as to seal the filling in.
  • 4. Array the pies onto a greased baking tray. Place the tray on the middle shelf of a preheated oven and bake at 170ºC, for 30 minutes, until they turn golden.

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