Kourou Phyllo Dough with Olive Oil

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Kourou Phyllo or dough is a shortcrust pastry, which is usually made with butter, Greek yoghurt and eggs but today I have made a healthier and cheaper version, substituting butter with extra virgin olive oil.

Butter is almost five times more expensive than olive oil and of course it is much healthier.

This phyllo dough should not be confused with the thin pastry sheets which need extra skill to make. Any one with a rolling pin or dowel can make it in no time.

The result is a flaky dough which is used to make sweet or savoury Greek pies or tarts. You can make big pies or individual pastries with your favourite pie filling.

They are perfect party food, to take at a picnic or eat them for breakfast or as a snack or for a Superbowl party gathering, everyone will enjoy!

The most common ingredient used in Greece for this phyllo is feta and it is called Tyropita Kourou or Tyropitakia Kourou for the smaller pies.

However the filling can be made with other cheeses as well, with minced meat, with olives, sausage, chicken, mushrooms, etc., or the sweeter ones with jam, anthotyro, cream cheese, etc.

This dough is enough to make one pie with two sheets of kourou phyllo, in a 32 x 22 cm baking tin, or two open faced tarts in a 23 cm diametre tart pan or around 70 mini turnovers, cut with a 7 cm diametre cookie cutter.

When I made this dough, I made one savoury tart with cheeses and cooked cold meats and with the rest of it I made some feta and some olive mini turnovers.

You might also like my Quiche with Feta, Graviera and Bacon.

Homemade Kourou Phyllo with Tart and Turnovers.

Ingredients needed to make the kourou phyllo:

• Greek yogourt
• Extra virgin olive oil
• Eggs
• Lemon juice
• All purpose flour
• Baking powder
• Salt

Let’s make the Kourou Phyllo

1. Put a whole egg and an egg white in a bowl.
2. Add the Greek Yoghurt and whisk to combine.
3. Add the olive oil and whisk again until it is combined.
4. Finally, add the lemon juice and whisk until combined.
5. Add the baking powder and the salt.
6. Add the flour gradually. Use a spatula to mix the flour until the dough comes together and then mix with your hand, adding more flour until the dough does not stick on the hands.
7. Your dough is now ready to use.

To make the Tart with Feta, Halloumi, Bacon and Smoked Turkey:

Ingredients for the Tart

• Half of the amount of the Kourou phyllo
• 1 egg white
• 1/2 tsp Sea Salt  
• 25 grams (1 slice)  Bacon, cut into smaller pieces
• 25 grams (2 slices) smoked turkey, cut into smaller pieces
• 200 grams feta, crumbled
• 175 grams halloumi, cubed
• 3 large Eggs + 1 egg yolk
• 200 ml light Cream
• 1 tbsp dried mint, crumbled
• ½ tsp salt
• Freshly grated black pepper

1. Roll out the dough to the desired thickness.
2. Grease and flour a 23 cm tart pan.
3. Put the dough in the tart pan and cut any excess edges.
4. Cover with cling film and press with your hand to cover the sides as well.
5. Whisk the egg white with the salt, until frothy.
6. Remove the cling film and brush the tart with the egg white.
7. Bake in a preheated oven to 160oC for 10 minutes. 
8. Remove from the oven to slightly cool.
9. Meanwhile in the leftover egg white, add the 3 eggs and the yolk and whisk well.
10. Add the cream, salt, mint and pepper and mix.
11. Add the feta, halloumi, bacon and smoked turkey and mix.
12. Gently empty the mixture in the tart shell.
13. Bake for 20 more minutes or until the tart is golden on top.

To make Mini Kourou Turnovers with your favourite filling:

Ingredients used:

• The remaining Dough

• Your favourite filling. I used Feta and Kalamata olives, onion and dried mint

1. Roll out the dough on a floured surface until 0.5 cm thick.
2. Use a 7 cm diametre cookie cutter and cut circles.
3. Remove the unused dough to use again.
4. Press the dough with your fingers to make it as thin as you can.
5. Add a tablespoon of filling at one edge and cover with the other half.
6. Use a fork to press around the edges.
7. Line a baking tray with parchment paper and place them spaced apart.
8. Bake in a preheated fan forced oven to 160oC, for 15 minutes.
9. Remove from the oven and let them cool on a metal rack.

Kopiaste and Kali Orexi!

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