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Kourou Phyllo Dough with Olive Oil

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.

Quiche with feta and graviera image

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.
Kourou dough image

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
Baked kourou tart shell image
  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.
Savoury tart with feta, halloumi, bacon and smoked turkey image

To make Mini Kourou Turnovers with your favourite filling:

Ingredients used:

  • The remaining Dough
Cutting dough with a cookie cutter image
  • Your favourite filling. I used Feta and Kalamata olives, onion and dried mint
olive filling image
  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.
Cheese and olives mini kourou phyllo turnovers image
Olive oil Kourou dough image

Homemade Kourou Phyllo Dough with Olive Oil

Yield: 1
Prep Time: 30 minutes
Total Time: 30 minutes

Kourou phyllo dough 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.

Ingredients

  • 200 gr. strained Greek yogourt 2%
  • 200 gr. light extra virgin olive oil
  • 1 whole egg and 1 egg white
  • 1 tbsp lemon juice
  • 500 gr. all purpose flour (plus extra for to flour the working surface)
  • 10 gr. baking powder
  • ½ tsp sea salt

Instructions

  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 and then use a spatula to mix the flour until the dough comes together.
  7. At this point mix with your hand, adding more flour until the dough does not stick on the hands.

To make mini Kourou Turnovers:

Ingredients:

Just crumbled feta

To make Kourou olive turnovers (eliopitakia):

Pitted olives, green onion, 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.

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.

Notes

The calorie counter is calculated only for the dough.

Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 3803Total Fat 211gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 172gCholesterol 196mgSodium 2438mgCarbohydrates 393gFiber 14gSugar 8gProtein 82g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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Collage Kourou Dough with two Delicious and Easy recipes image

Kopiaste and Kali Orexi!

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