Kourou is a type of phyllo which I would describe somewhat like tart dough. Kourou is an unleavened phyllo, light and flaky due to the butter and yoghurt it contains.

In Greece you can get many types of tyropita (cheese pie) the best of course made with homemade “horiatiko” village phyllo but you can also get it with puff pastry, with bougatsa pastry, with kataifi pastry, with kourou pastry etc. Each one has a very different texture and taste but each one is better than the other. The filling is usually made only with feta. However, a mixture of other cheese like anthotyro, xynomyzithra or goat cheese takes it to another level. I added NOTHING at all in the filling. No eggs, no cream, no pepper NOTHING, just to highlight the taste of the cheese. If your cheese tastes good, then your tyropita will be perfect.

Tyropita with Kourou Phyllo

Preparation time: 30 minutes + 15 to rest
Baking time: 45 minutes

Yields: 15 pieces

Ingredients for 4 layers of phyllo

For the Dough

  • 600 grams of  all purpose flour
  • 250 grams  butter (or margarine or)
  • 200 grams  Greek yoghurt
  • 1 egg
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • olive oil

For the filling

  • 600 grams of Greek feta
  • 400 grams of other cheese (I used xynomyzithra, a Cretan cheese) (or just use 1 kilo feta)


  1. Bring yoghurt to room temperature and mix with the egg and lemon juice.
  2. Cut the butter into small pieces and mix with the flour, salt and sugar in the mixer’s bowl. You can either mix the dough by hand or with the dough hook. Add yoghurt mixture and mix until you have a soft dough which does not stick on the mixer bowl and on your hands. Cover with cling film and let it rest for 15 minutes.
  3. Preheat oven to 180 degrees C / 350 F and grease a baking tin 30 x 25 cms with olive oil.
  4. Flour your working surface and divide dough into four pieces. The two pieces which will be on the bottom must be slightly bigger as they will cover the sides of the tin.
  5. Roll the dough out into a phyllo about 0,3 centimetres, trying to give it the shape of the tin. Roll the phyllo between parchment paper, as it is easy to invert the phyllo into the tin.
  6. After placing the first phyllo, brush it with olive oil and then add the second phyllo. Spread the cheese on the phyllo and continue with third (brushing with oil) and the fourth. If your phyllo is bigger than the edge of the tin cut it with a knife and then you must join all phyllos together, trying to shape them. This is usually done with the fingers but I used tweezers to do this.
  7. Finally brush the last phyllo with olive oil and slightly score with a sharp knife.
  8. Bake until golden brown.

See in above picture where you can cut the phyllo.

You may also make loukanikopita (sausage pie) with this phyllo: Encase a Frankfurt sausage in the phyllo, brush with egg or oil and bake, et voila.


See lots of other types of Tyropita here.

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35 Comments on Tyropita with Kourou phyllo

  1. heart n soul says:

    this looks exceptional Ivy! it makes me homesick:)

  2. Ivy

    Hi, Heart. Glad to see you at the English site as well.

  3. Peter says:

    Ivy, did you have the ladies over for “tsai”? The array is making me hungry…especially the sausage roll.

  4. Ivy

    Peter, just a hungry family.

  5. vij says:

    wow looks so yummy!! Lovely pics!! thanks for sharing it..lovely entry to the event

  6. Wonderful Ivy! Great pita done with painstaking care, and i liked the loukaopita as well. Bravo!

  7. Ivy

    Thank you Sam. It’s much easier than it looks and I also love loukanikopita and some times make it with the small cocktail sausages (forgot to mention that).
    I also forgot to mention that you can buy ready made kourou phyllo but I am not sure if you can get it abroad. However homemade is much better.

  8. Divya says:

    I love the one you made with feta filling. It kind of looks like cheesecake with a crust on top. Lovely Ivy.
    And the crust dough looks so flaky…

  9. Maria says:

    Ivy you are one talented lady and this is just another example of your talents, absolutely delicious!


  10. Happy Cook says:

    I only knew about phyllo.
    And you made your own pastry. That itseld had to be delicious.

  11. Rosa says:

    That dish looks so delicious! I love feta and Greek food!



  12. Peter G says:

    My mouth is watering Ivy! I love that pastry and especially that loukanopita…mmmm

  13. Hi ivy
    learned a new recipe..thanks to you..simply amazing and quite a process, eh !

  14. Teresa says:

    Ivy, what a beautiful dish. You did an excellent job of creating it. The phyllo and the filling are just so delicious. Thank you for sharing this wonderful recipe with us.

  15. Beautiful, Ivy! I especially would like to make the loukanikopita. I can’t get loukaniko here though. I don’t suppose you’ve posted a recipe for it? (I know, very few people make their own sausage, so I shouldn’t even ask, it’s just that I have such confidence in you!)

  16. Ivy

    Thanks everybody for your love comments.

    Lulu, I haven’t made actual sausages yet.

  17. Divya says:

    Ivy, I have tagged you for a meme on my blog on today’s post. Have fun!

  18. Cakelaw says:

    How delicious! I’d love a slice of this Ivy.

  19. Sweatha says:

    Looks tasty,Bookmarked.but I have a question?Is spanakopita another version of this.I have heard a recipe “spanakotyropita”-is there such a dish.Please do confirm.

  20. Ivy

    Hi Sweatha and welcome. Spanakopita means spinach pie and is a pie with spinach (some other greens can also be added, such as silver beet or Swiss Chard and some herbs). This is our lenten version. On other occasions we add cheese (tyri) usually feta, and although we call that spanakopita as well, some people want to call it spanakotyropita to emphasize the use of cheese in it. The phyllo for spanakopita is the plain one mentioned in my post.
    This is totally different than spanakopita as the phyllo is different and of course the filling.
    and the lenten version

  21. This is an excellent dish to represent Greece sis. Thank you so much for participating in our attempts to bring attention to World Food Day and to feed the world!!!!

  22. Ivy

    Val. what are blogging sisters for if we don’t help each other. I am now working on the post for my entry for Cyprus.

  23. Mike says:

    That’s really interesting–I’ve never seen a pie like this, but it looks absolutely delicious! I wish I could get my hands on a high enough quality cheese to make this. One of these days, for sure

  24. elly says:

    I have never had this kind of dough, Ivy, but wow does it look good. Your pita has my mouth watering with all that creamy cheesy filling!

  25. Lisa says:

    How I would love to eat at your house. I’m just drooling over that delicious feta. What a delightful dish!

  26. arfi says:

    i’ll submit my entry for your event this week, ivy. am not well at the moment, but hey… i’m managing. looks a great pie!!

  27. Ivy

    Hey Arfi. Hope it’s nothing serious. Get well soon and thanks.

  28. […] Making phyllo from scratch may be a little bit intimidating, not that it’s difficult to make. However, using ready made phyllo is still good and there are lots of things you can make with it. These snacks are so easy to make and have such a wonderful flavour.   Any kind of cheese that does not melt can be used and you can flavour them with your favourite spices. I used ready made kourou phyllo but if you wish to make it yourself, see my Kourou Tyropita. […]

  29. Hey Sis…today is World Food Day!!! I wanted to thank you wholeheartedly for sharing this experience with me. Come on over and join our conga line!!!

  30. Jude says:

    Ooh a phyllo and pastry hybrid… Sounds so interesting!

  31. Lakshmi says:

    Thanks for the step by step instructions. It really helps people like me who rarely bake.

  32. Tyropita says:

    […] Tyropita with Kourou Phyllo […]

  33. […] Tyropita with Kouroy Phyllo […]

  34. […] made a similar roulade today but I made a different phyllo similar to kourou which is a phyllo with butter and yoghurt.   The minced meat was not cooked but as I said I […]

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