Easter cheese pies (Flaounes)

These cheesy little pastries are perfect nibbles or finger foods. They are best eaten fresh.

  • 1 hr cooking
  • Makes 32 Item
  • Print
Looking for more pastry recipes?


Easter cheese pies (flaounes)
  • 2 teaspoon (7g) dry yeast
  • 1 cup (250ml) warm water
  • 1 cup (250ml) warm milk
  • 1 teaspoon salt
  • 2 teaspoon caster sugar
  • 5 cup (750g) plain flour
  • 2 tablespoon olive oil
  • 40 gram butter, melted
  • 1 egg, beaten lightly
  • 1/4 cup (35g) sesame seed
Cheese filling
  • 2 cup (250g) coarsely grated kasseri cheese
  • 1 1/3 cup (180g) coarsely grated haloumi cheese
  • 1 tablespoon semolina
  • 2 tablespoon finely chopped fresh mint
  • 4 eggs


Easter cheese pies (flaounes)
  • 1
    Combine yeast, the water, milk, salt and sugar in small bowl. Cover; stand in warm place about 10 minutes or until frothy.
  • 2
    Sift flour into large bowl, stir in yeast mixture, then oil and butter; mix to soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in large oiled bowl, turn to coat. Cover; stand in warm place about 1 hour or until doubled in size.
  • 3
    Meanwhile, preheat oven to 220°C/425°F. Oil four oven trays; line with baking paper.
  • 4
    Make cheese filling. Combine ingredients in medium bowl; season.
  • 5
    Knead dough on floured surface 2 minutes. Working with half the dough at a time, roll dough to 5mm thick; cut out 10.5cm rounds. Drop level tablespoons of filling into centre of each round; brush edge with egg. Shape into a triangle by folding over three sides; pinch edges together, leaving a little filling exposed.
  • 6
    Place pies on trays 3cm apart; brush with more egg, sprinkle with seeds.
  • 7
    Bake pies about 15 minutes or until browned and puffed. Serve warm or cold.

More From Women's Weekly Food