(No Ratings Yet)
Loading...A beloved staple from the Imereti region of western Georgia, this round cheese pie features a soft, enriched yeasted dough wrapped around a generous filling of stretchy, salty cheese. Baked until golden and bubbling, it is best eaten hot when the cheese is molten and stringy.
Prep Time75 mins
Cook Time25 mins
Total Time100 mins
Servings4
Yield4 pies (4 servings)
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 4 gSugar
- 26 gProtein
- 820 mgSodium
- 220 mgPotassium
- 380 mgCalcium
- 3.2 mgIron
- 1 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp granulated sugar
- 1 tsp fine sea salt
- 3/4 cup (180 ml) warm whole milk (about 110°F)
- 1/4 cup (60 g) plain whole-milk yogurt
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
For the cheese filling
- 2 cups (220 g) grated sulguni or low-moisture mozzarella
- 1 cup (140 g) crumbled feta cheese
- 1 large egg
- 2 tbsp (30 g) plain whole-milk yogurt or sour cream
For the egg wash
- 1 egg yolk
- 1 tbsp whole milk
- 1 tsp unsalted butter, melted (for brushing after baking)
Directions
- In a small bowl, stir the yeast and sugar into the warm milk and let stand for 5 to 8 minutes until foamy. In a large bowl, whisk together the flour and salt, then add the yeast mixture, yogurt, melted butter, and beaten egg. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Meanwhile, prepare the filling: combine the grated sulguni (or mozzarella), crumbled feta, egg, and yogurt in a medium bowl and mix well with your hands or a fork until evenly blended and cohesive.
- Punch down the risen dough and divide into 4 equal balls. On a lightly floured surface, roll each ball into a 7-inch round about 1/4-inch thick. Spoon about 1/3 cup of the cheese filling into the center of each round, leaving a 1-inch border.
- Gather the edges of the dough up and over the filling, pinching tightly to seal completely. Turn each piece seam-side down and gently flatten with your palm, then use a rolling pin to carefully roll into a 7- to 8-inch round, keeping the filling evenly distributed and sealed inside.
- Whisk the egg yolk with the milk for the wash. Place the pies on two parchment-lined baking sheets, brush the tops evenly with the egg wash, and let rest for 10 minutes while the oven heats.
- Preheat the oven to 400°F (200°C). Bake the pies for 20 to 25 minutes, switching the sheets halfway through, until deeply golden brown on top and the cheese is fully melted and just starting to ooze at the seams.
- Remove from the oven, brush immediately with the melted butter, and let cool on the pan for 3 to 5 minutes so the cheese sets slightly. Serve hot, whole or cut into wedges, while the filling is still stretchy.
Cook’s Notes
- A 50/50 blend of low-moisture mozzarella and feta is the closest accessible substitute for traditional sulguni; adding a small handful of grated parmesan boosts the salty, tangy punch.
- Seal the filling very tightly before flipping — any gap will cause cheese to leak and burn on the pan. Chilling the filled pies briefly in the fridge helps them hold their shape during the second roll.
- Always brush with butter the moment the pies come out of the oven; this is what gives the crust its signature glossy sheen and soft, tender edge.
- Serve immediately for the classic stretchy cheese pull, or pair with a simple salad of cucumber, tomato, and walnut for a traditional Georgian meal.
- Leftover pies reheat well in a 350°F oven for 8 to 10 minutes; avoid the microwave, which makes the dough tough and the cheese rubbery.
