Pie: Rolled Cheese Pie

The Lemnian homemakers made pies year round and these were prepared whenever the ovens were fired for baking bread. Carnival, however, was the time that bakers lit their ovens purely for the purpose of baking the neighbourhoods' pies. Cheese pies made with fresh cheese, vegetable pies made with aromatic greens that were in season at the time and, naturally, pumpkin pies, which housewives stored for just such an occasion.

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1 kg of flour
½ cup of olive oil
warm water, as much as needed

For the filling
2 tubs of fresh cheese, 8 oz each
6 eggs
2 tbs of dill, finely chopped
1 tbs of olive oil per pie


Preheat oven at 180°C.

1.  Put the flour in a bowl, combine with the salt and olive oil, add warm water and knead. This should produce a medium dough.

2.  Separate the dough into balls and allow to rest for a while.

3.  Crumble the cheese, beat the eggs and combine with the cheese; add the dill and a little pepper.

4.  Roll out the pastry finely, sprinkling with corn flour, and cut into 30cm by 12cm strips.

5.  Place some filling along the length of the strip and roll up into a long baton; form into a figure 8 by coiling the ends in opposite directions and arrange on a greased baking tray.

6.  Once the tray has been filled, brush a tablespoon of oil over each pie and bake.

7.  Remove from oven and pour over the remaining oil and arrange on platter.



Instead of brushing with oil prior to cooking, you may like to use a mixture of beaten egg and milk. This will make the pie softer and possibly more digestible.
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