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Peinirli (Open-top pies)

Peinirli (Open-top pies)


Peinirli means 'with cheese' and is a wonderful open-topped Greek pie. You won't be able to resist!

  • Feeds 5 Feeds 5
  • Ready in 1 hour

Each serving contains

  • Energy
    1720kj 411kcal
  • Fat
    Med 28%
  • Saturates
    High 56%
  • Sugar
    Low 6%
  • Salt
    High 41%

% of adult’s reference intake | Carbohydrates per serving : 39g

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For the pastry

  • 200g Co-op plain white flour, plus extra for dusting
  • 50g wholemeal flour
  • ½ tsp Co-op instant dried yeast
  • 1 tsp salt
  • 1 tsp Fairtrade caster sugar
  • 110ml Co-op semi-skimmed milk, slightly tepid
  • 25g Co-op unsalted butter, softened, plus extra, melted, for brushing
  • Pinch of dried oregano, to serve

For the fillings

  • 2–3 tomatoes
  • 1 tbsp Co-op Italian tomato purée
  • 50g Co-op Greek Feta cheese, crumbled
  • 4–5 Kalamata olives, sliced
  • 100g Gruyère cheese (or other hard cheese), grated
  • 1/4 red onion, thinly sliced
  • 1 slice Co-op British ham, cut into strips
  • 50g goat’s cheese, crumbled
  • 2 sundried tomatoes, finely sliced


  1. To make the pastry, stir all the dry ingredients in a bowl
  2. Add the milk and butter, then mix with your hands until you have a soft dough
  3. Knead for 10 mins, until smooth and shiny
  4. It may appear a little sticky, but that will change as you knead — try flouring your hands if necessary
  5. Form into a ball, put in a clean bowl dusted with flour and cover
  6. Leave somewhere warm to rise for about 2-3 hours — you could leave it overnight
  7. When it’s ready, roll the dough into a sausage shape on a clean, floured surface
  8. Line a large baking tray. Cut the dough into five equal pieces
  9. Flatten each piece, roll into an oblong, then put on the tray
  10. For the fillings, cut a slice off the top of each tomato, then grate them into a bowl
  11. Transfer to a sieve and let the juices run, leaving just the pulp and seeds of the tomatoes
  12. Mix in the tomato purée
  13. Mix together the Feta and olives in one bowl, the Gruyère, red onion and ham in another, and the goat’s cheese and sundried tomato in a third
  14. Preheat the oven to 200°C/fan 180°C/gas 6
  15. Moisten the edges of each piece of pastry with water
  16. Fold the long edges inwards by about ½cm to create a small rim on each side
  17. Next, take the two ends of the rim on one of the short sides of the pastry, then fold and squish together into a point
  18. Repeat on the opposite side to create a boat shape
  19. Spread the tomato mixture over the base, then fill the peinirli with the different fillings, as you like
  20. Bake for about 18–20 mins, until the pastry is cooked and golden
  21. Brush straight away with melted butter, sprinkle with oregano and serve immediately

This recipe is by Irini Tzortzoglou