Kourou (κουρού) is one of the savoury pie, that is sold in individual portions at every corner in Greece.
The name comes from Turkish kuru literally meaning dry.
In Turkey the dry poğaça (kuru poğaça) generally filled with white cheese and parsley and smaller sized than the kourou in Greece.
The Greek version of kuru poğaça , with rich dough and white cheese crumbles in the mouth.
for the dough:
3/4 cup yogurt
1/2 cup extra virgin olive oil
1 egg (optional)
1 T baking powder
3 1/2 cup flour
a pinch of salt
In a bowl put olive oil and yogurt. Add egg and whisk until thoroughly amalgamated.
Gradually add the flour, salt with baking powder.
Begin kneading the dough with your hands. Dough becomes firmer as you knead.
Your dough should be smooth.
Cover with plastic wrap and set aside for 30 minutes.
You can prepare it immediately if you are in hurry.
for the filling:
100 gr white cheese (grated)
100 gr fresh myzitra (or Ricotta cheese) (grated)
50 gr Graviera (Gruyere) cheese (grated)
a pinch of black pepper flakes
In a bowl, stir all the ingredients with a fork.
Make each dumpling by pinching off about an egg size piece of dough. Roll into a ball and flatten into a thick disc.
Put some filling in the middle of the dough. Bring the edges of the circle together over the filling and pinch them together.
Set each dumpling onto a greased baking tray.
1 egg yolk
Beat egg yolk in a small bowl.
Brush each kourou with egg yolk.
Bake in 180° C pre-heat oven for 30 minutes until golden brown.