This Cheese Boat Pie is inspired by Georgian Khachapuri, a cheese boat style bread that is filled with several types of cheese and absolutely delicious. My take on this dish is a simpler and easier version. This recipe only requires two ingredients for the dough and is ready in 45 minutes.
I feel like there's always a misconception about bread recipes. They're always deemed as super hard and difficult, when in reality, recipes like this Cheese Boat Pie is honestly so simple. The dough comes together in less than 5 minutes only using two ingredients, and then you only have to cook the pie for around 25 minutes. It comes together so easily and is perfect for you to serve for a gathering.
If you're looking for a few more cheese appetizer ideas, you'll want to check out my Burnt Basque Chilli Cheesecake, it's the perfect appetizer with four different types of cheeses in it!
Or, if you're looking for more simple bread recipes like this one, check out my 3-ingredient bagel recipe that is so perfect to make in advance and to have throughout the week!
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Why You'll Love This Recipe
- 2-Ingredient Dough: A traditional Georgian bread dough requires a handful of ingredients and time to let the dough rise. With my recipe, you only need self-raising flour and Greek yogurt, and about 5 minutes of your time. It's so simple and honestly tastes incredible.
- Appetizer: I love making fun, interesting, but simple appetisers for when I have friends or family round for dinner. This cheese boat pie is perfect for that. It comes together in less than 45 minutes and can even be prepared in advance, and placed into the oven when ready to serve. These deep-fried stuffed olives are a perfect pairing for these cheese boat pies if you're looking for another appetiser!
- Versatile: Although I've used mozzarella, feta, and cottage cheese in this recipe, you can use whatever cheese variations you love best. You could even put some other bits and bobs in there like chopped chorizo, ham, olives, or sun-dried tomatoes.
If you love these 2-ingredient dough recipes, you've got to check out my feta spring flatbreads, cheat bao buns, and the simplest of them all, my 2-ingredient bread bites.
Ingredients
- Self-raising flour: The reason why we use self-raising flour for this recipe is because it removes all the unnecessary and lengthy steps that go into making the more traditional recipe of Georgian Khachapuri. By combining self-rising flour (due to the baking powder in the self raising flour) and greek yogurt, we are able to create a light and fluffy dough that comes together in less than 5 minutes.
- Greek yogurt: Greek yogurt serves a dual purpose in this recipe. Firstly, it contributes to the richness and moisture of the pie crust, ensuring it stays tender. Secondly, the acidity in the yogurt reacts with the baking powder in the self-raising flour, helping the crust achieve a light and flaky texture.
- Mozzarella cheese: Mozzarella, with its mild and melty texture, is a key player in the cheesy filling. It adds a gooey and stretchy quality, creating that classic, satisfying cheese pull when the pies are cut open. Mozzarella's subtle flavor complements the other cheeses without overpowering them. You could use whole mozzarella and tear it into bits or grated mozzarella. If you're looking for more starters with mozzarella, you'll love my chorizo and mozzarella air fryer bites.
- Feta: Feta brings a bold and tangy flavor to the cheese filling. Its crumbly texture disperses throughout the pies, providing bursts of savory goodness. If you're a fan of feta, then you've got to try out my Gochujang Feta Pastries.
- Cottage cheese: Cottage cheese enhances the creaminess and texture of the filling. Its small curds distribute evenly, creating a luscious and moist interior. One of the best things about cottage cheese is that it's so versatile, so if you've got some leftover and want to use it up, why not check out my 30-minute stuffed crust homemade pizza.
See the recipe card for full information on ingredients.
Ingredient Substitutions
- Self-raising flour: substitute with all-purpose flour and add 1.5 teaspoons of baking powder for every cup of flour to maintain the leavening effect.
- Greek yogurt: You can replace with plant-based soy yogurt which works really well, or sour cream can also do the trick. Make sure to be aware of the proportions, as they may differ depending on the type of yogurt you use.
- Mozzarella: Swap with Monterey Jack or mild cheddar for a similar melting quality. Alternatively, use a blend of cheeses like Gouda and Emmental for a different flavor profile.
- Feta: If you prefer a milder taste, substitute feta with goat cheese. For a non-dairy option, consider using a vegan feta for a cheesy flavour.
- Cottage cheese: Ricotta can be a good replacement for cottage cheese, providing a creamy texture. Silken tofu blended with a bit of lemon juice can work as a dairy-free alternative.
Recipe Variations
Vegan Cheese Boat Pies: If you're looking for a vegan alternative for this recipe, you're going to have to use a lot of vegan cheese, so I recommend getting a few good ones. For the dough, simply replace the greek yogurt with plant-based sugar free soy yogurt. Then for the cheeses, simply choose three cheese of your preference, one that is mozzarella-like, one more like feta, and one more like cottage cheese. Before placing your assembled cheese pie in the oven, simply glaze the edges with plant based butter or olive oil, and then place in the oven. Leave out the egg in the centre obviously. Enjoy! If you're cooking for some plant-based friends, or you yourself are plant-based, you should check out my Vegan Onigiri recipe or my Vegan Prawn Toast.
Meaty Cheese Boat Pies: If you're looking to spice this khachapuri recipe up a bit, then why not add in chopped pieces of chorizo into the base of the cheese filling. You could also add bits of cooked sausage or chicken to make it into more of a substantial dish.
Step-By-Step Instructions
Step 1: In a large bowl, combine your self raising flour and greek yogurt with a spoon. Once a roughly dough has formed, begin kneading. Knead for 2 minutes until a soft and light dough has formed. The dough should not stick to your hands, so if it is, add in a sprinkle more flour. Wrap in plastic wrap and set aside for 5 minutes.
Step 2: Preheat your oven to 220C/450F. Once your dough has rested, dust a clean surface with flour and roll out your dough until it's a large oval size that is about 0.5cm in thickness. Next, place your dough onto a baking tray ready to assemble.
Step 3: Spread a third of each cheese around the rim of the dough and add on a grind of pepper of it.
Step 4: Fold over the rim of the dough, making a cheesy crust, then fill the well of your boat with the remainder of your cheese. I layered first with feta, then cottage cheese, then mozzarella. Sprinkle over some more pepper. Whip one of your eggs in a bowl and then brush any open dough with egg wash. Place in the oven for 15 minutes, remove from the oven, create a well in the middle, crack in your egg, then place back in the oven for 6-8 minutes or until your egg is cooked. Remove from the oven and enjoy!
Top Tips!
- Every Greek yogurt is different in thickness, so make sure that if your yogurt is more liquid, then begin by adding small amounts, and slowly adding more until the dough forms a soft and light ball, but doesn't stick to your hands.
- Assemble your cheese pie on your baking tray. Transferring it from a clean surface and then onto a baking tray is a bit of a mess, so make sure to roll out your dough on a clean surface, but then transfer it to your baking tray before adding your cheese toppings.
- When baking the egg at the end, to check if its cooked, give it a wobble in the oven, if it shakes a lot, then it's not ready, even if it looks ready on the top. It'll be ready when there's minimal wobble.
What To Do With Leftovers
Storage: Store any leftover cheese boat pies in an airtight container in the refrigerator for up to 3-4 days.
Freeze: You can freeze the cheese boat pies in an airtight container for up to 3 months.
Reheat: To reheat these khachapuri bread boats, place in the oven at 180C/155F covered in kitchen foil for 20 minutes. Make sure that if the boats have been frozen, that they've fully defrosted before placing them in the oven.
Cheese Boat Pie FAQs
Yes, you can prepare the dough in advance and refrigerate it. This allows for easy assembly when you're ready to bake. Make sure to bring it to room temperature before rolling out.
Absolutely! Once baked, these pies freeze well. Ensure they cool completely, then wrap tightly in plastic wrap or foil. To reheat, thaw in the refrigerator overnight and warm in the oven.
Yes, you can substitute the self-raising flour with a gluten-free alternative. Keep in mind that the texture may vary, so experiment with different gluten-free flours for the best result.
Other Related Recipes to Consider
If you tried this Cheese Boat Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Cheese Boat Pie
Ingredients
For The Dough
- 150g self-raising flour
- 130g Greek yogurt
For The Cheese Filling
- 100g grated Mozzarella
- 100g feta, crumbled
- 150g cottage cheese
- 2 teaspoon ground black pepper
For The Topping
- 2 eggs
Instructions
- In a large bowl, combine your self raising flour and greek yogurt with a spoon. Once a rough dough has formed, begin kneading. Knead for 2 minutes until a soft and light dough has formed. The dough should not stick to your hands, so if it is, add in a sprinkle more flour. Wrap in plastic wrap and set aside for 5 minutes.
- Preheat your oven to 220C/450F. Once your dough has rested, dust a clean surface with flour and roll out your dough until it's a large oval size that is about 0.5cm in thickness. Next, place your dough onto a baking tray ready to assemble.
- Spread a third of each cheese around the rim of the dough and add sprinkle on 1 teaspoon of pepper.
- Fold over the rim of the dough, making a cheesy crust, then fill the well of your boat with the remainder of your cheese. I layered first with feta, then cottage cheese, then mozzarella. Sprinkle over some more pepper. Whip one of your eggs in a bowl and then brush the crust and any open dough with egg wash.
- Place in the oven for 15 minutes, remove from the oven, create a well in the middle, crack in your egg, then place back in the oven for 6-8 minutes or until your egg is cooked. Remove from the oven and enjoy!
Notes
- Every Greek yogurt is different in thickness, so make sure that if your yogurt is more liquid, then begin by adding small amounts, and slowly adding more until the dough forms a soft and light ball, but doesn't stick to your hands.
- Assemble your cheese pie on your baking tray. Transferring it from a clean surface and then onto a baking tray is a bit of a mess, so make sure to roll out your dough on a clean surface, but then transfer it to your baking tray before adding your cheese toppings.
- When baking the egg at the end, to check if its cooked, give it a wobble in the oven, if it shakes a lot, then it's not ready, even if it looks ready on the top. It'll be ready when there's minimal wobble.
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