Cheese Boat Pie

5 from 1 vote

This Cheese Boat Pie is my easy version of Georgian Khachapuri, a cheese boat style bread that is filled with several types of cheese and absolutely delicious.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: Georgian

Servings: people

Calories: 343kcal

Author: Emily Roz

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 6-8 people.

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.

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 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.

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