Greek Cheese & Olive Oil Savory Bun Recipe & Video—"Tiropita Koulouriou"
- Jul 27, 2024
- 7 min read
Updated: May 15
Better than store-bought cheese snacks by far!
Greek Cheese & Olive Oil Savory Bun—Simple Culinary Pleasures
In the bustling kitchens of Greece—both modern-day and those of by-gone times—amidst the aroma of freshly baked bread, one finds a cherished and often overlooked Greek delight: Tiropita Koulouriou.
This cheese and olive oil savory bun, rooted in ancient culinary traditions (See our sister site oliveoil.com for "The Evolution of an Ancient Greek Cheese Pie"), stands as a testament to the rich tapestry of Greek cuisine—one celebrated for its diversity and historical depth.
Greek Cheese Pies -- Tiropita, Kourou Tiropita, Tiropita Koulouriou
Tiropita Koulouriou distinguishes itself from the more familiar Tiropita that sandwiches a savory egg cheese mixture between delicate phyllo dough or the Kourou Tiropita made with a dough-like, buttery crust instead of phyllo. Unlike its counterparts, Tiropita Koulouriou embraces a simpler, yet no less flavorful approach.
Tiropita Koulouriou: A Savory Delight
Tiropita Koulouriou sets itself apart from other types of Greek cheese pies with its generous incorporation of cheeses, typically feta plus one other (of choice), directly into the dough. This amalgamation creates a dough that rises beautifully during baking, resulting in a bun that is fluffy, fragrant, and easy to eat. Whether tucked into a child’s lunch box, packed for travelling, or served as a snack or meal accompaniment, this cheesy delight is both versatile and savory.
A Healthy Alternative to Store-Bought Cheesy Snacks
Think of Tiropita Koulouriou as a healthier, tastier alternative to store-bought cheese snacks that often make parents cringe and cause adults to feel guilty about indulging in. Made with wholesome ingredients like olive oil, yogurt, eggs, and good quality flour, these buns are not only delicious but also nutritious.
The same savory satisfaction of popular cheesy snack, without the guilt.
With Tiropita Koulouriou, you can satisfy that craving for that semi-spicy, salty, cheese flavor without compromising on health. Indeed they are just the opposite, and what everyone—parents as well as cheese lovers the world over—are always on the lookout for: a healthy cheese-flavored snack. Perfect for any time of day, one bun makes a pleasurable snack, while several with a salad or bowl of soup can create a balanced and satisfying meal.
Tiropita Koulouriou is more than just a bun; it’s a testament to the delicious possibilities of combining tradition with wholesome ingredients and the dedication of a cook, be it from a professional kitchen or a home kitchen, taking the time and energy to create these nutritious buns for friends, family, or patrons.
Video: Savory Greek Cheese & Olive Oil Bun—Tiropita Koulouriou
Our beautiful food videographer made these buns for her family, bought the most perfect picnic basket, and then they all went out for a picnic. Tell us what you think of this video here? Does it make you want to go on a picnic, too? It certainly does us!
Recipe: Savory Greek Cheese & Olive Oil Savory Bun—Tiropita Koulouriou
Snack or meal
PJ KABOS Extra Virgin Olive Oil to use: Family Reserve Medium or Family Reserve Organic Medium
Makes: twenty or so buns, depending on the size
Ingredients
1 cup yogurt
3 eggs
500 grams (or 3½ cups) self-rising flour
½ tablespoon salt, or to taste
½ teaspoon pepper, or to taste
½ teaspoon paprika, or to taste
½ teaspoon oregano, or to taste
1 cup Kasseri cheese (or Parmesan or Gouda or whichever is your favorite), grated (not fine)
1 cup Feta cheese, crumbled (large pieces)
Preparation
Preheat fan-assisted oven to 180°C (350°F).
For the yogurt/olive oil/eggs: In a large bowl mix together PJ Kabos Extra Virgin Olive Oil, the eggs, and the yogurt.
In another bowl, thoroughly mix together all the dry ingredients. Add the dry ingredients to yogurt/olive oil/eggs and mix well.
Fold in the grated cheeses.
Line three baking sheets with bake paper. Using your hands pat out individual biscuits—about 1½ x 1½ inches (about 3.5 cm) in diameter each—and place on the cookie sheets as you finish them. Leave about 1½ inches spreading room between each biscuit.
If desired, brush the tops of the biscuits with milk. Sprinkle with a small amount of salt and paprika (or whatever is your preferred topping for buns; in the video it is poppy seeds).
Place all three cookie sheets—on different levels—in the fan-assisted oven.
Bake in fan-assisted oven for 20 to 25 minutes making sure to remove the biscuits before they start to burn. During the last 5 minutes, you might want to turn the oven down to 150°C (300°F).
Note A: If you don’t have a fan-assisted oven, bake one cookie sheet at a time at 200°C (400°F).
Note B: After baking and cooling, these biscuits freeze beautifully. Just place in an airtight container and take them out and reheat as needed.
Kali Orexi—Happy Eating!
The Most Recent Harvest (2025–26)
Please note: Phenolic levels and profiles vary with each harvest.
Extremely High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 995 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 14+ mg/20 g (far above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot
Secondary Use: Finishing, Vinaigrettes
Taste Intensity: Robust +
Very High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 699 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 10+ mg/20 g (well above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot, Finishing
Secondary Use: Baking, Cooking
Taste Intensity: Robust
High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 7+ mg/20 g (more than meets the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
High-Phenolic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 5+ mg/20 g (meets the EU health claim threshold)
No Pesticides
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
Extra Virgin Olive Oil
Phenols 250-300 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 3+ mg/20 g (below the EU health claim threshold; still an excellent EVOO)
No Pesticides
Kosher
Primary Use: Cooking, Baking
Secondary Use: Finishing
Taste Intensity: Delicate
Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil’s character and overall tasting experience.
A thoughtful exploration of aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape the tasting experience.
Subscribe and stay tuned — more chapters coming soon.
Please enjoy having a look around our websites and PJ Kabos Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc.
And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.
Please note: This article is for informational purposes only and should not be considered medical advice. Consult a healthcare professional for personalized guidance regarding your health and medical conditions.
PJ Kabos High-Phenolic Extra Virgin Olive Oil: For those who want to be good to their bodies.
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