Khachapuri with greens
5 servings
80 minutes
Khachapuri with greens is a true embodiment of Georgian culinary tradition, where fluffy yeast dough filled with aromatic filling combines simplicity and sophistication. The cheese mixture of sulguni and imereti cheese enriched with egg becomes a tender base for the dish, while fresh herbs—cilantro, parsley, dill, and green onions—add a fresh, slightly spicy flavor. Baked to a golden crust, khachapuri emits an enticing aroma and is topped with melted butter before serving, making the texture even softer and velvety. The dish can be served as a standalone snack or accompanied by light salads and wine, making it an indispensable part of a warm and cozy feast.
1
Sift the flour (530 g) into a deep bowl, add yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until homogeneous, adding a little water (about 50 ml) if needed. Cover the bowl with the dough and let it sit for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or stored in the refrigerator.
- Wheat flour: 550 g
- Dry yeast: 5 g
- Coarse salt: 11 g
- Sugar: 10 g
- Milk 3.2%: 400 ml
- Vegetable oil: 7 ml
- Butter: 45 g
- Milk 3.2%: 400 ml
2
To make the filling, grate all the cheese coarsely, mix it with an egg, and add 20 grams of butter — if the cheese is fatty, you can do without butter: the filling should be sufficiently loose.
- Suluguni cheese: 510 g
- Imeretian cheese: 170 g
- Chicken egg: 1 piece
- Butter: 45 g
3
Roll out five portions of dough into circles 5 mm thick. Poke holes around the perimeter (preferably with a wooden skewer) to release air from the dough.
4
Finely chop all the greens and mix them, adding a little salt if needed. Place 150 grams of cheese filling — a mixture of Imeretian cheese with Suluguni and egg — and 20 grams of greens on each dough circle. Join and pinch the edges of the dough. Lightly sprinkle the pies with flour and roll out again to a thickness of 8–10 mm and the diameter of the baking forms.
- Suluguni cheese: 510 g
- Imeretian cheese: 170 g
- Chicken egg: 1 piece
- Green onions: 25 g
- Coriander: 25 g
- Parsley: 25 g
- Dill: 25 g
5
Make holes around the perimeter again and send the khachapuri to a preheated oven at maximum temperature for ten minutes. Before serving, brush the finished pies with melted butter.
- Butter: 45 g