Why You’ll Love This Recipe
Peinirli, often described as Greek cheese boat bread, is a deeply comforting and satisfying dish with roots in traditional Greek baking. It features a soft, pillowy dough shaped into a boat and filled generously with melted cheese, creating a rustic yet irresistible result. What I love most about Peinirli is its versatility. It works beautifully as a main dish, a shared appetizer, or even a savory brunch option. When I first made this at home, I was surprised by how approachable it was despite its impressive appearance. The dough is forgiving, the filling is simple, and the final result feels both homemade and special. Fresh from the oven, with golden edges and bubbling cheese, Peinirli delivers warmth, richness, and pure comfort in every bite.
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Peinirli (Greek Cheese Boat Bread) – A Classic Greek Comfort Bake
- Total Time: 1 hour 45 minutes
- Yield: 4 peinirli
- Diet: Vegetarian
Description
Peinirli is a traditional Greek cheese-filled boat-shaped bread made with soft yeasted dough and a rich, gooey cheese filling, baked until golden and perfect as a snack or light meal.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm milk
- 2 tbsp olive oil
- 1 large egg
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 egg yolk (for brushing)
- 1 tbsp milk (for egg wash)
Instructions
- In a bowl, dissolve yeast and sugar in warm milk; let sit for 5–10 minutes until foamy.
- Add egg, olive oil, salt, and flour; mix and knead until a soft dough forms.
- Cover and let dough rise in a warm place for about 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Punch down dough and divide into 4 equal portions.
- Roll each portion into an oval and slightly flatten.
- Fold edges inward and pinch ends to form a boat shape.
- Fill center with mozzarella and feta cheese mixture.
- Brush dough edges with egg yolk mixed with milk.
- Bake for 18–22 minutes until bread is golden and cheese is melted.
- Cool slightly and serve warm.
Notes
- You can add an egg in the center during the last 5 minutes for a richer version.
- Kasseri or kefalotyri cheese can be used instead of mozzarella.
- Best enjoyed fresh and warm.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Greek
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour forms the structure of the dough, creating a soft interior with a lightly crisp exterior once baked.
Instant yeast
Yeast allows the dough to rise, giving Peinirli its signature airy and tender texture.
Warm water
Warm water activates the yeast and helps bring the dough together smoothly.
Olive oil
Olive oil enriches the dough, adds flavor, and keeps it soft after baking.
Salt
Salt strengthens the dough structure and balances the richness of the cheese filling.
Sugar
Sugar feeds the yeast and adds subtle balance without making the bread sweet.
Mozzarella cheese
Mozzarella melts beautifully and provides the stretchy, gooey texture associated with Peinirli.
Feta cheese
Feta adds a salty, tangy contrast that defines the traditional Greek flavor profile.
Egg
Egg is used for brushing the dough edges, giving them a glossy, golden finish.
Butter
Butter can be added after baking for extra richness and shine.
Directions
Begin by combining warm water, yeast, and sugar in a bowl. Allow the mixture to rest until foamy. Add olive oil, salt, and flour gradually, mixing until a soft dough forms. Knead the dough for several minutes until smooth and elastic, then place it in a lightly oiled bowl, cover, and let it rise until doubled in size.
Once risen, divide the dough into equal portions. Roll each piece into an oval shape and fold the edges inward, pinching the ends to form a boat shape. Transfer the shaped dough to a lined baking tray.
Fill the center of each boat with a mixture of mozzarella and feta cheese. Brush the edges with beaten egg. Bake in a preheated oven at 200°C until the dough is golden and the cheese is melted and bubbly. Optionally brush with butter immediately after baking and serve warm.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields 4 Peinirli breads. Preparation takes approximately 25 minutes, rising time is about 60 minutes, and baking requires 15–18 minutes. Total time is around 1 hour and 45 minutes.
Storage/reheating
Store leftover Peinirli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 8–10 minutes to restore texture and flavor. Avoid microwaving, as it may soften the bread excessively.
Variations and Customizations
Peinirli is highly customizable and adapts well to different fillings. You can add cooked sausage, ham, or ground beef for a heartier version. For a vegetarian option, include sautéed mushrooms, spinach, or roasted peppers.
Cheese combinations can also be adjusted. Kefalotyri, kasseri, or even mild cheddar can be used alongside or instead of mozzarella. For extra richness, crack an egg into the center during the last few minutes of baking.
Herbs such as oregano or thyme sprinkled over the cheese enhance aroma and flavor. These variations allow you to personalize the recipe while keeping its traditional essence.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 430 kcal |
| Protein | 18 g |
| Carbs | 42 g |
| Fat | 22 g |
| Saturated Fat | 11 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Expert Tips & Customizations
Do not overfill
Too much cheese can cause overflow during baking.
Seal the boat ends well
This helps the dough maintain its shape.
Use room-temperature dough
It shapes more easily and bakes evenly.
Serve immediately
Peinirli is best enjoyed fresh and warm.
FAQs
Is Peinirli similar to pide?
Yes, it is very similar in shape and concept, with regional Greek variations.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight and baked the next day.
Can I freeze Peinirli?
Yes, freeze baked Peinirli and reheat in the oven before serving.
What cheese is traditional?
Feta and kasseri are commonly used in traditional versions.
Can I make it without yeast?
Yeast is recommended for proper texture, though flatbread versions exist.
Can I add eggs on top?
Yes, adding an egg near the end of baking is very popular.
Conclusion
Peinirli (Greek Cheese Boat Bread) is a comforting, versatile recipe that brings traditional Greek bakery flavors into your home kitchen. With its soft dough and rich cheese filling, it is a satisfying dish perfect for sharing or enjoying on its own.
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