whole wheat feta & gruyere cheese pies


I could live on bread and cheese. If it were up to me I could have it for breakfast, lunch and dinner 7 times a week (get the picture?) Thankfully I am neither gluten nor lactose intolerant yet old wise enough to know that when it comes to the proper intake of food that is good for you (or anything else at that matter) you have to learn to keep a balance and avoid extremes. Yes, by all means, try and follow some regular healthier eating guidelines but don’t beat yourself up if every now and then you indulge your craving for something that makes your soul happier than your body. And when you do, enjoy it. Don’t regret it.

Back to my carb addiction.

I have replaced half of the regular flour with whole wheat flour to make these cheese pies healthier. If you are not keen on using whole wheat flour you can always sub it with all purpose flour.

whole wheat feta & gruyere cheese pies

Makes about 32


225g self-raising flour

225g whole wheat flour

150 ml olive oil

200 ml warm water

1 egg yolk

2 teaspoons milk


100 gr feta cheese, grated

100 gr gruyere cheese *

1 egg, lightly beaten

pinch ground nutmeg (optional)

ground black pepper

white & black sesame seeds, poppy seeds

* use any cheese you like like Parmesan, cheddar or even mozzarella (for a milder taste)


  • Sift flours into bowl, stir in oil and water, mix until a soft dough forms. Knead dough with your hands until smooth on a floured surface.
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  • Cover and refrigerate for 1/2 hour (this will make it easier for you to form the dough later on).
  • In the meantime combine all ingredients of the filling in a bowl and mix thoroughly.
  • Divide dough into 4 balls. Roll out each dough into a circle appx 2 mm thick. Use a pizza cutter and slice into 8 triangles.
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  • Spoon 1 1/2 teaspoons of filling into the wider end of the triangle, flip both sides over to ensure that the filling is going to stay in place while baking and roll into a croissant shape.
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  • Place cheese pies on lightly greased oven trays (or use parchment paper – whatever you prefer), brush with combined egg yolk and milk, sprinkle them with the seeds of your choice and bake them in your preheated oven at 190 C for 20 minutes or until lightly browned.

Personal notes:

  • If you prefer a milder result you can sub the olive oil with sunflower oil. I prefer to use olive oil because I think the strong flavor of olive oil pairs well with the rustic cheeses

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