This fluffy cheese pie on yeasted dough with herbs and olives bakes on a single sheet pan and fills the kitchen with a warm, savory aroma: a golden crust, stretchy cheese, and peppery bursts of olive. Perfect for a snack, an evening spread, or a quick dish alongside soup or salad.
Ingredients
- Yeasted dough — 1.1–1.3 lb | 500–600 g
- Olive oil or butter — 3–4 tbsp | 45–60 ml
- Fresh herbs (parsley/dill) — 1 bunch
- Hard cheese, grated — 7–9 oz | 200–250 g
- Olives (or black olives), pitted — 3.5 oz | 100 g
- Seasonings to taste (black pepper, chili flakes, dried garlic), plus a little salt if desired
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C. Line a sheet pan with parchment.
- Roll the yeasted dough into a thin round or rectangle sized to the sheet pan and transfer it to the parchment.
- Using a decorative knife or a sharp blade, make shallow crosshatch cuts over the surface, slicing only the top layer to form small squares.
- Mix the oil with finely chopped herbs and seasonings, then brush evenly over the dough. Scatter the grated cheese and olive slices on top.
- Bake for 18–22 minutes, until deeply golden and the cheese is melted. Let the pie cool slightly, then cut along the scored grid.
Nutritional Value per Serving
| Calories | 325 kcal |
|---|---|
| Protein | 12.5 g |
| Fat | 14 g |
| Carbohydrates | 36 g |
| Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 780 mg |
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Tips and Variations
- Cheeses: Russian-style cheese, Gouda, cheddar, suluguni, or a blend of several all work well for a fuller flavor.
- Aroma: add a pinch of dried oregano or basil, or press in a garlic clove and stir it into the oil.
- Add-ins: try red onion rings, thin tomato slices, or sweet bell pepper.
- Texture: for a crispier edge, roll the dough a little thinner; for a more pillowy result, leave it slightly thicker.
- Oil: butter gives a creamier flavor, while olive oil adds a Mediterranean note.
Frequently Asked Questions
Can I use store-bought dough?
Yes — use puff pastry dough with yeast or regular yeasted dough. Let it thaw and warm slightly at room temperature, then roll it out.
What can I use instead of olives if I don’t have any?
Black olives, sun-dried tomatoes, capers, or thinly sliced cornichons all work well. Add to taste to keep the savory edge.
How do I store leftovers and reheat them?
Let the pie cool, wrap it in film or place it in a container, and refrigerate for up to 2 days. Reheat for 6–8 minutes in a 356°F | 180°C oven; the crust will turn golden again.