Feta & Herb Pull-Aparts

This week in the Orthodox calendar is what us Greeks call Cheesefare Week, the last week before the Great Lent begins next week. Traditionally, no meat is eaten but everyone can go bonkers with dairy and cheese. I thought this recipe to be ideal for Cheesefare as it features two of Greece’s most well-know cheeses: Feta and Kasseri. Feta you are aware of: made of goat or sheep’s milk (or a combo of the two) and this briny, tart, creamy and rich cheese is enjoyed throughout Greece and if you follow this blog, you’ve seen it used in more than just a Greek salad.

The other cheese is Kasseri, a sheep’s milk cheese, medium in body, not too salty and often served as a table cheese at the Greek table. I also really enjoy cheese with a couple of toasts in the morning for breakfast. This recipe of Feta & Herb Pull-Aparts is more apt for lunch or dinner and ideal as an appetizer or offering for a buffet setting.

I saw this recipe on Kulsum’s blog, Journey Kitchen last summer and I instantly fell in love with this savory take on the more well-know sweet Pull-Aparts. Kulsum shares her love of Feta in this post and here I am, repaying her with homage to her recipe and to Greek cheeses. I noticed her dough recipe was similar to my pizza dough recipe – so I went with that.

My filling mixture also differs but I may even have offered up a whole new filling mixture tomorrow, or at another time of year. The recipe concept is pragmatic – choose the filling you like and offer them up the next time you’re hosting a dinner. The best part of these Pull-Aparts is that you actually get cheese in these. Sadly, my recollection of any other cheese bread has left me underwhelmed ( save for grilled cheese sandwich). Bottom line – these are tops!

For the Feta & Herb Pull-Aparts (Τυρόψωμο) recipe, please purchase my Everything Mediterranean cookbook.

 

© 2011 – 2014,
Peter Minakis

. All rights reserved.

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40 Comments for “Feta & Herb Pull-Aparts”

says:

It’s early in the morning here as we are once again off to Kastellorizo (I’ll say hi for you!). I’m really tired at the moment but these pull aparts look like they would really sort me out before we leave. Alas, I have only my cup of tea!
Julia

says:

Yummmm! I saw Kulsum’s post too some time back and was wiping serious pools of drool off my keyboard. You did an incredible job with your rolls – they look so perfect and airy and that feta kasseri combo you got going on inside looks mouth watering. I am totally cheese whoring it up this week as I will be fasting from all the animal products for lent.

says:

Υπέροχο το τυρόψωμό σου Peter, όχι μόνο για την Τυρινή, αλλά και για κάθε εβδομάδα!

says:

Ωωωωωω! λαχταριστά. Μου περίσσεψε λίγη ξυνομυζήθρα , έχω και γραβιέρα και πάω να τα φτιάξω τώρα! Σε κρητική παραλλαγή!

says:

OH MY, Peter, you have done it this time. To date, I crave only my Canadian aunt’s cheese bread but it’s entirely different, almost a quick bread (though not) but the savory take on morning rolls with cheese, OH MY.

says:

I am loving your slide shows at the end of your posts. Any homemade bread recipe catches my eye, but one filled with incredible Greek Cheeses is definitely going to find its way into my oven very soon!
:)
YUM
Valerie

says:

Hi Peter – that filling sounds terrific with all those herbs and spices. Wow!
Great photo, I can feel that beautiful soft bread.
LL

says:

Wow – love this sort of sharing bread (don’t think we use the term ‘pull-aparts’ in the UK, but I like it). I’m not familiar with many Greek cheeses so am pleased to discover another. I’ll have to look out for Kasseri.

says:

I always make the mistake to come to your blog when I’m hungry and end up wanting every last piece of food I see here. Like Joanne, I’m impressed with your baking skills and those pull apart rolls look SO good.

says:

It’s not only the greeks who call this week Cheesefair week – but all orthodox christians:) I’ll make this as it looks so easy and good!

Dennis Clark

says:

These were a really big hit with my dinner guests. I followed the recipe very closely, and they came out beautifully. Not only that, but it was actually rather fun making them! Thanks so much for this and all your other very creative food ideas.

says:

Perfect perfect bread and what fabulous flavors. Now it must be my turn to make this gorgeous, flavorful bread. We are feta fanatics here as well, and this bread is a meal in itself! Fantastic, Peter! And you are some bread baker! Wow!

says:

These look ridiculously good. I’m not one to make a lot of bread, but I know I will definitely be making these at some point.

Natasha O

says:

Hi there, I have been subscribed to this blog for some time now but unfortunately, if you continue to post mostly just advertisements for your new book, I will be forced to unsubscribe. I get enough spam, I am interested in this site as a food blog only, not cookbook advertisements.

Thanks & have a great day!

says:

Natasha, thanks for your comment. Many of the recipes that are now in my cookbook were at one time posted, available to all on the blog. This blog has been in existence since 2007, where I spent my own money testing out recipes, took the time to perfect the dishes, photograph and share on my blog – all at no cost to the many readers who follow this blog.

Fast forward to 3 years ago, I left my full time job in the financial field to pursue this passion for food full time. This gamble has paid off with catering requests, Greek Supper Clubs, special food orders and…the cookbook. Many recipes were pulled off the site as they appear in the book and my reposting the dishes with a reminder that you (and many readers) may get those recipes in the book is a blog PSA. The book is a big part of how I make my living so, if find that my attempt to get my readers to by a cookbook full of 300 recipes for $20 (under 7 cents per recipe) is outlandish, then maybe you should unsubscribe.