If you’re searching for the perfect savoury finger food to complement your picnic spread or you simply just fancy a delicious snack, these Mediterranean-inspired three-cheese bakes are just what you need. They’re melt-in-your-mouth good and so simple to make!
I made a big batch of these for a picnic gathering in the park recently, and they were a total hit — everyone was asking for the recipe. Even the kids loved them, which makes them a guaranteed crowd-pleaser.
Ingredients
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300g plain flour, sifted
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1 teaspoon baking powder
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165g unsalted butter, at room temperature
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2 heaped tablespoons Greek yoghurt
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2 tablespoons double cream
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200g feta cheese, crumbled
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4 tablespoons Parmigiano Reggiano, grated (or good quality Parmesan cheese)
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2 tablespoons Manchego, grated (or a similar aged sheep’s milk cheese)
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2 eggs
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1 egg, whisked with a splash of water or milk (for egg wash)
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2 tablespoons extra virgin olive oil
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1¼ teaspoons dried mint
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freshly ground black pepper
- sesame seeds, 2 tablespoons (for topping)
Instructions
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Preheat your oven to 180°C (356°F). Line a baking tray with baking paper.
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Prepare the flour base: In a large bowl, whisk together the plain flour and baking powder. Cut the butter into small chunks, and rub it into the flour using your fingertips until the mixture is coarse — not quite as fine as breadcrumbs, but still crumbly.
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Mix wet ingredients: In a separate bowl, beat the eggs, and mix in the yoghurt, cream and extra virgin olive oil until combined.
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Add the cheeses: Fold the crumbled feta, Parmigiano and Manchego into the wet mixture. Mix in the dried mint and a generous sprinkle of freshly ground black pepper.
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Combine everything together: Pour the cheese mixture into the flour-butter mixture and combine until a soft dough forms.
Note: If the dough feels too loose or sticky (this can happen if your yoghurt is on the runny side or your eggs are large), sprinkle in extra plain flour a tablespoon at a time. Add just enough so the dough is pliable and easy to shape, but still soft — avoid adding so much that it turns stiff or tough.
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Shape: Take small portions of the dough and shape them into short cylinders, about 2-3 inches long.
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Egg wash: Place the cylinder-shaped pieces of dough on your prepared baking tray. Brush the tops with the egg wash and sprinkle with sesame seeds.
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Bake for 20-25 minutes, or until lightly golden.
Tips & Twists
- No salt necessary — the cheeses are salty enough!
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You can freeze the dough and bake from frozen; just add a few extra minutes to the baking time and bake until lightly golden.
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More feta? If you want a richer, cheesier flavour, feel free to add an extra 200g of feta to the mix. It’s totally optional — I do it sometimes when I want them extra indulgent and rich.
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I like to use a mix of white and black sesame seeds for topping — it adds a lovely contrast and looks more pretty. But if you only have white sesame seeds, they’ll work just fine.
To watch the recipe reel click here.
Enjoy!
