{"id":49777,"date":"2025-10-02T15:29:49","date_gmt":"2025-10-02T19:29:49","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49777"},"modified":"2025-10-27T13:26:59","modified_gmt":"2025-10-27T17:26:59","slug":"my-greek-table-pbs-diane-kochilas-kaseropita-kourou","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/recipes\/my-greek-table-pbs-diane-kochilas-kaseropita-kourou\/","title":{"rendered":"Chef Diane Kochilas’ Kaseropita Kourou"},"content":{"rendered":"

Chef Diane Kochilas of\u00a0My Greek Table\u00a0<\/em>on PBS shares a recipe from her latest cookbook, Athens: Food, Stories, Love\u00a0<\/em>(out Oct. 28)<\/h4>\n
\"Kasseropita<\/a>

Kasseropita Kourou is filled with kasseri, a sweet and nutty yellow sheep’s milk cheese that melts beautifully. Photo by Thomas Gravanis and Yiannis Sikianakis.<\/p><\/div>\n

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\"Kasseropita<\/div>\n<\/div>\n

Kaseropita Kourou<\/h2>\n
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The most famous place in Athens for this insanely fattening but delicious cheese pie is a small shop called <\/strong>Dodoni, on Lykourgou Street, near Omonoia.<\/span>
<\/div>The shop was opened in 1972 just across the street by four brothers who hailed from Arta, a coastal town in the southern part of Epirus, in northwestern Greece, where savory cheese pies are a long-standing tradition thanks to the history of shepherding and cheesemaking in the region.<\/span>
<\/div>Now, a second generation of first cousins continues to run the operation, still making everything by hand. Their kourou is meltingly delicious, larger than most, shaped into a circle instead of a half moon, and filled with kasseri, a sweet and nutty yellow sheep\u2019s milk cheese that melts beautifully.<\/span>
<\/div>They wouldn\u2019t, of course, part with the recipe that has kept two generations in business, so this is as close an approximation as possible!<\/span>
<\/div>From <\/em>ATHENS, by Diane Kochilas. Copyright \u00a9 2025 by the author, and reprinted with permission of St. Martin's Publishing Group.<\/em><\/span><\/div>\n
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Servings <\/span>16<\/span> to 20 people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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For the filling<\/h4>