Lisbon – City Of Street Art
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
In Greece, peinirli (pronounced PEE-nee-rlée) is the soul of late-night snacking – a warm, boat-shaped flatbread brimming with creamy cheese and savory fillings. Originating from the Black Sea region and brought to Greece generations ago, peinirli is sometimes called a “Greek pizza boat.” Its name derives from the Turkish word peynirli, meaning “with cheese,” and it perfectly captures what makes this dish special: pockets of molten cheese cradled in a tender, hand-rolled dough. Imagine biting through a golden-brown crust to find oozy kasseri or feta cheese (often mixed with mozzarella) under a sprinkle of herbs. The contrast of crispy edges and a fluffy interior, warmed by bubbling cheese, is irresistible. In Greek bakeries and tavernas, peinirli is a beloved comfort food, often enjoyed hot from the oven. It’s versatile, too: a crackling egg can be cracked into the center before baking, or spiced meats can be added for hearty flavor.
The aroma of baking peinirli evokes home: the yeasty scent of fresh dough combined with olive oil and garlic, and the tangy scent of baked cheese. In many Greek households, peinirli is served at brunch or late-night feasts alongside salad and olives. For dinner parties, it can be made larger and sliced to share, or made small as party bites. This recipe keeps the approach simple and welcoming, showing how home cooks have adapted an old-world favorite to modern kitchens. The method is straightforward: a fluffy yeasted dough is rolled into ovals with pinched-up edges, cheese (and any toppings) are filled inside, then each boat is baked until golden. The result is a warm, savory treat: salty, creamy, and utterly comforting.
6
servings15
minutes15
minutes570
kcalThis easy Peinirli recipe makes boat-shaped Greek flatbreads filled with melted cheese. The dough is kneaded and allowed to rise briefly, then shaped into oval boats with raised edges. A mixture of cheeses (such as feta and mozzarella) is spooned into each boat; optional toppings like chopped bacon, sliced peppers, or a cracked egg can be added before baking. Baked until golden and crisp, each peinirli boat has a crunchy crust and a gooey, herb-infused center. Serve them warm as a delicious snack or light meal.
Dough: All-purpose flour – forms the structure of the crust. (About 2 ½ cups; substitute a gluten-free flour blend if needed.)
Yeast: 1 packet (7 g) active dry yeast – for a light, fluffy rise. (Proof with ½ tsp sugar in warm water.)
Sugar: ½ teaspoon – feeds the yeast for good fermentation.
Salt: 1 teaspoon – enhances dough flavor.
Water: ¾ cup lukewarm – to activate the yeast and bind the dough.
Olive Oil: 1 tablespoon – adds flavor and tender texture to the dough.
Cheese Filling: Crumbled feta (½ cup) and shredded mozzarella (1 cup) – tangy feta adds saltiness, mozzarella gives melt and stretch. (Alternatively use kasseri or cheddar, or all mozzarella.)
Optional Toppings:
- Cooked crumbled sausage or chopped bacon (½ cup) – for a meaty version.
- 2 scallions or green onions, thinly sliced – for fresh mild onion flavor.
- Fresh parsley or dill (1–2 tbsp, chopped) – for a pop of color and herbiness.
- 2 eggs (large), cracked on top of two boats – to bake “sunny-side” style yolks into the center.
Additional Seasonings: 1 teaspoon dried oregano or za’atar (mix of thyme, sesame, sumac) – sprinkled on top of cheese for aroma.
Substitutions & Notes: Use any mix of melting cheeses you have. For vegetarian peinirli, omit meat or use chopped spinach/feta. To make it gluten-free, substitute an all-purpose gluten-free blend. If you prefer dairy-free, use vegan cheese and oil instead of butter.
Prepare the dough: In a large bowl or stand mixer, combine 1 packet yeast, ½ tsp sugar, and ¾ cup warm water. Let sit 5–10 minutes until foamy. Add 2½ cups flour, 1 tsp salt, 1 Tbsp olive oil. Mix (by hand or with dough hook) until a smooth dough forms. (Time: ~10 min kneading; +1–2 hours rise).
Let the dough rise: Oil a clean bowl lightly; transfer dough into it. Cover with plastic wrap or a towel and set in a warm spot. Let rise until doubled in size, about 1–2 hours.
Preheat the oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Shape the boats: Punch down dough and divide into 6 equal pieces. On a floured surface, roll each piece into an oval about 6–8 inches long and 4–5 inches wide. Pinch and fold the long edges up toward the center to form a “boat” shape, leaving the center open. Press the ends closed. Place each on the sheet. (Time: ~10 min shaping).
Fill with cheese and toppings: In a bowl, mix the cheeses with herbs, scallions, or other fillings. Spoon a generous mound of cheese mixture into each dough boat. If using eggs, gently crack an egg into the center of some boats on top of the cheese.
Bake: Place the baking sheet in the hot oven. Bake peinirli for 12–15 minutes, until the crust is golden and cheese is bubbling. If baking eggs, check around 12 min and remove when egg whites set but yolk is still slightly runny.
Garnish and serve: Remove from oven. If desired, sprinkle with extra parsley, chili flakes, or a little more olive oil. Serve each peinirli hot. Enjoy warm, as the crust will crisp as it cools slightly.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ≈570 kcal |
| Carbohydrates | 55 g |
| Protein | 25 g |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 520 mg |
Allergens: Contains wheat (gluten), dairy (cheese, butter), and eggs (if used).
Note: Swap ingredients as noted above to accommodate allergies.
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