# Turkish-Style Cheese Boat Pies

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

Boat-shaped yeasted breads filled with cheese, potato, pesto, sun-dried tomatoes and olives.

Servings: 4 · Prep 40 min · Cook 14 min · Baking

Vegetarian · Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Turkish-Style Cheese Boat Pies](https://image.fridge.menu/adaptations/1evg17ng/19cbdab0b4e837732a14cca6752136a97ec73e2ccdd6271e39a61608a4c205b9.jpg)

## Ingredients

- 10 g [Yeast](https://fridge.menu/en/i/yeast)
- 350 ml [Water](https://fridge.menu/en/i/water) — room temperature
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 500 g [Plain flour](https://fridge.menu/en/i/flour)
- 250 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — fresh
- 100 g [Feta](https://fridge.menu/en/i/feta)
- 2 pcs [Potatoes](https://fridge.menu/en/i/potato) — cut into paper-thin slices
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 50 g [Pesto](https://fridge.menu/en/i/pesto)
- 50 g [Sun-dried tomatoes](https://fridge.menu/en/i/sun-dried-tomatoes) — dried
- 75 g [Olives](https://fridge.menu/en/i/olives)
- 1 bunch [Basil](https://fridge.menu/en/i/basil) — fresh

## Steps

1. Dissolve the yeast in the water, then add the flour, olive oil and salt.
2. Knead the dough in a mixer on medium speed for 10 minutes, until it becomes elastic, smooth and soft. (10 min)
3. Transfer the dough to a bowl greased with olive oil, turning it so it is coated with oil on all sides.
4. Leave the dough to rise, covered, first for 30 minutes on the worktop, then refrigerate for 10–24 hours.
5. 1 hour before baking, preheat the oven with a baking stone to maximum temperature. (60 min)
6. Dust the worktop with flour.
7. Divide the cold dough into portions for the number of people and roll each into an elongated oval, folding up the edges so they are a little thicker.
8. Place the shaped pieces on baking paper, two per sheet if you like.
9. Tear the mozzarella into pieces, crumble the feta and scatter both over the dough.
10. Arrange the potato slices on top.
11. Mix the garlic with the olive oil and pesto, drizzle over the potatoes, then add the sun-dried tomatoes and olives.
12. Lower the oven temperature to 210°C (fan) and transfer the paper with the pies onto the hot baking tray.
13. Bake for about 13–15 minutes, or until the bread is crisp and golden. (14 min)
14. Before serving, sprinkle with finely chopped basil.

Published 2026-10-07

https://fridge.menu/en/r/cheese-boat-pastries-1evg17ng

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