Mediterranean Cheese Foldovers: A Taste of the Aegean at Home

The scent of warm dough mingling with feta and herbs always transports me back to a small taverna nestled on a Greek hillside. Azure waters glistened in the distance as I savored these savory pockets, freshly baked and bursting with the flavors of the Mediterranean. It was a simple dish, but the combination of salty cheese, briny olives, and fragrant herbs was pure magic. Now, I’m thrilled to share my take on this beloved classic with you, bringing a touch of that Aegean charm to your own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 16-20 minutes
• Total Time: 36-40 minutes
• Servings: 8
• Yield: 16 foldovers
• Dietary Type: Vegetarian

Ingredients

• 1 (6 ounce) container crumbled feta cheese with garlic and herbs (1 1/4 cups)
• 2 ounces finely shredded romano cheese
• 1/4 cup finely chopped green onion (4 medium)
• 2 tablespoons finely chopped ripe olives
• 1 egg
• 1 egg, separated
• 1 (16 1/3 ounce) can refrigerated buttermilk biscuits (Pillsbury Grands! Flaky Layers)
• 1 teaspoon water
• 2 teaspoons sesame seeds

Garnish:

• 1 sprig fresh parsley
• 1 whole ripe olive

Equipment Needed

• Large cookie sheet
• Medium bowl
• Small bowl
• Fork

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a large cookie sheet with shortening or spray with cooking spray. This will prevent the foldovers from sticking and ensure even browning.

2. In a medium bowl, combine the crumbled feta cheese, shredded romano cheese, chopped green onion, and chopped ripe olives. These ingredients form the heart of the Mediterranean flavor profile.

3. Using a fork, mash the cheese mixture to break up any large chunks. A slightly smoother consistency makes the filling easier to work with.

4. Add 1 whole egg and 1 egg white to the cheese mixture. Stir with a fork until all ingredients are well combined. The egg acts as a binder, holding the filling together during baking. Remember to reserve the egg yolk for later!

5. Separate the buttermilk biscuits into 8 individual biscuits. Each biscuit needs to be separated horizontally to create two thin rounds, resulting in a total of 16 rounds.

6. Press each biscuit round into a 3 1/2-inch circle. You can use your fingers or a rolling pin, but be gentle to avoid tearing the dough.

7. Spoon about 1 rounded tablespoon of the cheese mixture onto the center of each dough round. Avoid overfilling, as this can make the foldovers difficult to seal.

8. Fold the dough in half over the filling, creating a half-moon shape.

9. Press the edges of the dough firmly to seal. Use a fork to crimp the edges for a decorative touch and to ensure a secure seal. A well-sealed foldover prevents the filling from leaking out during baking.

10. Place the sealed foldovers onto the greased cookie sheet, leaving some space between each one to allow for even baking.

11. In a small bowl, whisk together the reserved egg yolk and 1 teaspoon of water until well blended. This creates an egg wash that will give the foldovers a beautiful golden-brown color.

12. Brush the egg wash over the top of each foldover. Be sure to coat the entire surface for a uniform finish.

13. Sprinkle 2 teaspoons of sesame seeds evenly over the foldovers. The sesame seeds add a nutty flavor and a delicate crunch.

14. Bake at 350°F (175°C) for 16 to 20 minutes, or until the foldovers are golden brown. The baking time may vary depending on your oven, so keep a close eye on them.

15. Once baked, let the foldovers cool on the cookie sheet for 5 minutes before transferring them to a serving platter. This allows them to firm up slightly and prevents them from breaking.

16. Garnish the platter with a sprig of fresh parsley and a few whole ripe olives for an elegant presentation.

17. Serve warm and enjoy the taste of the Mediterranean!

Expert Tips & Tricks

• Cheese Variations: Feel free to experiment with different types of cheese. Kefalotyri or manouri cheese would both make delicious substitutes for the romano.
• Herb Infusion: Mix finely chopped fresh herbs like oregano, thyme, or rosemary into the cheese filling for an even more pronounced Mediterranean flavor.
• Make-Ahead Tip: Prepare the cheese filling a day in advance and store it in the refrigerator. This allows the flavors to meld together even more.
• Preventing Leaks: If you find that your foldovers are leaking slightly, try adding a tablespoon of breadcrumbs or flour to the cheese mixture to absorb excess moisture.
• Golden Perfection: If the tops of the foldovers are browning too quickly, tent them loosely with aluminum foil during the last few minutes of baking.

Serving & Storage Suggestions

These Mediterranean Cheese Foldovers are best served warm, fresh from the oven. They make a wonderful appetizer, light lunch, or snack. Pair them with a side of Greek salad, tzatziki sauce, or a simple tomato soup for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for a few minutes, or microwave them on low power until heated through. You can also freeze the baked foldovers for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238 kcal	12%
Total Fat	13 g	20%
Saturated Fat	6 g	30%
Cholesterol	60 mg	20%
Sodium	765 mg	32%
Total Carbohydrate	26 g	9%
Dietary Fiber	1 g	4%
Sugars	5 g	–
Protein	8 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Foldovers: Use gluten-free buttermilk biscuits or make your own gluten-free dough from scratch.
• Vegan Foldovers: Substitute the feta and romano cheese with vegan cheese alternatives. Use a plant-based milk alternative for the egg wash.
• Spicy Foldovers: Add a pinch of red pepper flakes or a dash of hot sauce to the cheese filling for a little kick.
• Vegetable Boost: Incorporate finely chopped sun-dried tomatoes, spinach, or artichoke hearts into the cheese filling for added flavor and nutrients.
• Regional Twist: Replace the feta and romano cheese with other regional cheeses like halloumi or kasseri.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust instead of biscuit dough?
A: Yes, you can substitute pre-made pie crust. Just cut the crust into circles and follow the recipe as directed.

Q: Can I make these ahead of time and freeze them before baking?
A: Absolutely! Assemble the foldovers, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: The filling seems a little dry. What can I do?
A: Add a tablespoon of olive oil or a dollop of Greek yogurt to the filling for extra moisture.

Q: What if I don’t have romano cheese?
A: Parmesan cheese makes a good substitute for romano.

Q: Can I grill these instead of baking them?
A: Yes, you can grill them over medium heat for about 5-7 minutes per side, or until golden brown and the filling is heated through.

Final Thoughts

These Mediterranean Cheese Foldovers are a delightful way to bring the flavors of Greece to your table. They are easy to make, endlessly customizable, and sure to be a hit with family and friends. Don’t be afraid to experiment with different cheeses, herbs, and spices to create your own signature version. I encourage you to give this recipe a try and share your creations and feedback with me. Pair these warm, savory pockets with a crisp glass of white wine and transport yourself to the sun-drenched shores of the Mediterranean!