Georgian Khachapuri Filled with Ramps, Green Onions, Herbs, and Cheese

April 22, 2012
3 Ratings
Photo by James Ransom
  • Makes 4 (7-inches in diameter) or 8 (4- by 4-inches square) pies
Author Notes

Khachapuri (cheese bread or pie in English) is a delicious dish from Georgia. Wherever you go in Georgia, you can be sure to eat Khachapuri at least once a day. They are so, so good! These national cheese breads come in various shapes: Georgians make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized diamonds, or "beggars' purses. There are several distinctive types of khachapuri from different regions of Georgia. This recipe is probably the most common type, but it has my own touch and ingredients which I love and which add special fresh spring flavors to the traditional plain cheese filling. Serve khachapuri for breakfast with a hot cup of fragrant tea or for lunch with a fresh heirloom tomato salad and you will fall in love with this fabulous dish. —Kukla

Test Kitchen Notes

WHO: Kukla is a home cook living in West Hollywood with a sweet spot for baked goods.
WHAT: A riff on a classic Georgian street food.
HOW: Make an oil-based pastry shell, then fill it with an assortment of cheeses, fresh herbs, and lightly scrambled eggs. Pan-fry it in butter until lightly browned.
WHY WE LOVE IT: Somewhere between an oversized dumpling, a grilled cheese, and the quesadilla of our dreams is this khachapuri. The spring vegetables lend a brightness to the melted cheese, making second-helpings a requirement (good thing they're so easy to prepare). —wssmom

What You'll Need
  • For the dough:
  • 3 to 3 1/2 cups unbleached all-purpose flour, divided, plus more as needed
  • 2 teaspoons sugar
  • 1/4 ounce active dry yeast
  • 1 cup hot water (about 120º F)
  • 2 tablespoons olive oil
  • 3/4 teaspoon coarse salt
  • For the filling:
  • 1/2 cup fresh whole-milk ricotta, drained (a soft goat cheese also works)
  • 1/2 cup Havarti cheese, shredded
  • 1/2 cup good quality feta cheese
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons lemon zest
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh mint
  • 2 tablespoons butter, plus more for frying and brushing the tops
  • 1/4 ground coriander seeds
  • 5 green onions, chopped
  • 5 whole ramps (bulb and leaves), washed, dried of excess water, thinly chopped (when not in season, use spinach)
  • 1 large garlic clove, minced
  • 1 pinch cayenne pepper
  • 4 large eggs, beaten with 2 tablespoons water or milk
  1. For the dough:
  2. In a large bowl, combine 2 cups flour, sugar, and yeast. Add the water, stir, then add in the oil and salt. Stir your dough, then add remaining flour little by little until you've formed a soft dough (you may not need to use all of it). Knead the dough on a lightly floured surface for about 6 to 8 minutes, or until smooth and elastic. Cover and let rest at room temperature while you make the filling.
  1. For the filling:
  2. In a mixing bowl, combine the cheeses, salt and pepper, lemon zest, and herbs. Using a large fork, mix and mash well to get a smooth, homogeneous mixture. Set aside.
  3. Melt butter in a sauté pan over medium-low heat. Add coriander, green onions, ramps, and salt and black pepper to taste. Cook, stirring with a wooden spoon, until just softened, about 5 minutes. Add garlic and cayenne, then cook for 1 to 2 minutes longer.
  4. Pour the beaten eggs in and slowly scramble. Once soft curds form, immediately fold them and the vegetables into the cheese and herbs mixture. Cool to room temperature, taste for seasonings, and then chill in refrigerator for 15 to 20 minutes.
  5. Divide the rested dough into 4 equal pieces, and form each into a ball. On a lightly floured surface, roll them out into flat, round cakes about 10 inches in diameter, and spread about 1/2 cup of the filling in the center of each one. Gather one edge around the filling, then go around the opening and pinch the edges together. Gather the dough in the center and pinch to seal. It will look like an oversized dumpling.
  6. In a heavy-bottomed pan on medium-low heat, melt 1 tablespoon butter. When butter is melted, fry one pie. Lay it seam side-down and cook until browned, then turn over and cook the top until browned (about 4 to 5 minutes per side). Repeat with each pie.
  7. Transfer to a serving platter and brush the tops with some more melted butter. Serve hot or warm. These can be made ahead of time and warmed in a toaster oven.
  8. Note: khachapuri can be baked rather than fried in an oven at 350º F for about 30 minutes. The filling can also be baked in puff pastry (you will need 2 puff pastry sheets: Defrost them, roll each into a 12- by 12-inch square, then cut each into 4 equal squares, fill, and bake at 375° F until golden brown.) If you feel a little lazy, just make the filling and spread it on your favorite toasted bread for crostini.

See what other Food52ers are saying.

  • Smaug
  • Athena PN
    Athena PN
  • lapadia
  • Annie stader
    Annie stader
  • Chef Lisa
    Chef Lisa

39 Reviews

Smaug March 8, 2023
Bread dough is vastly underused for savory turnovers and other filled creations- good show.
Athena P. March 26, 2019
Currently (3/2019) there’s no measure for the amount of coriander in the recipe. Is it 1/4 teaspoon, or ??? Thank you!
Bronx K. March 25, 2019
I made these this evening and they were out of this world delicious. The only experience I had that was slightly different from the recipe was that even on the lowest heat in a cast iron pan, the exteriors browned too quickly, so I browned them on both sides and then finished them in the oven to ensure all of the dough was fully cooked through.
mstv December 30, 2017
So delicious! Made this summer when lots of fresh herbs were available.
judy April 13, 2016
AS I read through this recipe my mouth began to water doesn't matter that it is 4 am here! I began to think, the filling would make a great spread on crackers. And low and behold! That suggestion was made. I am sure that baked it has special flavor and texture properties that are missed in using as a raw spread. I wonder perhaps baking the spread in a ramekin and using as a warm spread might also be a suggestion. I think that what it is is that I am too lazy to make the bread. Perhaps I'll do a 5-min artisan recipe so I don't have to work so hard. I have dill Havarti in the fridge as a jumping-off point. We like cheese and crackers and raw veggies for lunches. This will be a nice change. Thanks.
lapadia May 17, 2015
Congratulations Kukla, sounds and looks delicious!
Kukla May 17, 2015
Thanks a lot Linda!!
Annie S. May 14, 2015
Congratulations! I tested this for the contest and we all loved it. I had to make it again because we couldn't forget about it! I grew up in a small town in NY that had many families who emigrated from the USSR in the fifties. This brought me back to their homes and their wonderful exotic (to me) foods and smells. Thanks:)
Kukla May 14, 2015
Thank you so much Annie for the kind congratulations and also for testing and reviewing my recipe! I am glad that making this dish brought back to you pleasant memories!
Chef L. May 14, 2015
Congrats! These look amazing!
Kukla May 14, 2015
Thank you chef Lisa!
boulangere May 14, 2015
Warm congratulations, Kukla
Kukla May 14, 2015
Thank you kindly, Cynthia for all your wonderful comments!!!
creamtea May 13, 2015
Congrats on your win!
Kukla May 13, 2015
Thank you creamtea!
healthierkitchen May 9, 2015
lovely, Kukla!
Kukla May 9, 2015
Thank you healthierkitchen!
DanaM May 8, 2015
I love this for breakfast with a hot cup of coffee. Mouthwatering
Kukla May 8, 2015
It is really the favorite breakfast dish in our family too!
Thanks for your lovely comment dear Dana!
AntoniaJames May 8, 2015
Kukla, congratulations! What a wonderful treasure you have shared with us. I cannot wait to try making these. You have my vote! ;o)
Kukla May 8, 2015
Thanks a lot AJ!!! There is nothing better to make my day than such comment from you!!!
boulangere May 7, 2015
Kukla, I will not only say that I love this, but also that I will definitely make it. What a heavenly concoction of layers of flavor and texture. Yet another of your exquisite culinary-anthropological adventures.
Kukla May 7, 2015
What a pleasure and honor to receive such thrilling comment from you Cynthia! I hope you’ll make and like my Khachapuri.
QueenSashy May 7, 2015
Kukla, it is so great to be in the finals with you. A privilege... Wish you all the best of luck!
Kukla May 7, 2015
Thank you so very much QeenSashy!!! I am also very glad to share the honor with you and wish you luck as well!!!
Raisa G. May 7, 2015
Absolutely delicious! The best I have had in quite a while! You definitely a winner as far as I am concerned, and I am sure that many agree!!!!
Kukla May 7, 2015
Thank you so very much Raisa! There is nothing better than such nice comment!!!
Kukla April 25, 2015
Thanks a million Mindy!!!
LeBec F. April 25, 2015
wow, kukla, you really got me with that photo! the brown blistering on the flaky filled dough- what could be more appealing??! Can i move in next door to you please? :-)
p.s. i am so intrigued by your choosing to use soft scrambled eggs instead of the usually-seen beaten eggs. I know it's from your brilliant chef's mind, but what made you think of that? xo
Bevi April 29, 2012
These sound lovely! The herbs you use sound wonderful.
Kukla April 29, 2012
Thank you Bevi! Originally the Khachapuri are filled with an assortment of cheeses or with potato and cheese; I added the greens, herbs and the scrambled eggs.
Devangi R. April 26, 2012
i love reminds me of paranthas, Indian breads...this looks so beautiful..
Kukla April 26, 2012
Thank you PistashioDoughnut! There are so many similar dishes in all cultures and nations.