If you love traditional Cypriot food, then boureki with halloumi, also known as pourekia tis satzis, is a must-try recipe. These authentic Cypriot cheese pies are crispy, savory, and full of flavor, with halloumi cheese taking the spotlight. Originally cooked on a skillet (satzi), they carry a rustic charm and a taste that instantly brings back memories of Cyprus. Even if you don’t have a skillet, you can easily make them in a non-stick pan at home.

What Is Boureki with Halloumi?

Boureki with halloumi (pourekia tis satzis) are small cheese pies made with simple dough and a halloumi-based filling. The name “tis satzis” comes from the special skillet pan they were traditionally cooked on. The smoky aroma and golden crust made them a family favorite across the island.

The star ingredient, halloumi cheese, is the pride of Cyprus. You can use store-bought halloumi or even make your own homemade halloumi if you want to take this recipe to the next level. Either way, the salty, chewy texture of halloumi combined with fresh herbs makes these cheese pies irresistible.

My Family Memories of Pourekia tis Satzis

This boureki with halloumi recipe is especially close to my heart. My yiagia and mum would make tray after tray of pourekia tis satzis, and they would vanish almost instantly. Everyone would gather around, waiting for them to come out of the pan, dripping in olive oil, and dive right in.

Some loved them plain, while others dipped them into creamy Greek yogurt. In Cyprus, every region adds its own twist—some with coriander, others with dried spearmint. My grandmother’s recipe, which I am sharing here, uses fresh chopped spearmint, giving the pies a burst of refreshing flavor.

She was born in Gastria and later lived in Saint Elias in the Famagusta area, and her version of pourekia tis satzis was always the highlight of our family table.

A Sweet Treat from Leftover Dough

One of my sweetest memories is how my grandmother reused leftover dough. She would roll it out, fry it until golden, and top it with honey, sugar, and cinnamon. These quick little desserts, known as diples, were heavenly and a childhood favorite of mine. Simple, rustic, and oh-so-delicious!

How to Serve Boureki with Halloumi

These traditional Cypriot cheese pies are best eaten hot, straight from the pan. Serve them with:

• A spoonful of tangy Greek yogurt
• A fresh cucumber and tomato salad
• A drizzle of extra virgin olive oil

Perfect as a snack, appetizer, or part of a mezze spread, boureki with halloumi will always impress.

Try This Traditional Cypriot Recipe

If you want to experience the flavors of Cyprus, this boureki with halloumi (pourekia tis satzis) recipe is the perfect place to start. It’s easy to prepare, full of history, and incredibly satisfying.

I’d love to see your versions—share your photos, leave a comment, or tell me how your family makes theirs. Each Cypriot household has its own recipe, and that’s the beauty of these cheese pies.

Kali orexi (bon appétit)!

Love,
Dina x

Pourekia with haloumi cheese Πουρεκια της Σατζιης

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Serves: 40 pieces Prep Time: 40 min Cooking Time: 15min 15min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

• For the dough
• 500 gr plain flour or village type if you can find some
• lukewarm water
• 1tsp salt
• For the filling
• 1 haloumi cheese, finely grated
• 1/3 cup olive oil
• 1 medium size onion, finely chopped
• 2 tbsp spearmint, finely chopped
• 1 tsp dried spearmint (optional)

Instructions

Step 1

Prepare the dough

Add the flour, lukewarm water and salt in a bowl. Knead for 10 minutes (or use the mixer) and once the dough is ready let it rest for 30 minutes. You are looking for the dough to be soft but not sticky or extra hard.

Step 2

For the filling

Add the chopped onion and olive oil in a pan. Saute for around 7 minutes or until the onion is soft and starting to turn golden. Combine in a bowl the sauteed onion (with the olive oil), grated haloumi and chopped spearmint and mix well for all the haloumi to get wet from the olive oil.

Step 3

Take one portion of dough and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting, then fold each side of the dough to the centre, as if you were folding a letter to fit inside an envelope. Feed the dough through on the widest setting again. Adjust the rollers to the next setting and roll the dough through the pasta machine again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky. Do not be tempted to skip settings on the pasta machine, otherwise the dough may tear. (The process is similar to that of making ravioli or simple pasta)

Step 4

Once you have rolled it through the second finest setting, place teaspoons of the haloumi mixture at even intervals along one side of the sheet. You should be able to fit about 8 teaspoons. Then take the other half of the sheet and cover the other side making sure all the haloumi mixture is nicely covered. Using a pasta cutter, cut the 9 pourekia. Place on a plate or tray and cover with a clean tea towel. If you don't have a pasta cutter you can always use a knife. Repeat with the rest.

Step 5

To cook the pourekia, heat a non-stick pan well. Once the pan is just about to begin smoking, place the pourekia in the pan and cook them. Be careful not to burn them though. They don't require a long time to cook and you will need to keep an eye on them all the time. If you find that your pan is smoking excessively, turn down the heat. 

Enjoy with some Greek, tangy yogurt of drizzled with some raw honey