Pisia savoury greek doughnuts are exactly what they say they are!  Instead of the usual sweet donut, these savoury morsels or yumminess are filled with feta and ricotta, but some people also use feta and potato. They have a very special place in my heart as not only has it been in our family for many generations, my Grandmother always used to make them for me when I went back home to Greece.  Enjoy xox

Watch the recipe video below or scroll down for the full printable recipe instructions…

Pisia – Savoury Greek Doughnuts

Course: Appetizer, Snack
Cuisine: Greek
Keyword: greek donuts, greek doughnuts, pisia


  • 1 kg Olympian special white flour
  • 200 g Feta
  • 200 g Ricotta
  • 2 Eggs
  • 30 g Yeast
  • 1 pinch Pepper
  • 800 ml Water


  • In a large bowl, combine the flour, yeast and water.
    Combine using your hands.
  • The dough will start to come together - then add literally a hand full of olive oil to stop the dough from sticking to your hands!  
    Start kneading the dough taking it away from the sides of the bowl for 2 or 3 mins.
    Once nice and soft and the dough is formed, cover the bowl in clingwrap and set aside.
  • In another bowl, grate the feta and then add the ricotta that’s been torn into small chunks and then the 2 eggs and pinch of pepper.  Mix well.
    The dough should now have doubled in size.
  • Next step is to drizzle olive oil onto your work surface so the dough doesn’t stick.
    Tear off small pieces of dough and spread each piece out into 15cm rounds.
  • Place filling in the centre of each dough round and fold over like pasties, pressing down the edges. Repeat until you’ve used all of the dough.  Let them sit for around 10 mins.
  • Heat up the rest of the oil in a large fry pan.  
    Once hot, pull each piece of filled dough out and slowly place in the hot oil.
  • When go golden – flip over and repeat on the other side.
    Once both sides are golden, take out and place on a tea towel or paper towel to soak up excess oil