Mediterranean Cheese Foldovers

Total Time
Prep 20 mins
Cook 20 mins

Feta cheese and olives lend a Mediterranean flavor to these tender foldovers. Scrumptous!

Ingredients Nutrition

  • Foldovers

  • 1 (6 ounce) containercrumbled feta cheese with garlic and herbs (1 1/4 cups)
  • 2 ounces finely shredded romano cheese
  • 14 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 olives


  1. Heat oven to 350°F Lightly grease large cookie sheet with shortening or spray with cooking spray. In medium bowl, mix both cheeses, onions and olives. Mash with fork to break up any large chunks of cheese. Stir in 1 egg and 1 egg white with fork until well combined.
  2. Separate dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 3 1/2-inch dough round. Spoon about 1 rounded tablespoon cheese mixture onto center of each dough round. Fold dough in half over filling; press edges to seal. Place on greased cookie sheet.
  3. In small bowl, beat egg yolk and water with fork until well blended; brush over dough foldovers. Sprinkle sesame seed over each.
  4. Bake at 350°F for 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet; place on serving platter. Garnish platter with parsley and several olives. Serve warm.


Most Helpful

I wanted to like this because it is quick and easy but I found it a bit uninspiring and a little bland. I think it could be kicked up a notch by adding some sausage for some zing or something of that nature but as the recipe is now, it is just okay

Jackshoe June 26, 2010

This is another one of my PAC Spring 07 recipes. I was really surprised how easy this was to put together. Lovely! FDH wasn't that crazy about them. (surprise to me) I froze the unbaked leftovers for later.

dicentra April 30, 2007

This recipe is easy and 5 stars. I made this for ZWT II for a Greek recipe, and I thought it was really good. The cheese is a huge taste, but that's what it's supposed to be. We really like these, AND they looked beautiful!

Chef PotPie June 16, 2006

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