Gurian Christmas Pie (Guruli Ghvezeli)
გურული ღვეზელი Guruli GhvezeliSay it: goo-ROO-lee gveh-ZEH-lee
Guruli Ghvezeli is a festive pie from the western Georgian region of Guria traditionally prepared for Christmas. Shaped like a large crescent, the golden yeast dough is filled with a mixture of young cheese and chopped hard-boiled eggs. The combination of melty, salty cheese and rich egg creates a comforting, savory flavor that is both hearty and special. Families serve it warm on Christmas Eve or Christmas Day, often breaking the pie together as part of the holiday table.
Gurian Christmas Pie (Guruli Ghvezeli)
გურული ღვეზელი, Guruli Ghvezeli
Pronounced goo-ROO-lee gveh-ZEH-lee
- Serves
- 6
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a small bowl dissolve the yeast and sugar in the warm milk. Let stand 5–10 minutes until frothy.
In a large mixing bowl combine the flour and salt. Make a well in the center and add the yeast mixture, 1 egg, and vegetable oil. Mix until a soft dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1–1 ½ hours until doubled in size.
While the dough rises, mix the crumbled cheese, chopped hard-boiled eggs, and black pepper in a bowl. Taste and adjust salt if needed; the filling should be generously seasoned.
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Punch down the risen dough and divide it into two pieces, one slightly larger than the other. Roll the larger piece into a circle about 14 inches (35 cm) in diameter and transfer to the prepared baking sheet.
Spread the cheese-egg filling evenly over the dough, leaving a 1-inch (2.5 cm) border. Roll the smaller piece into a 12-inch (30 cm) circle and place it on top of the filling.
Fold the bottom edge over the top edge and crimp firmly to seal, shaping the pie into a large crescent. Gently press to flatten slightly. Brush the top generously with the egg-yolk wash.
Bake for 30–35 minutes until the crust is deep golden brown and sounds hollow when tapped. Cool on a wire rack for 10 minutes before slicing.
Regional variants
Some families add a handful of chopped fresh dill or tarragon to the filling for a herbal note. A smaller, individual-sized version is sometimes made for children during the Christmas season.
Cook's notes
- Traditional Gurian sulguni or imeruli cheese gives the most authentic flavor; the mozzarella-feta blend is a reliable substitute outside Georgia.
- Do not overfill the pie or the seam may burst during baking.
- Leftover pie reheats beautifully in a 325°F (165°C) oven for 10 minutes.
Serve with
Hot tea or Georgian wine, often alongside other Christmas dishes such as satsivi or gozinaki.
Make ahead and storage
The pie can be assembled and frozen unbaked up to 1 month. Bake straight from the freezer, adding 10–15 minutes to the baking time.
