Khachapuri Penovani 10.000

Deb Lindsey for The Washington Post

Nov 19, 2017

Dorothy Manevich makes this every year in honor of her Tbilisi-born Jewish parents and their eventual journey from the Soviet Union to New York in 1991. Her mother still makes batches of this simple cheese pastry, along with other Georgian dishes, for a family Thanksgiving every year.

Store-bought sheets of puff pastry dough are easy to work with here.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings

  • One 8-ounce block feta cheese
  • 6 ounces whole-milk mozzarella cheese (do not use pre-shredded cheese)
  • 3 large eggs
  • 10 ounces whole-milk ricotta cheese
  • One 17.3-ounce package (two sheets) puff pastry dough, defrosted, such as Pepperidge Farm brand


Preheat the oven to 425 degrees.

Crumble the feta cheese and shred or grate the mozzarella cheese, combining them both in a large mixing bowl. Add two of the eggs and the ricotta cheese, stirring to incorporate.

Cut or have at hand two 13-by-18-inch pieces of parchment paper. Working with one at a time, roll out each sheet of puff pastry dough to completely cover the paper. Transfer one of them to a large, rimmed baking sheet and fit it in. Use a large spoon to spread the cheese mixture evenly over the dough, leaving a half-inch margin all the way around. Cover with the remaining rolled-out sheet of puff pastry (by inverting the dough and then carefully pulling off/discarding its parchment). Seal the sides to the bottom puff pastry dough, all the way around.

Use a fork to poke lots of holes so the pastry dough doesn't puff up too much. (You can't really overdo on the poking.)

Beat the remaining egg in a cup, then use it to brush over the top of the puff pastry. Bake (middle rack) for 30 to 35 minutes, or until golden brown on top.

Let cool slightly before cutting into 20 squares of equal size. Serve warm.

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Recipe Source

From District resident Dorothy Manevich.

Tested by Jessica Weissman.

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