Cooked by Eleni Psichouli
from a recipe leaflet of the Greek oil company "ELAIS"
Ingredients (for 4-6 people)
For the pastry:
500gr. of soft flour
1 tsp of salt
1 glass of lukewarm water
For the filling:
1 ½ tea-cup of margarine (or butter), melted
400gr. of feta cheese, roughly crumbled
some extra butter for the oven pan
pinch of black pepper
Method:
Mix in a large bowl the flour with the water and the salt. Knead with your hands for about 10 minutes in the bowl and then transfer the dough on a clean surface and continue kneading until you have a soft dough that doesn't stick to the hands. Cover with a clean kitchen towel and leave aside for 1 hour to rest.
Preheat the oven to 180°C and brush with some butter the bottom and the sides of a medium-size oven pan. Crumble the feta into another bowl and season with a bit of pepper.
Divide the dough into four equal size balls. Dip your hands into the melted margarine and, starting from the centre, stretch each ball into a phyllo sheet working with both hands and holding the pastry in the air and not on the working surface. The process is really easy as long as the hands are well buttered.
Transfer the phyllo sheet into the pan and scatter on top some of the feta cheese. Cover with the second phyllo following the same process and scatter some more cheese on top. Continue in the same way until all the pastry and the filling are used up.
Brush the pie with the remaining melted margarine and using your pointing finger gently form small dents across the surface of the pie.
Join with your hands the edges of the dough all around the pan and put the pan on the middle shelf of the oven. Bake the pie for 1 hour or until the phyllo is cooked and nicely golden and crunchy.
Take out of the oven and allow to cool down for about 10 minutes before you cut into pieces and serve.
For the pastry:
500gr. of soft flour
1 tsp of salt
1 glass of lukewarm water
For the filling:
1 ½ tea-cup of margarine (or butter), melted
400gr. of feta cheese, roughly crumbled
some extra butter for the oven pan
pinch of black pepper
Method:
Mix in a large bowl the flour with the water and the salt. Knead with your hands for about 10 minutes in the bowl and then transfer the dough on a clean surface and continue kneading until you have a soft dough that doesn't stick to the hands. Cover with a clean kitchen towel and leave aside for 1 hour to rest.
Preheat the oven to 180°C and brush with some butter the bottom and the sides of a medium-size oven pan. Crumble the feta into another bowl and season with a bit of pepper.
Divide the dough into four equal size balls. Dip your hands into the melted margarine and, starting from the centre, stretch each ball into a phyllo sheet working with both hands and holding the pastry in the air and not on the working surface. The process is really easy as long as the hands are well buttered.
Transfer the phyllo sheet into the pan and scatter on top some of the feta cheese. Cover with the second phyllo following the same process and scatter some more cheese on top. Continue in the same way until all the pastry and the filling are used up.
Brush the pie with the remaining melted margarine and using your pointing finger gently form small dents across the surface of the pie.
Join with your hands the edges of the dough all around the pan and put the pan on the middle shelf of the oven. Bake the pie for 1 hour or until the phyllo is cooked and nicely golden and crunchy.
Take out of the oven and allow to cool down for about 10 minutes before you cut into pieces and serve.
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