The Greek traditional pies of every kind and shape and baked or fried is a very favorite snack for the whole family.
They can be made as isolated individual rolls, crescents shaped croissants, spiral, squares or triangles. The main component is the homemade handmade dough or ready-made dough leaves and cheese, which in many cases of pies is the mature greek feta, alone or combined with other fresh white or yellow cheeses such as katiki, the myzithra, the anthotyros, the gruyere etc. is the favorite stuffing of many of them. As these baked cheese soften, melt and thus the taste and components are diffused into the dough.
In the current proposal the Kitchen Stories make these pies with yoghurt dough, which is easily molded, becomes a flat sheet and stuffed only with crumbled feta cheese, mixed with egg. Then it rolls and cut into triangular pieces.
Try these easy, very tasty, different pies and the friends and your family will be surprised by the shredder texture, striking shape and color and of course the wonderful peppery flavor.
Yours!
They can be made as isolated individual rolls, crescents shaped croissants, spiral, squares or triangles. The main component is the homemade handmade dough or ready-made dough leaves and cheese, which in many cases of pies is the mature greek feta, alone or combined with other fresh white or yellow cheeses such as katiki, the myzithra, the anthotyros, the gruyere etc. is the favorite stuffing of many of them. As these baked cheese soften, melt and thus the taste and components are diffused into the dough.
In the current proposal the Kitchen Stories make these pies with yoghurt dough, which is easily molded, becomes a flat sheet and stuffed only with crumbled feta cheese, mixed with egg. Then it rolls and cut into triangular pieces.
Try these easy, very tasty, different pies and the friends and your family will be surprised by the shredder texture, striking shape and color and of course the wonderful peppery flavor.
Yours!
| work: 30′ | time: 50′ | easy: |
Ingredients (~24 Cheese Triangle Pies)
|
Dough In a large bowl sift the flour and pour over the yogurt, yeast, oil, a little salt, 1 whole egg and egg white from the second egg. You will keep the yolk to spread the surface of the triangles at the end. |
Knead the mixture gently for 10' to have a velvety texture and fluffy dough, which will not stick to your hands. If necessary add a little flour. Cover with a kitchen towel, and leave it for a while on the edge. |
StuffingIn smaller bowl crumble the feta with a fork, add 1 egg and freshly ground pepper. Stir thoroughly to homogenize the mixture. |
We touch the dough on work surface and divide into two equal parts. No need to flour the work surface. With a rolling pin roll out a thin sheet on each disc of dough, giving it a rectangular shape. |
Spread half the amount of the stuffing in the entire surface of the dough sheet. Starting from the longer side we roll the sheet to enclose the stuffing. Let it roll with the joining downwardly. |
With the dough cutter or with a knife cut the roll into triangular pieces the length of the roll. Place the triangles on a large oven dish covered with greaseproof paper. |
Cover with towel and let stand for a while in the warm. Beat the egg, which you hold with a little milk and brush the pies. |
Bake in preheated convection oven at 180°C (356°F, Gas:4.2) for ~20 minutes or until they get a ruby color on top and underneath. |
Optionally sprinkle the triangles, since smeared with yolk, with poppy seeds or sesame seeds.
Author Zambia G. Sifaki
