If dough for pies and pie pastries aren't your strong point or if you don't have time for complicated processes, then this suggestion is up to you. A velvety yogurt pastry, fluffy & soft, light & tasty with little ingredients, a little time and that's all.
Try making small pies (according to the detailed steps in the recipe), which will be easy to open phyllo sheet, stuffed with fresh tender spinach, Greek feta and yellow gouda cheese or whatever other yellow cheese you like to give it extra flavor and consistency in filling. Don't forget to add freshly ground pepper and paprika sweet or spicy to your taste!
Delicious and quick snack for a delicious meal that can be accompanied by a glass of wine in a small group of people.
Yours!
Try making small pies (according to the detailed steps in the recipe), which will be easy to open phyllo sheet, stuffed with fresh tender spinach, Greek feta and yellow gouda cheese or whatever other yellow cheese you like to give it extra flavor and consistency in filling. Don't forget to add freshly ground pepper and paprika sweet or spicy to your taste!
Delicious and quick snack for a delicious meal that can be accompanied by a glass of wine in a small group of people.
Yours!
| work: 1h:00′ | time: 1h:30′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Ingredients (6-8 Pies)
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 Wash spinach and pour in boiling water for 2-3 minutes. Strain it and let it cool. |  In a medium bowl, sift the flour. Hold a spoon aside and if necessary add it. |
 Make a well in the centre of the flour and pour the yogurt. Wear disposable gloves and knead the mixture lightly for a little while. |
 If necessary add the flour we kept -depending on the humidity of the yogurt- and form a ball. Cover with a towel until the filling is ready. |
 Cut the spinach, with the kitchen scissors into smaller pieces, and tighten it in our hand to lose as much water as it has kept from boiling. Put it in a bowl with feta crumble, grated gouda and spices, pepper & paprika. Stir well. |
 On a lightly floured workbench divide the dough into 6-8 balls. Open by one the balls on a sheet with Ø20-25cm (Ø7.9in-9.8in). |
 Put ~2-3 tablespoons in half of dough disc. With our finger we moisten, with a little water, around the edge of the dough sheet and cover with the other half. |
 Turn the edges of the sheet upwards or press with a fork around to close the filling on the plate. |
 Brush very well each pita top and bottom with olive oil. |
 Fry them little by little in a heat non stick frying pan until golden 'eyes' appear… |
 … from top to bottom, turning them once. |
