Description
Another version of Greek pies with a delicate filling of cheese! And the dough! Fluffy, fragrant, tasty, could be your favourite... Suitable for both savoury and sweet fillings Try!
Ingredients
-
Milk
310 ml
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Yeast
7 g
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Butter
250 g
-
Chicken egg
1 piece
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Egg white
1 piece
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Olive oil
80 ml
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Salt
1.5 tsp
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Vinegar
1 tsp
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Sugar
1.5 Tbsp
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Spices
1 Tbsp
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Flour
800 g
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Feta
300 g
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Cheese curd
200 g
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Mint
1 Tbsp
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Yolk egg
1 piece
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Yogurt
1 tsp
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Water
1 tsp
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Sesame
3 Tbsp
Cooking
Dissolve yeast in warm milk. In a mixing bowl to send all the ingredients and trust the mixer kneading the dough. Add the flour in parts.
The finished dough-a tough and fatty. From the bowl is removed, leaving only the oil coating on the walls.
Leave to rise for 30 minutes.
For the filling, mix cheese with dry mint.
Divide the dough into 25 pieces. From each mold flagellum ( the flour does not pour!!!), then roll it into a long rectangle. With one stony to spread some of the filling on the other to make cuts. Now turn the roll, wrap the dough with cheese side.
Now twist the resulting flagellum spiral. Spread on a baking tray lined with paper.
For coating, mix the egg yolk with yogurt and water.
Lubricate tiropita with the mixture and sprinkle white and black sesame seeds. Bake at 180 deg for 40 min.
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