Description
Delicate, wafer-thin, crispy phyllo dough stuffed with potatoes, cheese and aromatic spices.
Ingredients
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Phyllo dough
500 g
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Potatoes
500 g
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Cheese
100 g
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Feta
100 g
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Chicken egg
2 piece
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Butter
50 g
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Spices
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Sweet pepper
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Parsley
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Basil
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Oregano
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Olive oil
1 cup
Cooking
Clean and boil potatoes, make puree, add the butter, one egg, all the seasonings and grated cheese. All mix well.
Take each sheet of phyllo dough and perimeter liberally brush with olive oil, the middle is also slightly lubricated. On the edge of the dough put the filling, retreating from the edge about 2 cm,
wrap as shown in photo.
Ready petachia folded in half and spread on sheet. Lubricated whipped AECOM and put in a hot oven 170-180*C for 30 - 35 min.
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