Variants of Filo pastry recipes there are many. Besides the fact that it is divided into phyllo for savory and sweet Pete, among the methods for preparing phyllo dough for salty Pete has a wide range of differences. Here a crucial role is played by the filling as it is juicy... Playing with the amount of oil and water can be made more dense, or Vice versa crispy phyllo. Using vinegar, alcohol or lemon juice can also be obtained airiness, "rustest" and unique taste. So... Sift the flour, add the salt, make a hole, pour in the oil.

Pour in the ouzo.

Add water, kneading the dough. Do not rush to pour all the water, add gradually. Depending on the flour it may need more or less.

Knead the dough. At first it will be sticky, but as soon as the flour will absorb the liquid the dough will become increasingly elastic. Cover the dough and leave it for 15 minutes.

Prepare the filling. Mash the feta, add the egg, yogurt and black pepper.

Otsimisel a small piece of dough and roll out a circle. Lubricating oil.

Osipyan smaller piece of dough and roll out on a smaller diameter circle. Put it in the center of a large circle, lubricating oil.

Retreat of 1-1,5 cm from the edges of a large circle and spread in a circle around the filling.

Folded inside of the corner, lubricating oil.

So it went until, until we get the desired size bowl. At this stage our tiropita you can send m the freezer and use them directly before leaving for the picnic or before a meal. But you can apply a liberal amount of butter and milk, preheat the oven to 180 and bake in the mode"TOP-BOTTOM-BLOWOUT" for 20-25 minutes.

Ready tiropita filled with salad-Greek salad, green salad or your favorite...