September 16, 2015
Photo by Lena Grp
for the dough
slightly melted margarine
all purpose flour
for the filling
crumbled feta cheese about 1 teaspoon for each pie
whole egg plus 1 egg yolk for the egg wash
nutmeg and pepper
In This Recipe
In a big bowl combine 2 cups flour, salt and baking powder.
Add melted margarine, vegetable oil, warm milk, vinegar, salt and pepper and mix the ingredients.
Add the rest flour little by little and knead gently. We finally should have a not very firm dough.
Cover the bowl and let the dough stay in the refrigerator for 30’. Preheat the oven to 180°C / 360°F.
Dust your working area with some flour and roll the dough to make a fyllo sheet about 2-3mm / 1/8 inch thick (you can divide the dough into two portions).
Using a round cutter, or a bowl, a cup or a glass, cut the dough into mini fyllo sheets about 10cm / 4 inches in diameter. Use again any dough that remains.
In a bowl mix the crumbled feta cheese, yogurt, egg, nutmeg and pepper.
Put 1-1,5 spoonful (teaspoon) of the mixture on the center of each mini fyllo dough, fold it and press the edges to stick together.
Place the mini pies onto a baking sheet with parchment paper and brush them with egg wash. Bake for about 15-20”.
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