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Ingredients
- for the dough
-
3/4 cup
slightly melted margarine
-
3/4 cup
vegetable oil
-
3/4 cup
warm milk
-
3-4 cups
all purpose flour
-
2-3 teaspoons
baking powder
-
1 tablespoon
vinegar
-
1 teaspoon
salt
- for the filling
-
crumbled feta cheese about 1 teaspoon for each pie
-
1/2 cup
greek yogurt
-
1
whole egg plus 1 egg yolk for the egg wash
-
nutmeg and pepper
Directions
-
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.
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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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