Feta cheese pies

NOTES

The butter should be melted but in a room temperature (not hot).
You can use any cheese you like for filling. I think the combination of a white and a hard yellow cheese is the best.
You don’t need a mixer for kneading. The dough is very soft thanks to the butter and yogurt.
If you have any dough left, you can cover it with a plastic wrap and put it to the freezer.
You can freeze cheese pies, if you don’t want to bake everything at once. Use a plastic bag with a zip to place them into the freezer, escaping egg brushing and sesame sprinkling.
As for the thickness of the phyllo dough, I personally don’t like it too thick because after folding the phyllo to make half-moon pies you’ll taste more phyllo than cheese filling.

	500 gr. self-rising flour
	300 gr. durum wheat flour type M
	330 gr. unsalted butter
	480 gr. plain Greek yogurt
	1 egg ( for the dough)
	500 gr. feta cheese
	200 gr. grated kefalotyri or any hard yellow cheese
	3-4 tbsp plain Greek yogurt ( for the filling)
	2 eggs ( for the filling)
	Pepper
	1 egg yolk for brush
	Sesame or black sesame for sprinkling

1.	In a big bowl whisk flours. Add yogurt, melted butter and 1 egg.
2.	Knead by hand until combined and having a soft, smooth dough.
3.	Cover the dough with a plastic wrap and let it rest to the fridge for 30 minutes.
4.	In another bowl, prepare the filling. Grate feta cheese and kefalotyri. Mix with yogurt, eggs and pepper and put to the fridge while preparing the phyllo dough.
5.	Preheat the oven to 200o Celsius.
6.	Dust your working surface with flour. Divide the dough so you can easier work with it. With a rolling pin, roll each piece of dough to make phyllo of 1 cm thickness.
7.	Cut some circles, about 12 cm diameter.
8.	Place a full spoon of filling on each circle and fold the dough, joining the edges and creating a half-moon, using a fork.
9.	Continue this way until you use all the filling.
10.	Cover a baking pan with baking sheet and place cheese pies onto it.
11.	Brush pies with beaten egg and sprinkle with sesame or black sesame. Bake for 20-25 minutes.