INGREDIENTS

For the phyllo dough
350 gr bread flour
150 gr durum wheat flour type M
230 gr water
40 gr olive oil
1 tsp sea salt
100 gr butter
50 gr bread flour + 50 gr corn flour (for rolling out the dough)
For the filling
500 gr leek
2 red or green horn peppers
1 onion
½ fennel
4 tbsp olive oil
400 gr feta cheese
300 gr gruyere
100 gr xynomizithra
100 gr Greek yogurt
3 eggs
Sea salt, black pepper, smoked paprika

INSTRUCTIONS

1.For the phyllo dough
2.In a big bowl whisk flours. Add water, sea salt and olive oil.
3.Knead by hand until combined and having a soft, smooth dough. Alternatively you can use a stand mixer.
4.Cover the dough with a clean towel and let it rest into the bowl for 30 minutes.
5.Melt the butter in low temperature.
6.Divide the dough into two equal parts. Roll out each part on a lightly floured surface into a large circle 45 cm diameter.
7.Spread the butter over the phyllo dough.
8.Divide the phyllo in 8 parts, keeping the center undivided, and fold every part into it.
9.Fold the dough until you have a ball. Cover the dough balls with a plastic wrap and let them rest to the fridge overnight.
10.For the filling
11.On the work surface, slice the leeks, peppers, onion and fennel.
12.In a non-stick pan, add vegetables with some olive oil and cook for 10-15 minutes until tender and nicely colored, stirring frequently with a wooden spoon or heatproof spatula.
13.In a bowl, using a fork, crush feta cheese until crumbled. Grate also the yellow cheeses and mix them in the bowl.
14.Add vegetables, eggs, yogurt and seasonings into the bowl with cheeses and combine.
15.Grease the pan with olive oil.
16.Assembling the pie
17.Put the dough balls out of the fridge.
18.Divide each ball in two parts.
19.On a floured surface, roll out each ball into a very thin phyllo and place it inside the pan. Leave the edges to hang over the perimeter.
20.You do the same with the second phyllo.
21.Spread the filling over the surface of the second phyllo.
22.Roll out the third and fourth phyllo and place them on top, over the filling.
23.Bring the overhanging sides over the top to cover and seal all around. Press the edges together and fold inward to form a rim.
24.Spread the top phyllo with olive oil and score it with a knife into 12 pieces.
25.Bake in a preheated oven at 170o Celsius for about 1 hour and 15 minutes.
26.Remove from the oven, let it cool and serve.

NOTES

  1. You can make phyllo dough one day before and keep it to the fridge. In that way, you can roll the dough easier as the butter is cold.
  2. Xynomizithra is a salted, dry and a bit sour cheese. It is more often used grated, because of its harshness.
  3. For this recipe you need a 36 cm baking pan.

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