ΥΛΙΚΑ

For the phyllo dough
150 gr durum wheat flour type M
100 gr spelt flour
150 gr strong flour
1 egg
250 gr Greek yogurt
125 gr unsalted butter
For the filling
10-12 thin slices pastourma
14 slices kasseri cheese
300 gr grated manouri cheese
3-4 tomatoes, in thin slices
1 egg yolk beaten with 2 tbsp milk for egg wash

INSTRUCTIONS

1.In a big bowl whisk the flour, the yogurt, the melted butter and the 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.Preheat the oven to 180o Celsius.
5.Dust your working surface with flour. Divide the dough in two parts. With a rolling pin, roll the dough to make a phyllo of 38 cm diameter.
6.Brush a 35 cm pan with olive oil.
7.Place the phyllo inside the pan. Leave the edges to hang over the perimeter.
8.Lay the kasseri slices evenly over the top of the phyllo dough.
9.Do the same for the pastourma slices, tomatoes and lastly the manouri cheese slices.
10.Roll out the second phyllo and cover the pie with it.
11.Seal the filling bringing the bottom sheet over the top sheet.
12.Brush top sheet with egg.
13.Sprinkle with black sesame or poppy seeds.
14.Bake for 45 minutes, until nicely colored.
15.Let it cool for 20 minutes before slicing.

NOTES

  1. Pastourma or pastırmaor basturma, is a highly seasoned, air-dried curedbeef that is part of Armenian, Bulgarian, Greek, Turkish, Syrian, Egyptian cuisines.
  2. Kasseri cheese is a medium-hard yellow cheese made from pasteurised or unpasteurized sheep milk and at most 20% goat’s milk.
  3. Manouri cheese is a Greek semi-soft, fresh white cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece. Manouri has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake.
  4. Take each slice of pastourma and remove the brown spicy paste all around it. This paste gives the special aroma and flavor to the meat. But as it is pretty intense, it’s preferable to remove it.

 

 

 

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