INGREDIENTS

FOR THE DOUGH
1 egg
120 gr butter
160 gr plain Greek yogurt
200 gr self-rising flour
150 gr durum wheat flour type M
FOR THE FILLING
180 gr asparagus
150 gr peas
2 eggs
200 gr sheep’s yogurt
150 gr heavy cream
180 gr feta cheese
150 gr regato cheese (or any hard-yellow cheese)
salt, pepper

INSTRUCTIONS

1.FOR THE DOUGH
2.In a big bowl whisk flour. Add yogurt, melted butter and the egg.
3.Knead by hand until combined and having a smooth dough.
4.Cover the dough with a plastic wrap and let it rest in the fridge for 30 minutes.
5.FOR THE FILLING
6.In a saucepan, add peas and asparagus. Saute with 3-4 tbsp olive oil.
7.Add water and let the ingredients cooked until tender, in a medium temperature.
8.When the water almost evaporates, leave aside.
9.Preheat the oven to 180o Celsius.
10.In another bowl, prepare the filling. Grate feta and regato cheese. Mix in yogurt, eggs and seasonings.
11.Dust your working surface with flour. Roll the dough with a rolling pin to make the phyllo.
12.Grease the baking tart with olive oil and place the phyllo inside.
13.Spread peas and asparagus over the phyllo dough. Keep a small part of the greens aside to decorate the surface of the tart.
14.Spread the cheese filling over the greens.
15.Decorate the surface with the rest of asparagus and peas.
16.Bake in a preheated oven at 180o Celsius for about 50 minutes.
17.Remove from the oven, cool, serve.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.