{"id":7496,"date":"2020-12-28T10:23:03","date_gmt":"2020-12-28T08:23:03","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=7496"},"modified":"2020-12-28T10:23:03","modified_gmt":"2020-12-28T08:23:03","slug":"greek-leek-cheese-pie","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/greek-leek-cheese-pie\/","title":{"rendered":"Greek leek & cheese pie"},"content":{"rendered":"
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NOTES<\/p>\n

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  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.<\/li>\n
  2. Xynomizithra is a salted, dry and a bit sour cheese. It is more often used grated, because of its harshness.<\/li>\n
  3. For this recipe you need a 36 cm baking pan.<\/li>\n<\/ol>\n<\/div>\n