Myzithra pies filled with semi-sour taste Myzithra and herbs

  • 35
    Minutes
  • 20
    Minutes
  • 4
    Serves
  • 2
    Difficulty

Ingredients:

For the dough

200 gr. flour for all uses

120ml water

20ml raki

20ml olive oil

¼ teaspoon salt

For the filling

200 gr. myzithra with semi-sour taste Kalogeraki

3 tbsp. herbs (fennel, mint, parsley, chives), finely chopped

Freshly ground pepper

Implementation

In a bowl, knead all the ingredients for the dough. Then divide the dough into 4 straight doughs, cover it and set aside for 15 '. In a bowl, mix the mizithra, the herbs and add pepper, divide into 4 equal amounts and shape into tight balls. On a lightly floured counter, open each dough about 6-7 cm in a circle, place a ball of myzithra with semi-sour taste Kalogeraki inside and close it well. Open the thin pies again and carefully, sprinkle them with enough water and bake them in a non-stick pan on both sides until they turn brown. They can be served plain or with honey.

Tips: We use any seasonal herbs we like

 

 

 

 

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