XXL "peinirli" with 3 cheeses

INGREDIENTS

400gr Fresh Myzithra Kalogeraki

300gr Traditionally Cretan Cheese Kalogeraki

240gr Premium Graviera with 5 peppers Kalogeraki

1 egg beaten

400gr flour for all purposes

8gr yeast

240gr lukewarm water

1 teaspoon salt

a pinch of sugar

20gr sheep & goat butter

IMPLEMENTATION

In a bowl add the yeast, sugar & the lukewarm water, stir lighlty, cover with a membrane and set aside for 15' to activate the yeast.

Then add the flour with salt and knead in mixer for 5' to prepare the dough.

Cover with a membrane and set aside for 20' to allow the dough to become double.

In the meantime, in a bowl rub with hands the Fresh Myzithra Kalogeraki, Traditionally Cretan Cheese as well as the 2/3 of Premium Graviera with 5 peppers grated (the rest will keep for topping before baking). Add as well the egg and with a spoon stir and press the cheeses in order to mix them well.

When the dough is ready, pour a bit of flour on your kitchen bench and open the dough in an oval shape with hands. Put a bit of flour on your hands to avoid sticking.

In the center add with a spoon the cheese mixture while pressing it (avoid the edges).

Turn the dough sides inside and create a shape of a boat.

On top add the grated graviera you kept earlier.

Put it in a pan with greaseproof paper below.

Bake in a pre heated oven in 210C on air for 25'.

When ready take it off the oven and as it's still hot coat with butter (the dough and the filling as well).

Enjoy as it is hot alone or with your friends!