ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 4 teacups hard flour
- 1 teacup oil
- 1 teacup yogurt
- 1 tsp salt
- 1 tsp baking powder
- 1 egg yolk for brushing
- 1 kg assorted seasonal greens and herbs (spinach, chard, chervil, Mediterranean hartwort)
- 1/2 bunch spring onions, finely chopped
- 1/2 bunch parsley, finely chopped
- 1/2 bunch dill, finely chopped
- 1 leek, finely chopped
- 100 g feta, grated
- 100 g anthotyro cheese, grated
- 80 ml olive oil
- salt & freshly ground pepper
Περιγραφή
The most spring-like recipe for pies with seasonal greens and grated white cheeses that marry perfectly, with the crisp yogurt pastry standing out. In Smyrna, they used to make these pies with minced meat, onion, pepper and allspice. The filling was roughly the same as that of minced-meat pie. In spring, when there were lots of greens, they made them with myronia and kafkalithres. They didn’t have feta back then; they had a white cheese that they either made themselves or bought, and it was very thick, beautiful and tasty. Today, the recipe has many variations; the pies can also be made with ready-made pastry. The authentic ones, however, are with the yogurt dough.
Εκτέλεση
For the greens burekia, put the flour with the baking powder and salt in a bowl, make a well in the center and pour in the yogurt and, little by little, lukewarm water, about 100 ml. Mix with your hands, incorporating the flour into the batter that forms. Slowly and gradually, add more water and keep mixing until you have a relatively soft and sticky dough. Gradually add the olive oil as well and continue kneading vigorously with your fists for about 10 minutes, until you get a smooth dough that does not stick to your hands. If necessary, add a little water or a tiny bit of flour. By the end of kneading, there should be no flour left in the bowl. Shape the dough into a ball and leave it to rest for 20 minutes, covered with a towel.
For the filling: In a deep pan heat the oil over high heat and sauté the spring onions and leek for 3–4 minutes, until golden. Add the greens and herbs and sauté for another 4–5 minutes, until wilted. Remove from the heat, drain the greens and set aside to cool slightly. Add the cheeses and salt and pepper, and mix.
For the burekia: Generously flour your work surface. Break off small balls of dough by hand and roll them out on the floured surface into round disks 10–12 cm in diameter. Place 1 tablespoon of filling on half of each disk and fold over the other half to form a half-moon. Press the edges so they don’t open and the filling doesn’t spill out. Brush with egg yolk and bake at 170–180°C for about 25 minutes, until golden.
For the filling: In a deep pan heat the oil over high heat and sauté the spring onions and leek for 3–4 minutes, until golden. Add the greens and herbs and sauté for another 4–5 minutes, until wilted. Remove from the heat, drain the greens and set aside to cool slightly. Add the cheeses and salt and pepper, and mix.
For the burekia: Generously flour your work surface. Break off small balls of dough by hand and roll them out on the floured surface into round disks 10–12 cm in diameter. Place 1 tablespoon of filling on half of each disk and fold over the other half to form a half-moon. Press the edges so they don’t open and the filling doesn’t spill out. Brush with egg yolk and bake at 170–180°C for about 25 minutes, until golden.