Flogeres – Flutes with filo

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Flogeres – Flutes with filo

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Ingredients

For 4 persons
1/2 kg of filo for crust
For panning
1 liter of milk
2 eggs
grated rusk
For the filling
500 gr. soft Feta cheese
300 gr. xynomyzithra of Naxos – fresh sour Greek cheese
2 green peppers chopped
1 medium Tomato chopped
1 egg
a few drops of Tabasco
Freshly ground pepper
  • Medium

Ingredients

  • For 4 persons

  • For panning

  • For the filling

Directions

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FLOGERES – Flutes with filo

From the famous cook Antonia Maitou of “Irini’s Restaurant” in Naxos

Published by Sissy Nika also at Emvolos.gr

 

 

Steps

1
Done

Place the ingredients for the filling in a bowl and mix to homogenize the mixture.

2
Done

Cut the filo pastry lengthwise into two pieces.

3
Done

Add the stuffing and wrap it in flute shape.

4
Done

In a small bowl, add the milk and eggs and mix until homogeneous. We pass the flogeres (filo pastry flutes) from the mixture of milk and eggs and then coat them with the grated rusk.

5
Done

Finally, fry them in hot sunflower oil until they turn golden brown.

6
Done

Once browned put them on a platter which you have covered with absorbent kitchen paper. Allow to «keep» the oil and serve the dish by finishing with a basil leaf.

7
Done

In Naxos, except for her excellent cooking Antonia is also known for her basils, which she cultivates with abundant care, almost talking to them and in turn, they scatter their fragrance everywhere.

TasteDriver

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