Ingredients
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For the stuffing
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1200 gr Feta cheeseor souroto cheese or anthotyro or any other soft cheese
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3 dry onionsin thin slices
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2 eggs
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Sea salt
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Freshly ground pepper
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For the sheet (filo)
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1 kg flour for all uses
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2 glasses hot water
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1/2 block vegetable butter(125 gr) melted
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1/2 sachet dry yeast
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1 wine glass olive oil
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Sea salt
Narration
Kalassuna Pie. It cannot be more delicious !!!!!!
It is a tasty pie with crispy sheets (filo), cheese and onion. Delicious and above all, easy to make. I tried it in Folegandros with their local cheese, the souroto (strained) cheese, a soft cheese from sheep and goat milk.
Folegandros
Yesterday I made it home with soft feta cheese and it was a dream.
I added a few mint leaves and a variety of peppers. A chef, friend of mine, added to the stuffing caper leaves also, finely chopped and it had indeed a colorfull taste of seafood. The choice is yours.
Kallasuna pie.
From Dimitra Dekavalla of the restaurant Veggera, Karavostasis, Folegandros island.
The article has been published by Sissy Nika also at Emvolos.gr
Steps
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1
Done
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FIRST PREPARE STUFFINGBeat the eggs lightly and put the souroto cheese in a bowl, add the eggs, the onions, salt and pepper. Stir vigorously until the mixture is homogenized. We almost knead the cheese. |
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2
Done
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MAKE THE SHEET (FILO).Sift the flour and put it in a large bowl along with all the ingredients and knead vigorously by letting the dough get air by turning it often. |
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3
Done
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The yeast will make our leaf fluffier and easier to raise this is our secret. |
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4
Done
30 minutes
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Allow the dough to rest for at least 30 minutes and then cut in half and open 2 sheets. |
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5
Done
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Film the pan with olive oil and lay one sheet. |
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6
Done
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Spread the stuffing and we cover the kalassuna with the other sheet. |
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7
Done
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Spread the surface with olive oil and cut lightly into pieces. |
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8
Done
45 minutes
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Bake in a well preheated oven at 200-250 ° C for 45 minutes. |
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9
Done
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Take the pie out of the oven and let it cool without covering it. |
