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INDIVIDUAL CHEESE PIES
WITH FETA DODONI
Serves 6 (12 cheese pies)
INGREDIENTS
3 sheets of thick pastry dough
300 grams of grated feta DODONI
2 eggs
2 tbsp. cream
1 tbsp mint or parsley finely chopped
fresh ground pepper
DIRECTIONS
Mix all the ingredients for the filling.
Cut each piece of pastry dough into 4 square pieces, with each side approximately 20 cm. Brush some margarine onto each piece of dough on both sides.
In the centre of the dough place two tablespoons of the cheese mixture and roll into small packaged squares
(see photograph). Tie it with a thick cotton thread, without pulling it too tightly so that it doesn't cut the pastry dough.
Place the cheese pies into a pan and bake them in a pre-heated oven a 200 C for 35-40 minutes, until they brown evenly. Remove the cotton thread and tie it with parsley leaves or a
green shallot leaf which has been dipped in boiling water and try the packaged squares.
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FRIED FETA CHEESE
(Feta Saganaki)
Serves 6:
INGREDIENTS
6 slices of feta DODONI (70 grams each)
DIRECTIONS
Heat the oil in a non-stick fry pan.
Flour the pieces of feta cheese Dodoni and fry in the hot oil, until they brown.
Place on a platter, squeeze some lemon juice on the platter, garnish with pepper and serve at once.
NOTE: In place of feta cheese you may substitute with
KEFALOGRAVIERA or KEFALOTYRI cheese
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