| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | 1 | Servings | |
INGREDIENTS
| 3 | c | All purpose flour |
| 1 | c | Warm water |
| 2 | T | Spoons oil |
| 1/2 | Spoon oregano | |
| 1 | ds | Salt |
| Couple of chopped green | ||
| shallots can replace | ||
| with | ||
| 1/3 white onion | ||
| 1/3 | c | Finely chopped parsley |
| 2 | c | Feta cheese, crumbled |
| 1/3 | c | Freshly grated romano cheese |
| 1/2 | c | Whole milk or better still |
| half & half | ||
| 3 | Eggs | |
| Salt, pepper thyme |
INSTRUCTIONS
>From: [email protected] (Evangelos Doussis) Date: Thu, 8 Jul 93 13:24:57 -0500 [a rich dish, brilliant for lunch at work served hot, or warm] Dough: mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling : Beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs. the assembly : Roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad Posted to recipelu-digest by molony <[email protected]> on Feb 27, 1998
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