| 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: doussis@convex1.TCS.Tulane.EDU (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 <molony@scsn.net> on Feb 27, 1998
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