| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
All purpose flour |
| 1 |
c |
Warm water |
| 2 |
tb |
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
THE DOUGH
THE FILLING
>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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