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Greek pie with trachanas and feta cheese

6
60′
PRODUCTS USED
CATEGORIES
FALL SPRING SUMMER WINTER MODERATE MAIN COURSE SNACK
INGREDIENTS

For the phyllo
500 gr all-purpose flour
150 ml water
30 ml Horio Koroneiki variety olive oil
5 ml TOP Red Vinegar
Salt
50 gr melted Horio soft margarine with olive oil

For the stuffing
150 gr trachanas
150 ml water
30 gr Horio soft margarine with olive oil
200 ml fresh milk
1 egg
200 gr Horio feta cheese, roughly grated
Salt, pepper

EXECUTION
  1. In boiling water add trachanas, salt, and Horio soft margarine with olive oil.
  2. Mix and cook over medium heat for 15 minutes.
  3. Remove from heat, add the egg, pepper and Horio feta cheese and mix well.
  4. Put all ingredients for the phyllo in a bowl and mix, until homogenized.
  5. Cover with a kitchen film and leave for 30 minutes.
  6. Divide the dough into 4 pieces and spread to a slightly bigger size than our baking pan.
  7. Grease pan with Horio soft margarine with olive oil.
  8. Spread one phyllo and grease with Horio soft margarine with olive oil.
  9. Evenly spread 1/3 of the stuffing over the phyllo and repeat with the rest of the phyllo dough and the stuffing.
  10. Slightly carve the phyllo on top and bake in a preheated oven at 170 C for 45 minutes, adjusting the oven to a fan heater.
SEE ALSO
Cheese-Souffle-with-a-bechamel-base
6
30′
Orange-Cookies
15
20′
Leg-of-lamb-stuffed-with-Horio-Myrodato-and-garlic
8
75′
SEE ALL RECIPES
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