Kaltsounia from Symi stuffed with goat cheese

Dough

1. Mix Horio margarine with greek yogurt with eggs, pepper and salt.
2. Slowly add flour and knead.
3. Add some water if necessary.
4. Spread the dough in a ball shape and cover with a wet towel. Leave in the refrigerator for approximately 45 minutes.

Stuffing

1. Mix cheese with beaten eggs and salt.
2. Add finely chopped parsley.

Composition

1. Cut small bits out of the dough and spread in round doughs of 15 cm diameter and 4 cm thickness.
2. Add a spoonful of the stuffing in the center and wet the edges of the dough with some water.
3. Fold and close with the help of a toothpick, creating pleats all around the kaltsounia.
4. Beat an egg yolk with some milk and polish them.
5. Put them in a greased pan and bake at 180 C for 30 minutes.