These amazing pies make a delicious quick breakfast or lunch at the office or even a light afternoon snack.
Serves: 14-16 pies Prep. time: 35′ Cooks in: 35′ Ready in: 1:10′
1 package phyllo dough
1 cup extra-virgin olive oil mixed with 1 cup butter, melted
For the filling
300 g feta cheese, crumbled
3 green bell peppers, diced
1 large onion, finely chopped
3 large ripe tomatoes, seeded, diced
½ cup black Kalamata olives, diced
1 cup sun-dried tomatoes, diced
1 tso dried oregano
½ cup wheat dusk, finely crumbled
3 tbsp caper, washed, drained
1 cup kaseri cheese*
Mix all ingredients for the filling in a large bowl. Season with salt and pepper.
Preheat oven at 200oC/fan. Lightly brush 3 phyllo sheets per pie with olive oil and melted butter and place one on top of the other. Spread 2-3 tablespoons of filling on one long edge about an inch (2,5 cm) thick. Roll it loosely through the other end then swirl it to give a snail shape. Place on a baking sheet lined with baking parchment. Repeat procedure.
Bake for 30 minutes or until nicely colored.
Kasseri is a traditional, Greek cheese made from unpasteurised sheep milk or mixture of sheep and goat’s milk (with no more than 20% goat’s milk mixed in). It has a springy-texture, white crust and a very rich flavor.
Photo – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Στριφτόπιτες με γέμιση χωριάτικης σαλάτας