THE DOUGH
3 c All purpose flour
1 c Warm water
2 tb Spoons oil
1/2 Spoon oregano
1 ds Salt
-THE FILLING-
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
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 8×12 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
Yields
1 Servings
