Traditional Cheese pie of Skopelos
500gr flour for all purposes (Alternatively 350gr flour for all purposes and 150gr yellow flour)
1 teaspoon salt
½ teaspoon baking powder
1 tablespoon vinegar
3-4 tablespoons olive oil
250gr water
For the filling:
600-700gr feta cheese and goat’s cheese (crushed)
Traditional Cheese pie of Skopelos
Stir well in a large bowl all the solid ingredients and add the vinegar, oil and gradually the water. Knead until the dough does not stick to the bowl. Separate the dough into eight small balls. Place in a floured pan, cover with a towel and let rest for about half an hour. Roll out each ball into a thin layer of dough. Put the filling on one edge, brush the phyllo dough with a little oil, fold both sides a little so that the filling does not spill and make a roll. Holding the two ends gives the pie the shape of a snail.
Traditional Cheese pie of Skopelos
Heat the oil in a pot or frying pan (not too large) and when it’s hot place the pie gently in the pan so the crust doesn’t open. Turn, using two forks so that it doesn’t break and fry until golden-brown. Drain the oil by placing on kitchen paper and serve hot.
