Tyropitari (cheese pies) from Drymona of Northern Evia
1kg feta cheese
2 eggs
Fresh spearmint (as much as you want)
Flour for the phyllo dough layer (for 10 layers approx. ? kg flour)
Tyropitari (cheese pies) from Drymona of Northern Evia
In a medium sized bowl mix the flour, 1 tablespoon oil, 1 tablespoon vinegar, half teaspoon salt and enough lukewarm water to firm dough as too soft dough is difficult to roll out. (Tip: brush the phyllo dough with corn flour; it will roll out easier). Knead the dough very well, cover and let sit for half an hour. Separate into ten dough balls. Prepare the filling for the “tyropitari”. Melt the cheese or grate in a bowl. Beat the eggs, add cheese, spearmint and pepper and stir well. Then roll out the phyllo balls one by one add filling and fold each layer into a square.
Tyropitari (cheese pies) from Drymona of Northern Evia
Heat the olive oil on high heat until it simmers. Put each tyropitari, one by one, in the pan and fry over medium heat on both sides until golden brown. Remove from pan. Serve hot, garnished with a hint of spearmint.
