Recipes
Grease a baking pan with extra virgin olive oil, take the prebaked perek leaves, water them a bit and spread some oil on them and lay them in layers,after 2 layers on the pan, add the staffing (ingredients: 1 egg, feta cheese, smoked cheese, 2 spoons of Greek yoghurt, half cup of milk, some pepper.)
Lay one more perek “leave” on top after you moist it like the previous ones and bake your pie in a preheated oven in 190 grad Celsius for 30-40 min.
Bon Appetite!
Ingredients for the dough:
1.5 glass of water all purpose flour
2 glasses self rising flour
1 glass of milk 3.5%
1 big egg
2 Tablespoon extra virgin olive oil
2 pinches of sea salt
I knead my ingredients and let the dough rest covered 1 hour in room temperature and 1/2 hour in the fridge. Just after I remove it from the fridge I ”open” it with my hands in a large buttered Pyrex. On top I put feta cheese, Gouda, smocked cheese, turkey in slices, 1/2 avocado in small cubes, fresly grounded pepper and lastly 2 Tablespoons of cooking cream on top.
I bake regularly(not with fan) my kiss loren for 3 quarters in a preheated oven in 200 degrees Celsius.
Bon Appetit!
Recipe:
For the kourou dough, use 500 grams of all purpose flour, 3 teaspoons of baking powder, 1 pinch of salt, 1 cup of greek yoghurt, 1 cup of extra virgin olive oil and knead everything well
For the stuffing:
1 kilogram fresh spinach (or frosted)
1-2 dry onions chopped
1 pinch of sea salt
1 pinch of ground pepper
200 grams of Greek feta cheese
Bake in the oven on a baking pan with parchment paper in a preheated oven (not in fan) in 200 grad Celsius in the middle rack for about 20 minutes or depending of how big you formed them.
Bon Appetite!
recipe :
( for the dough )
500 gram. all purpose flour
1 greek yoghurt (not low fat)
1 cup extra virgin olive oil (same quantity as yoghurt)
3 teaspoons of baking powder
1 pinch of salt, knead the ingredients for the dough
( for the filling )
250 gram. feta cheese
200 gram. any unsalted white cheese you prefer
1 pinch of pepper
1 egg, mix the ingredients for the filling well
I use a special cutter for the Kourou dough, otherwise you can cut the dough with the help of a glass using it as a cutter and also use a fork to seal the edges. Don’t add much stuffing because during baking it may come out of the dough .
Bake in a baking pan, you have sprayed with extra virgin olive oil, in a preheated oven, in the middle rack, at 200 degrees Celsius,(not fan/air) for 20 minutes or so , depending on the strength of our oven and the size you made your pies or until browned .
Bon appetit !