Aphrodite was a very good cook and loved to entertain and shared her secrets with Joanne. I was introduced to this delicious pita years ago at many family meals.
Ingredients
Filling
8 oz. Feta Cheese
1-2 eggs
Black pepper
Dough
1 Kilo flour
½ tsp. salt
½ tsp. sugar
½ c oil
2 tsp. yeast
½ cup yogurt or
½ cup milk
1 egg
Directions
Blossom the yeast in ¼ cup warm water with ½ tsp. sugar, just until it begins to bloom, about 5 minutes.
In a bowl (preferably an electric blender), mix the flour and salt together.
Pour in the yeast mixture, yogurt or milk, and oil. Blend until the mixture is smooth and a soft ball is formed. The ball should be elastic and easy to handle. If not, add a little water (1 T) at a time.
Cover and let rest for ten minutes.
Separate dough into 5 balls, and let rise until each ball has doubled in size.
Slice these into 8-10 even pieces, the size of walnuts.
While resting, prepare the filling. In a bowl, crumble the feta with a fork and stir in one egg and black pepper mixing until well blended. Set aside.
With one piece of dough at a time, press flat with your palm or a rolling pin to make about a 3” disc.
Fill each round with a tablespoon of filling. Fold the dough over the filling and with a fork press around to seal.
Place on a baking sheet and repeat with the rest of the dough.
When ready to bake, brush the cheese pies lightly with a beaten egg and ½ T milk.
Bake at 375˚oven for 20 to 25 minutes until golden brown. Cool on the wire rack.