We then wrap them with phyllo pastry forming a triangle brush with melted butter or olive oil and bake them until golden and crispy to perfection. As soon as the dough starts to form continue kneading by hand. 4 cups all purpose flour 1 cup olive oil 1 cup greek yogurt strained yogurt. Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour. 1 2 cup of extra virgin olive oil.
Roll the dough in small balls about the size of a golf ball flatten out into a disc and add a teaspoon of the mixture. 3 1 2 cups of self raising flour or 3 1 2 cups all purpose flour 1 tbsp. 200 grams greek yoghurt. 1 large egg beaten. 500 grams self raising flour or all purpose flour with 1 tsp baking powder.
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In a bowl combine the flour sugar baking powder and salt in a bowl. My homemade spanakopita is a real winner full instructions included by my mother. Cut each filo leaf into a strip 6 x 12 15 x 30 cm. If you re interested i have a few recipes on the site for greek pies. Fold over and crimp the edges with a fork.
Mix with a spoon until all of the ingredients are completely combined and the mixture comes together nicely. Add the vinegar yogurt olive oil and sunflower oil. Make the filling by mashing the feta until it crumbles. These are much quicker to bake. Mix with a spoon until all of the ingredients are completely combined and the mixture comes together nicely.
These are much quicker to bake. In a bowl combine the flour sugar baking powder and salt in a bowl. 3 4 cup of plain yogurt. Roll the dough in small balls about the size of a golf ball flatten out into a disc and add a teaspoon of the mixture. These tiropitakia kourou are quite forgiving.
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