Tyropitari from Evia
There’s a long, narrow island that runs parrallel to coast of Greece that stretches from just south of Volos to about 60 minutes north of Athens. That island is Evia and today I am going to show you how to make one of their specialties, Tyropitari.
The dough is akin to phyllo dough that’s made for making spiral pies. The filling is simply crumbled Feta, egg and some pepper. You can try a 50/50 mix of Feta and Graviera as well.
These fry rather quickly and you know you’ve successfully made them if you see air bubbles on the surface of the fried dough – a sign of a light yet crispy crust.
6
servings
1
hour
15
minutes
- For the Dough
-
2 cups unbleached all-purpose flour
-
3/4 cup + 2 Tbsp. room temp. water
-
2 Tbsp. extra virgin olive oil
-
1 tsp. red wine vinegar
-
1 tsp. sea salt
- For the Filling
-
2 cups crumbled Feta cheese
-
1 large egg
-
fresh ground pepper to taste
-
Olive oil for frying
- Garnishes
-
Greek honey and sesame seeds
- Into a stand mixer, add your flour and salt and attached the hook and operate at a moderate speed. Add your wet ingredients until a smooth dough has formed and no longer sticks to the sides of the bowl (add a bit fo flour if still sticky). Sprinkle some flour on your work surface and knead into a smooth round ball.
- Divide into 6 balls of dough and roll into spprox. 6 inch disks. Cover and allow to rest for 20 minutes.
- Roll out or hand stretch to about 12 inches in diameter. Spread some cheese over most of the surface and and fold the sides toward the middle then the top and bottom end toward the center. Gently tap down down and flip the parcel. Repeat this step with the remaining dough.
- Pour about 1 cm of olive oil into a deep pan and bring up to a temp of 350F. Place two parcels in the hot oil and at time. As soon as you side the sides turn golden colour, flip and fry the other side. Remove from the pan and place on a paper-lined platter. Repeat frying the remaining parcles.
- Drizzle with honey and sprinkle with sesame seeds. Cut into pieces and serve.
The post Tyropitari from Evia first appeared on Kalofagas.ca.
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