Ingredients
For the dough
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- 1 kg flour for all uses
- 1/4 cup of tea sunflower oil (but not olive oil cos it‘s too strong)
- 2 tbsp vinegar
- 2 tsp salt
- lukewarm water (about 2 cups of tea)
- little butter at room temperature (not melted)
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Directions
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- Put in a bowl the flour, oil, vinegar, salt and add water and stir to form a dough.
- The dough should be not sticky.
- Add flour and water to achieve the proper texture.
- Leave IT covered with a clean towel for 20 minutes.
- Split in two parts, making two round balls
- Roll out on a floured surface each piece in the size of a large dish.
- Cover it with the butter
- Leave it in the refrigerator for 30 so that the butter gets cold
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Ingredients
For the filling
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- 5 leeks
- 6 eggs
- 1/2 liter of milk
- 2 tbs fine semolina
- 2 tbs melted butter or olive oil
- 1 cup. tea crumbled feta cheese
- salt
- freshly ground pepper
- 1 teaspoon dried basil
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Directions
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- Peel the leeks, cut the green part, cut into thin strips and let them for 2-3 in boiling water.
- Drain well.
- Melt butter and saute for 2-3 minutes.
- Add the milk, basil and semolina.
- Stir until the cream thickens.
- Remove from the fire and add the eggs one by one stirring quickly
- Finally add the feta and season with salt and pepper.
- Roll out two large sheets of dough and let a little dry.
- Grease a shallow baking dish 34 cm. Or 36 cm.
- Lay the first sheet in the pan
- Pour the filling
- Cover with the second sheet
- Brush lightly on the surface with a little oil.
- Bake the cake for about 1 hour in a well preheated oven at 170°C until it gets a nice golden color
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
