Tiganopsomo: pan-fried cheese-filled pitas
Dimitra's Dishes · ♥ 1.6K likes · 32.6K views · 9 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g all purpose flour
- 1 tsp salt
- 1 tsp vinegar
- 1 cup lukewarm water
- 2 tbsp olive oil
Combine the flour, salt, vinegar, lukewarm water and olive oil and knead by hand or in a stand mixer 3 to 4 minutes until smooth; add 1 to 2 tablespoons water if crumbly, but not so much that it is sticky.
Roll the dough into a log, cut into 10 equal portions and roll each into a ball.
Cover the balls in a bowl and rest 30 minutes to 2 hours, or refrigerate the uncut dough overnight; longer rest makes it easier to roll without tearing.
- cream cheese
- 200 g feta cheese
- olive oil
Mix the cream cheese with the crumbled feta and a little olive oil to soften.
Cream cheese and feta filling
- flour
On a lightly floured surface roll each ball as thin as possible to about 9 or 10 inches across; lay them out without stacking.
Rolling the rounds thin
- salted butter
Divide the filling into 10 portions in the centre of each round and top with a thin slice of butter.
- water
Brush the borders with water and fold the edges over the filling into a loose package, pressing to spread the filling.
- butter
Heat a good amount of butter in a nonstick or cast iron skillet over medium (not medium-high, or they burn outside and stay doughy) and fry about three at a time, 3 to 4 minutes per side, until golden and crisp; here it took 4 to 5 minutes per side.
- Greek honey
Serve warm, with honey drizzled on top for a sweet version.