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 Cuisines > Greek cuisine > Search results
Tyropita (cheese pies)
1 lb feta cheese
1 lb filo pastry
1/4 lb ground kefalograviera cheese
1 cup milk
3 tbsp butter
4 eggs (beaten)
Dill or mint (diced)
A little margarine
Fyllo (or Filo) Pastry:
2 cups flour
3/4 cup warm water
1/2 tspn salt
3/4 cup vegetable oil

Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and pepper. Butter a pan with the margarine and place half the sheets of fyllo on the bottom also buttered with the margarine (so it doesn't stick) Pour the cheese mix and cover with the rest of the fyllo sheets, also buttered with margarine. Bake in medium oven for about 1 hr.
Fyllo (or Filo) Pastry: Mix all the ingredients in a bowl and work the dough until it is soft, not firm or stiff. Make 6 even sized balls, and place on a plate with flour on it. Sprinkle some flour on top of the balls and place in the fridge for about an hour until the dough is thoroughly cooled. When ready, spread some flour on your rolling surface and roll out the balls of dough to about 6" (15cm) diameter. Then work the dough with your fingers, by picking it up and stretching it, to get it as thin as you require. 
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