Recipe: The Evia cheese pie

You will find its dough in various variations, from fluffy like piroski to a very thin, crunchy, crunchy sheet that swells during frying.

Ingredients

• 1 kg wheat flour yellow, for bread and pastries a little soft flour, for sprinkling at the opening of the sheet
• 1 sharp cut. sweet salt
• 1 egg
• 2-3 tbsp. olive oil soup
• 1 teaspoon sweet vinegar
• water as long as it takes (see procedure)

For stuffing

• 800 gr. slice, crushed by hand
• 7 eggs
• 3/4 fl. tea full of milk

Procedure

Leaves

1. In a bowl (or in the mixer bucket) mix the flour and salt.
2. Make a puddle in the center and add the egg, olive oil and vinegar and mix by hand, in circular motions (or with the hook of the mixer), until these ingredients are absorbed by the flour.
3. Gradually add water at room temperature, continuing to mix until the ingredients are combined into a non-muddy dough.
4. Knead persistently, until the dough becomes smooth but firm, so that it opens easily with the rolling pin and does not shrink. Shape it into a ball and leave it covered for 10-15 minutes. Then divide it into 10 equal parts.
5. Sprinkle the counter with soft flour and open one piece of dough with the rolling pin on a large and very thin sheet with a diameter of 60 cm.
6. Every now and then we sprinkle it with flour, so that it does not stick and tear. Sprinkle each sheet that we prepare again with soft flour and fold it like a pleat, sprinkling with flour on each fold that we make.

Stuffing

1. In a bowl, mix all the ingredients until it becomes a thick mixture.

How to fold the cheesecake

1. Flour the counter again with soft flour and carefully roll out a sheet.
2. Sprinkle with olive oil, without reaching the edges. With a spoon, scatter thinly here and there 3-4 tablespoons. soup filling, leaving a large margin (almost 10 cm) from the periphery of the leaf.
3. Then we start folding it so that it becomes an envelope, as follows: Bring the top of the sheet (as we look at it in front of us) towards the center and cover the filling, without reaching the bottom of the sheet.
4. Pour again 2-3 tablespoons of filling in the folded sheet, where there are puddles that show us that there is no filling from below - we do this so that the filling is evenly distributed and does not accumulate here and there, while elsewhere there is a gap.
5. Cover the new filling with the bottom of the sheet, so that now we have an elongated sheet. Pour again 2-3 tablespoons of filling in the puddles.
6. Now bring one narrow, side side of the sheet to the center and sprinkle 2-3 tablespoons of filling in the same way.
7. Finally, bring the other narrow side of the sheet to the center, covering the filling, without scattering any more filling. The cheesecake is ready.
8. In our largest pan we pour olive oil until its level reaches about 3 cm from the bottom. Heat it over medium heat until it starts to steam.
9. Carefully place the cheesecake in the pan (it is large and only fits one at a time), lower the heat and fry until the bottom is golden and the filling is cooked. Carefully turn it on the other side and fry it in the same way.
10. Drain it on kitchen paper and serve. If you want, pour over it while it is hot with a little honey and sprinkle with sesame seeds, but the traditional way of serving (and the most delicious) is pure.

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