Summary

Ingredients

• 125 g natural yourt
• 0.5 ½ pack dry yeast
• 30 g butter
• 15 ml vegetable oil
• salt and pepper
• 40 ml milk
• 1 egg (s), separated
• some water
• 300 grams flour
• 1 red pepper
• 100 g feta cheese
• 125 g quark
• 2 tablespoon parsley, finely chopped
• Black cumin
• 3 large tomato (s)
• 1 cucumber (s)
• 1 small onion (s)
• 80 g olives
• 1 tablespoon white wine vinegar
• 2 tablespoon lemon juice
• 2 tablespoon olive oil

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Instructions

1. For the dough, mix the yoghurt with the yeast and leave to swell for 10 minutes. Mix the melted, cooled butter with oil, salt and milk, add an egg white and finally add to the yoghurt. Sift the flour over it, knead and cover and let rise in a warm place for about 1 hour.
2. In the meantime, cut the peppers in half lengthways, remove the stem, seeds and partitions, cut the pulp into very small cubes. Mash the feta cheese with a fork and mix with the quark in a bowl. Add the peppers and parsley to the feta mixture, season with salt and pepper.
3. Preheat the oven to 220 ° C top / bottom heat (convection: 200 ° C). Roll the dough into about 20 balls, into flat cakes with 10 cm. Shape the dia, place 1 teaspoon feta filling on top, fold it up and press the edges firmly into place. Place the bags on a parchment-lined baking sheet. Whisk the egg yolk with a little water, brush the bags with it and sprinkle with black cumin.
4. Bake the fat pockets in the preheated oven, first for 15 minutes at 200 ° C, then for 7 minutes at 220 ° C, and bake for about 22 minutes until golden brown. Let cool on a wire rack.
5. For the salad, cut the tomatoes and the cucumber into small pieces. Finely chop the peeled onion and then put everything in a bowl. Mix vinegar, lemon juice, oil, salt, pepper and oregano in a bowl and then pour the dressing over the salad and mix carefully.
6. Arrange the feta bags and serve with the salad.