Summary

Ingredients

• 300 grams flour
• 1 egg (s)
• 50 ml oil
• Teaspoon sugar
• Teaspoon salt
• Oregano, dried, ½ -1 teaspoon
• 2 teaspoons dry yeast
• 180 ml milk, possibly a little more, up to 200g
• 1 egg (s) for brushing
• possibly sesame

For the filling:

• 700 g minced meat
• oil
• Wine, white
• salt and pepper
• 0.5 ½ bunch dill
• 150 g cream cheese, Greek (Manouri)
• 150 g cheese, Greek (Anthotyro)
• 1 egg (s), raw
• 2 egg (s), hard-boiled and diced

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Instructions

1. Knead a yeast dough from the first 8 ingredients, let it rise and in the meantime prepare the filling.
2. Sear the minced meat in the saucepan until it turns light brown (liquid will come out of the meat at the beginning, but will then become dry again). Add a little oil and continue frying until it starts to get darker. Then deglaze with white wine and turn down the heat. Add salt, pepper, ½ bunch of chopped dill and one piece each of manouri and anthotyro. Cover and simmer until the cheese has melted. You can also use crème fraîche instead of cheese. When there is no more liquid and everything is creamy, remove from the heat, stir in a raw egg and 2 hard-boiled and diced eggs.
3. There is no “must” for the filling! I always put in what I have to recycle.
4. Roll out the dough to a thickness of 3-5 mm, spread the filling, leaving 1 cm free around the edge, roll up lengthways, brush with egg and sprinkle with a little sesame. If you have enough time, let it rest for another 15 minutes, but this is not absolutely necessary.
5. Bake at 180 ° C for about 30 minutes until golden brown.
6. Tip: It also tastes very good cold the next day!