Sheep Cheese – Tomatoes – Pita
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 sheets dough (filo or Yufka dough), alternatively 6 sheets puff pastry (frozen)
- 5 tomato (s), diced
- 1 bell pepper (s), diced
- 2 onion (s), cut into rings
- 2 spring onions, cut into rings
- 300 g sheep cheese, rouhly diced
- Olive oil or melted butter
- salt and pepper
- a lot oregano
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Sprinkle the individual yufka leaves with water (this makes them easier to handle) and place in a large baking dish (approx. 40 x 25 cm). Brush with melted butter or olive oil and place four layers of the pastry sheets in the pan.
- Note: If you use frozen puff pastry as an alternative, you need a total of 6 plates. Roll out 3 of them thinly into a large one (i.e. place the individual plates on top of each other with a slight overlap and then roll out).
- Peel the onions, cut into rings and let them brown lightly in a pan with fat.
- Now put the diced tomatoes on the dough - mixed with the diced bell pepper, the spring onion rings, the browned onion rings and a lot of coarsely diced sheep`s cheese. The whole thing is seasoned with pepper and salt and plenty of oregano. Finally, pour some olive oil over it and close four layers of strudel pastry or a large, thinly rolled-out sheet of puff pastry (again made from three sheets of puff pastry as described above).
- Bake in a preheated oven at 200 ° C for about 45 minutes. Then whisk the egg yolks, spread over them and put in the oven for another 15 minutes. Serve immediately.
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