Recipe Courtesy of Dina, Dinas-Kitchen.com
| Prep Time | 1 hour 30 minutes |
| Servings |
pies
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Ingredients
Dough
- 3 cups all-purpose flour (450g)
- 2 teaspoons rapid-rise dry yeast
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 3 1/2 tablespoons extra virgin olive oil (50ml)
- 1 cup lukewarm water
Filling
- 21 oz akkawi cheese (600g) or Feta cheese
- 1 cup spring onions trimmed, rinsed, and thinly sliced
- 1 bunch parsley (40g) leaves stripped off, rinsed, drained, and coarsely chopped
- 2 egg whites
- 1 oz butter melted
- 1 teaspoon nigella seeds
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried green mint crushed
Egg wash
- 2 egg yolks
- 2 tablespoons water
- 1 pinch salt
- 1 teaspoon nigella seeds
Ingredients
Dough
Filling
Egg wash
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Instructions
- For the dough: Mix the dry ingredients in a large bowl. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Knead for about 5 minutes until smooth and pliable. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours.
- For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. Pat dry the cheese slices and process in a food processor. Transfer to a bowl and add the egg whites, melted butter, 1 teaspoon nigella seeds, black pepper and dried mint. Mix well.
- For the egg wash: in a small bowl whisk egg yolks, water, salt and nigella seeds.
- Make the pies: On a slightly floured surface divide the dough into 32 pieces, each piece 23-24g, forming each piece into a small ball. Cover with a clean towel and let rest for 15 minutes. Roll each ball into an oval shape (14x8 cm). Evenly spread a heaped tablespoonful cheese filling over the dough leaving 1 cm border. Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal.
- Transfer onto a baking sheet lined with parchment paper, brush with egg wash and bake in a preheated oven (200°C/ 400°F) for about 20-30 minutes, or until golden in colour. Serve warm or at room temperature.
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