CHEESE PIE - τιρόπιτα

GREEK PIES

• Board to work on 1 m square
• Broomstick for rolling
• Olive oil (light) - not EVO which is to strong
• 40cm diameter flan tins with sides about 3cm high
• Plain flour – no particular type and better if less well refined

DOUGH
Makes enough for 7 pies

• 2Kg flour
• 2 tspn salt
• 2 tbspn yeast.

Place flour and salt on a board 1m square. Form a well in the middle and add the yeast. Add hot water and mix in with flour. Keep adding more water pulling in surrounding flour, working with 1 hane. Pour water over hand so its not too hot. Keep adding water and mixing in surrounding flour until all flour incorporated and formed a pliable dough. (summertime use room temperature water)

Knead for 3 minutes.
Sprinkle cloth with flour and set aside.

CHEESE PIE
Take a small piece of the dough – about 250-300g. Knead for a short time. Roll out on board with a broomstick. Roll loosely over stick and stretch out as you unwind. Do not ‘roll’ the pastry but ‘stretch’ and ‘pull’ it. When holes start to appear then just gently pull it out until it almost covers the board.
Drizzle oil into the pastry and spread over it.
Sprinkle with crumbled feta.

Cut down the middle and roll from outside to middle and twist like a snake when you get to the middle. Place in a oiled 40cm pie flan in a spiral from the outside. Repeat with other half.
Put aside to rise a bit.

Cook for 20 minutes in a hot over 250degrees.

Take out and allow to cool a little before serving – tear apart to serve.