For the dough
- 1 kg flour for all purposes
- 2 Tbsp olive oil
- 1 tsp salt
For the filling
- 500 gr goat feta cheese
- ½ cup of trahana
For the phyllo dough
- 100 gr olive oil
- 100 gr cow milk butter
- Cornflour/cornstarch to help you stretch the dough
Mix flour, oil and salt. Make a hole in the middle and pour some water. Work the dough and keep adding a little water until the dough is just a little bit sticky. Then cover the dough with a cloth and leave it there to rest for half an hour.
Meanwhile, melt the butter and mix it with the olive oil. Crumble the feta cheese. Fill a small bowl with little water and another one with the trahana. With a pastry brush apply oil on the inside of your baking pan. Preheat oven to 200℃. After half an hour separate the dough into 10 balls.
Dust your kitchen table with corn flour and place a ball of dough in the middle. Use a rolling pin to roll out the dough, until it becomes a very thin sheet.
Dip your fingers in the bowl with the water and sprinkle the dough with some water drops. Brush lightly the dough with the butter-oil mixture. Sprinkle with some feta cheese and some trahana.