Greek Seskoulopita
One of the tastiest winter pies.
Ingredients
for the phyllo
- 250 gr. wholemeal flour
- 75 ml olive oil
- 150 gr. yogurt
- 1/2 tsp salt
for the filling
- 500 gr. white beets
- 100 gr. feta cheese
- 2 tbsp olive oil
- salt
Instructions
- Start by mixing the flour, yogurt, olive oil and salt in a bowl.
- Once a dough is formed, cover with film and set aside for 30 minutes.
- In the meantime, prepare the white beets. Wash them and cut them into medium-sized pieces.
- Add salt and massage the curls. Put them in a strainer for 10-20 minutes until they release juices.
- Drain them well and mix them with the grated feta, the 2 tbsp. olive oil, salt and pepper.
- Divide the dough in half. You want one piece to be bigger than the other because it will be the bottom sheet.
- Open the bottom sheet. Transfer it to a greased pan. Put the curls on top and spread the second leaf on top. Bring the bottom sheet over the top sheet and seal the filling inside the two sheets.
- Oil the top sheet.
- Bake in a preheated oven at 180C for 50-60'.
- Remove the pie from the oven and let it cool for 15 minutes before cutting.