Salty Greek milk pie without sheet on the top
Ingredients
1 liter fresh milk 3 tbsp coarse semolina 3 tbsp fine semolina 1 tbsp margarine 3 eggs feta as we want salt 1 egg yolk sheets for pies
Preparation
Put the milk with semolina, butter and salt in a saucepan. Stir constantly until it begins to thicken (become like porridge). Remove and add the lightly beaten eggs and mix well. Pour and slice. Grease a 35x25 pan and pour a little flour. Place the sheet of pie. Pour the mixture and whisk the egg and lay up to make a nice crust. Bake until golden brown at 180.
NOW ABOUT PIE SHEET Rustic homemade sheet for pies What we need: 5.5 cups flour for all uses (soft class II) - (750-770gr). 4 tsp. tablespoons virgin olive oil (60ml). 1 tsp. tablespoons wine vinegar (15ml). 1 tsp. teaspoon fine salt (5g.). 2 cups warm water around (380ml). About 3/4 cup melted margarine or olive oil (for brushing the leaves) 1) In a bowl pour the flour and salt, mix well and add the vinegar and more water and knead for 5 minutes. Add the oil and gradually adding the remaining water, knead again for 12-15 minutes until the dough is smooth, soft and pliable. Leave for 1/2 - 1 hour rest. 2) Divide the dough into two balls, one slightly larger. 3) Sprinkle some flour on the counter you and with the help of a rolling pin start with the biggest ball and knead oval about 35χ50. 4)use a brush to lubricate Grease well the sheet. 5) Finally fold in both the dough by creating a folder in a sense. Now you are ready to open this file with your rolling pin into a single sheet measuring approximately 40ch40 placing it with the help of a rolling pin on the pan of your oven as long as you have the early buttered well. Remember to leave 3-4 cm margin sheet protruding from each side of your pan in order to fold later your pie. The same process will follow for the top sheet to be overdoing your pie to the edge of the pan without sticking and the excess backsheet folded inwardly well with fingers making a uniform bolntoura.
