Feta Cheese Pie (Fetopitta)

Name: Feta Cheese Pie (Fetopitta)
Cuisine: Greek
Ingredients: 3 3 cups village-style strong flour; 2 2 teaspoons baking powder; ¾ ¾ cup sunflower oil; 1 1 cup traditional sheep yogurt “I Giagia” by Alambra Dairies; 1/3 About 1/3 cup warm water; 1 1 kg fresh unsalted anari cheese by Alambra Dairies; 1 1 fresh goat & sheep halloumi “I Giagia” by Alambra Dairies; 250 1 package (250 g) feta cheese by Alambra Dairies; 4 4 teaspoons baking powder; 1 1 tablespoon dried mint; ½ ½ cup fresh mint, finely chopped; 4 4 eggs; 1 1 egg (optional)

One of the most delicious 'treasures' of Cypriot gastronomy is our beloved Fetopita. And 'Auntie' Chrysoula (she isn't my biological aunt, but for me, the people we choose in our lives are family) gives us the fluffiest version of it. Her secret? The traditional sheep's yogurt 'I Giagia' (Grandma) from the Alambra Dairy in the dough, which gives it elasticity and depth of flavor. And of course, the aromatic filling with the authentic cheeses of our land, anari and halloumi, along with the feta we love so much. Simple, authentic, homemade. Just as it should be.

INGREDIENTS

For the dough

• 3 3 cups village-style strong flour
• 2 2 teaspoons baking powder
• ¾ ¾ cup sunflower oil
• 1 1 cup traditional sheep yogurt “I Giagia” by Alambra Dairies
• 1/3 About 1/3 cup warm water

For the filling

• 1 1 kg fresh unsalted anari cheese by Alambra Dairies
• 1 1 fresh goat & sheep halloumi “I Giagia” by Alambra Dairies
• 250 1 package (250 g) feta cheese by Alambra Dairies
• 4 4 teaspoons baking powder
• 1 1 tablespoon dried mint
• ½ ½ cup fresh mint, finely chopped
• 4 4 eggs

For the Topping

• 1 1 egg (optional)

METHOD

Preparing the Dough:

1. In a bowl, combine the flour and baking powder and mix. Add the sunflower oil and 'rub' it in. That is, rub with your palms until coarse crumbs form.
2. Add the yogurt and knead. Add the warm water little by little and knead until you have a fluffy dough.
3. Cover it and let it rest for ½ - 1 hour.

For the Filling:

1. In a blender or using the fine side of a grater, grate the halloumi and anari. Place them in a large bowl and crumble the feta cheese into it. Add the baking powder, dried mint, fresh mint, and eggs. Mix well.
2. Divide the dough into 2 parts and place 1 piece on aluminum foil (this will help us spread the sheet better in the pan). Roll out the dough with a rolling pin, slightly larger than the size of the baking pan. We used a 30 cm pan. Place the pan over the dough and flip the dough over. Carefully remove the aluminum foil and spread the dough evenly, making sure it goes up the sides. Place the dough in the pan, leaving a little overhang. Add the filling and roll out the second sheet in the same way.
3. Flip it over onto the filling. Peel off the aluminum foil and trim any excess dough. Close the edges by folding them inwards. Press with your finger to form a ruffled edge. Score the fetopita by placing a small cup in the center of the pie to form a circle.
4. Then, using the back of a knife blade (so as not to cut through the pie), score it into triangular pieces. Prick the pie with a fork to let the air escape. If desired, brush it with an egg.
5. Bake in a preheated oven at 160°C for 1 hour.

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Feta Cheese Pie (Fetopitta)

INGREDIENTS

For the dough

For the filling

For the Topping

METHOD

Preparing the Dough:

For the Filling:

Tahini Pies (Tahinopites)

Helim Boureki (Halloumi Pockets on the Saj)

Agnopites or Myzithropites (Cheese Pies)

Pan-Baked Tahini Pie (Tahinopita)

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INGREDIENTS

For the dough

For the filling

For the Topping

METHOD

Preparing the Dough:

For the Filling:

RELATED RECIPES

Tahini Pies (Tahinopites)

Helim Boureki (Halloumi Pockets on the Saj)

Agnopites or Myzithropites (Cheese Pies)

Pan-Baked Tahini Pie (Tahinopita)