Feta Cheese Skillet Pie
This feta cheese skillet pie, aka tiganopita, is a classic recipe from the cuisine of Epirusand something I prepared with great pleasure on My Greek Table, Season 4. It is almost like a pancake. It is easy to prepare and makes a great snack, breakfast food, light lunch with a good Greek salad, and a fun dish for kids. Make sure to use Greek feta, such as Dodoni, a sponsor of My Greek Table, Season 4.
Ingredients
- 1 cup sifted all-purpose flour
- ½ tsp salt
- ¼ cup warm water
- ¼ cup plus 2 Tbsp extra virgin Greek olive oil
- ½ cup feta cheese crumbled in small pieces
Instructions
- In a medium size bowl, sift together flour and salt. Make a well in the center and add warm water and 2 tablespoons of olive oil. Mix until a dough forms and knead in the bowl for 5 to 7 minutes, or slightly longer, until the dough is smooth and silky to the touch. You can also do this in a mixer outfitted with a dough hook.
- Divide dough into two balls, and roll out each on a lightly floured surface to a ½ inch thick circle a little smaller than the base of the skillet. Dot with feta, fold into a crescent and flatten with a rolling pin or fingertips to a circle about as large as the base of a skillet.
- Heat remaining ¼ cup olive oil in a large heavy skillet. Fry until golden brown, flipping to cook on both sides. Repeat with remaining dough. Serve warm.
Tried this recipe?Let us know how it was!