![](https://static.wixstatic.com/media/428891_f38ec69072094e878598672a00432002~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/428891_f38ec69072094e878598672a00432002~mv2.jpg)
WHAT?
For the filo
150g. Plain flour
100ml. Tepid water
1 teaspoon red wine vinegar
½ teaspoon salt
For the stuffing
100g. @mastelogr cheese
1 tablespoon Greek yoghurt
2 chopped red peppers (you will find them ready in a jar)
1 tablespoon olive oil
½ onion, garlic, chilli
Mint (½ bunch)
Salt, pepper
HOW TO?
1️⃣Mix all the filo ingredients and knead well. The mixture will be fluffy and won’t stick. Cover and leave to one side.
2️⃣In olive oil sauté the onion, garlic, chilli.
3️⃣Crumble the cheese in a bowl and add the sautéed vegetables, the chopped pepper, mint and an egg. Mix well and add salt and pepper. And a tablespoon of Greek yoghurt.
4️⃣Roll the pastry in two very thin filos. In the style of a crepe. In each half add a thin layer of stuffing, spread across and cover with the other half. Push gently each pita with the stuffing even further and add water at the edges so they hold together.
5️⃣Cook in non stick pan for 4-5 minutes each side.
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