Instructions:
DOUGH:
Place the flour, olive oil, butter (room temperature), yogurt, egg and salt in a mixing bowl and beat, adding water as needed. Cover the dough with cling film and set aside to rest.
FILLING:
Sauté the leeks, onion and finally the pumpkin in olive oil. Season with a bit of salt and allow the vegetables to release all their liquids. Remove the filling from the heat and add the sage and thyme. Add the singlino ham and pepper and lastly, when it has cooled, the sfela cheese.
ARRANGEMENT:
Using a rolling pin, roll out medium-sized sheets; add the filling, cover it and top with a second dough sheet. Carve into pieces and bake at 180 °C until the top is golden brown.
Recipe by To Steki tou Vergou Restaurant , Messinian Gastronomy Festival 2019
Ingredients :
- 750 g hard flour
- 150 g sheep’s butter
- 150 g olive oil
- 200 g yogurt
- 1 beaten egg
- 2 pinches of salt
- water, as needed for an elastic, non-sticky dough
For the filling:
- 1 kg grated pumpkin
- 2 medium-sized leeks, finely chopped (the white part)
- 1 large onion, finely chopped
- 100 g olive oil
- 10 fresh sage leaves, finely chopped
- 10 sprigs fresh thyme
- some salt
- 300 g singlino ham
- 150 g sfela cheese, coarsely grated
- pepper