Ingredients

• 1x200g case/pot of Greek strained yogurt, 2-5% fat. The real thing, like this. You will be using the case as a measuring device afterwards.
• 2/3 of the case of olive oil (after you empty the yogurt in a bowl, then fill it to 2/3 compared to the yogurt. You can substitute some of the olive oil with sunflower oil if you wish)
• 2.5 cases of self-raising flour
• 200 g feta cheese, I find this one is perfect, tasty and very cheap, cheaper than in Greece almost
• 1 egg
• Some ground black pepper to paste

Instructions

• Empty the yogurt and then the oil in a bowl. Mix. Then put progressively the flour and knead until a uniform dough forms. Leave aside to rest for a moment until you prepare the filling.
• Empty the cheese in another smaller bowl and press-break into pieces with a fork. Then add the egg and the pepper and mix.
• Back to the dough (that rested for 3 minutes J). You roll it into a “cylinder” and then you cut it into 18-20 pieces (they would be the size of small walnuts).
• You take one piece, you roll it to a sphere between your hands and using a rolling pin you roll it to a 8-10 cm disk. You get a spoonful of the feta filling and put it on the disk, off-centre. You fold the free half of the disk over the filling and you press along the rim so that the two sides stick.
• You put the little pie in a baking try, covered with baking paper.
• You repeat until all the dough and filling are used (you can divide the pieces and the filling in four groups / parts so as to have better control of amounts in order to finish both). You should fill one baking tray
• You then put some water in a little bowl and with a brush you brush some water on the upper side of the pies, this makes them shinier after baking.
• You bake in an over at 170 C for around 30 minutes