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Ingredients
  • FOR THE DOUGH:
  • 1 cup flour
  • a little bit less than 1/2 cup spring water, room temperature
  • 1/2 tsp salt
  • PARSLEY FILLING:
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup parsley, chopped
  • GLAZE:
  • 1 tbsp butter, melted
  • MEAT FILLING:
  • 150 g lean ground beef (or lamb)
  • 1 small onion, chopped
  • salt and pepper, to taste
  • parsley, chopped
  • SPINACH FILLING:
  • 150 g frozen chopped spinach, defrosted
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1/4 cup feta cheese, crumbled
  • 1 pinch crushed pepper
  • salt and pepper, to taste
  • POTATO FILLING:
  • 1 yellow potato, boiled, peeled, mashed
  • 1 small onion, chopped
  • 1 ½ tbsp olive oil or butter
  • 1/4 cup feta cheese, crumbled
  • 1 pinch crushed pepper
  • salt and pepper, to taste
  • ROASTED EGGPLANT FILLING:
  • 1 medium sized eggplant, roasted, peeled, drained
  • 1/4 cup kassari or mozzarella cheese, grated
  • 1 tbsp olive oil
  • 1 pinch crushed pepper
  • salt and pepper, to taste
Steps
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