epicurious2.5
Plakopsy (Greek Flatbread With Cheese and Spring Onions)
This fried Greek flatbread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor. Plakopsy are fried for just a few minutes.
👥 4 Servings👤 Olia Hercules📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Mix the water, egg and a pinch of salt together in a large bowl. Gradually add the flour, mixing it in with a fork first and then with your hands.
(7 oz) cold water200 mlegg, lightly beaten1(14½ oz) all-purpose flour, plus extra for dusting450 g(13 oz) feta cheese, crumbled400 g(2 oz) sunflower oil, plus extra for brushing50 ml
2
Flour your work surface really well and knead the dough until it stops sticking to your hands.
3
Mix the feta with the spring onions. Taste and add salt only if needed. Divide the filling into 4 portions.
4
Divide the dough into 4 pieces. Flour the work surface well and roll one piece of dough out as thinly as you can into a 12 inch circle. Moisten the top of the sheet with a little sunflower oil. Take one-quarter of the filling and spread most of it over the rolled-out dough, leaving about a 2 inch border. Then fold two opposite sides of the dough inwards to overlap, brush with a little more oil and sprinkle over the remaining filling, then fold the other two sides over to form a square. Flour and lightly roll over the folded bread, then set aside.
5
Repeat with the rest of the dough pieces and filling.
6
Heat the 50 ml (2 oz) sunflower oil in a large frying pan and fry the breads, one at a time, for ⏱️ 3 minutes on each side, lowering the heat if you see them catching a bit.
7
Let the breads cool for a minute and then eat with some kefir or ayran (a salty yogurt drink).
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