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Salted pies with urda and dill

Salted pies with urda and dill

Dough: In a bowl sift the flour, put salt, dry yeast and mix them with a spoon. Beat eggs with sour cream, add them over the flour. We start mixing them by hand. Gradually pour the yogurt, knead well. At the end, put the oil and knead for another 2-3 minutes, until you incorporate it. We need to get an elastic and non-sticky dough. Sprinkle the flour on the bottom of a bowl, put the dough and cover it. Leave it to rise for 60-70 minutes, away from the current.

Filling: We prepare this just before we start making the pies. In a bowl we put the urda, eggs and mix them. Finely chop the washed dill, removing the tails, and place it over the cheese. Sprinkle with salt and pepper to taste. The leavened dough is turned over on the work table, on which we sprinkle a little white flour before. We divide it into 10 equal balls. We take the first ball of dough, we spread it with the rolling pin, but not very thin, we put a spoon full of filling. We pack the pie. You choose the model. Do the same with the other dough balls. We place the prepared pies in a large stove tray, which we cover beforehand with baking paper. Let them rise for another 10-15 minutes. We beat the egg foam and with a brush we grease the pies. Put them in the hot oven, at a suitable temperature, for 35-40 minutes, until they are nicely browned on top. When they are ready, take them out of the oven, cover them with a very thick towel and leave them there until they cool. Cold, transfer them to a bowl and cover with cling film to keep them soft. You will serve hot pies anyway, so leave only the ones you have left covered. Good appetite!


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