Myzithra cheese pie with fennel
Ingredients for the Myzithra cheese pie with fennel
for a round baking tin of 30cm
- 1/2 kg flour
- 1/2 teaspoon of salt
- 80 ml extra virgin olive oil
- 300 ml warm water + 2 teaspoons of vinegar
- 1 kg of fresh Myzithra cheese
- 6 eggs
- 150 ml goat’s milk
- 60 ml extra virgin olive oil
- 1 Fennel bunch (fronds)
In a large bowl screen the flour and make a hole in the middle. Add the salt and the extra virgin olive oil. Start slowly pouring the warm water and mix gently until you obtain a uniform dough.
Lightly dust the work surface with plain flour and start kneading. The dough is kneaded enough when your hands are fairly clean of flour and dough residue. This is because the dough has absorbed the water and is therefore drier. Shape the dough into a ball and place it back into the bowl. Cover it with a cloth or some cling film and leave in a warm (but not hot) place for 30 minutes.
Knead again for 2 min. and roll into a ball. Lightly dust the work surface with plain flour. Roll out your dough into a 50cm. circle. Lightly oil your baking tin and transfer the pastry sheet.
Preheat oven at 180°C.
In a large bowl mix well the eggs, the olive oil, the milk, the fine chopped fennel and the myzithra cheese for 3 – 5 minutes. Add salt and pepper and mix for another couple of minutes.
Pour the mixture in your baking tin and spread it well. Fold the part of the pastry sheet that is over the boards of the tin.
Lightly oil the surface and bake your pie for 60 minutes at 180°C.
Serves 8 / Prep time: 40 min / Cooking time: 60 min.
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