Flutes with pastirma, cheeses, half sun-dried tomatoes and pychtogalo from Chania

30΄
Preparation Time
0΄
Waiting Time
20
Portions
2
Difficulty Level

Directions

We roll out a thin phyllo of dough and we add a thin “filling line” (in which while mixing the ingredients we have added 2 tablespoons of flour). We cut and after having spread egg at the edges of the dough, we fold it tightly so that we have the elongated shape of the “flute”. Then we fry in a pan with ABEA olive oil making sure they do not “lose” their blonde color. We pass them through absorbent paper and we serve immediately.

Chef: Iosif Apostolakis

Ingredients

CALCULATE PORTIONS:

  • FOR THE FOUGH

  • 750 gr Hard Flour MILLS OF CRETE
  • 125 gr Cretan raki
  • 45 gr Extra Virgin Olive Oil ABEA
  • 8 gr salt
  • 1 lemon juice

  • FOR THE FILLING

  • 4 slices pastirma chopped in small pieces
  • 500 gr pyctogalo from Chania (thick milk)
  • 300 gr kefalotiri or Cretan graviera
  • 6 gr pomodori tomatoes without their core, cut in two, cooked in low fire in 120 C for 60' minutes

Equipment

  • Bowl
  • Pan

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