Feta Cheese Skillet Pie
This feta cheese skillet pie, aka tiganopita, is a classic recipe from the cuisine of Epirusand something I prepared with great pleasure on My Greek Table, Season 4. It is almost like a pancake. It is easy to prepare and makes a great snack, breakfast food, light lunch with a good Greek salad, and a fun dish for kids. Make sure to use Greek feta, such as Dodoni, a sponsor of My Greek Table, Season 4.
In a medium size bowl, sift together flour and salt. Make a well in the center and add warm water and 2 tablespoons of olive oil. Mix until a dough forms and knead in the bowl for 5 to 7 minutes, or slightly longer, until the dough is smooth and silky to the touch. You can also do this in a mixer outfitted with a dough hook.
Divide dough into two balls, and roll out each on a lightly floured surface to a ½ inch thick circle a little smaller than the base of the skillet. Dot with feta, fold into a crescent and flatten with a rolling pin or fingertips to a circle about as large as the base of a skillet.
Heat remaining ¼ cup olive oil in a large heavy skillet. Fry until golden brown, flipping to cook on both sides. Repeat with remaining dough. Serve warm.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!