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Turkish   -   Feta And Dill Small Pide (Peynirli Pide)   adapted from Classical Turkish Cooking by Ayla Algar

  • 1 Loaf Frozen Bread Dough
  • 2 1/2 Cups Feta Cheese -- crumbled
  • 3 Medium Eggs -- beaten
  • 6 Tablespoons Unsalted Butter -- room Temp.
  • 2/3 Cup Dill -- finely chopped
  • 1 Medium Egg Yolk -- beaten
  • Melted Butter
Directions Cut dough into 8 equal pieces and roll into a tight balls. Cover with towel and let rest for 30 minutes. Preheat oven to 550 degrees. Roll each ball of dough into a 6x12 inch oval. Spread 1/8th of the filling onto the dough. Fold over the dough and seal. Repeat until all of them are made. Brush with egg wash and place in oven for 6 minutes or until golden brown. Brush with a little melted butter and serve.
Serves 8
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 3, Speed: 4, Overall: 4 Rate this recipe

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