Tiganopsomo from Euboea

Name: Tiganopsomo from Euboea
Yield: 8 medium-sized tiganopsoma
Cuisine: British
Ingredients: 500 g self-rising flour; 350-400 g feta cheese; tepid water; 1 little olive oil; salt, pepper

Cookpad Greece @cook_8238176

Greece

Fluffy and crunchy tiganopsoma (fried bread stuffed with cheese) with feta cheese and gusto from Chalkida).

Recipe by Storybrooke

Fluffy and crunchy tiganopsoma (fried bread stuffed with cheese) with feta cheese and gusto from Chalkida).

Recipe by Storybrooke

Cookpad Greece @cook_8238176

Greece

Fluffy and crunchy tiganopsoma (fried bread stuffed with cheese) with feta cheese and gusto from Chalkida).

Recipe by Storybrooke

Fluffy and crunchy tiganopsoma (fried bread stuffed with cheese) with feta cheese and gusto from Chalkida).

Recipe by Storybrooke

Saved

Ingredients

8 medium-sized tiganopsoma

500 gself-rising flour
350-400 gfeta cheese
tepid water
1little olive oil
salt, pepper

Saved

Steps

1

Mix flour, water, salt and olive oil until you get a nice dough. If you see that it requires additional water or flour, add accordingly. Divide the dough into balls and roll each one out with a rolling pin. Crumble the feta cheese in a bowl and season with a little pepper. Stuff with the feta cheese according to taste and fold each piece either like an envelope or into a snail.
2

Fry in piping hot oil until golden brown.
3

It's best to poke a little the tiganopsoma with a fork so that the dough cooks well, even though if you roll it out with a rolling pin, it should be ok.
4

Spread them out for a while on kitchen paper so that it absorbs the excess oil and... ready!!!