Many thanks to my cousin Calliope for the recipe. She has two kids (men actually more than 6 feet tall) Spiros and Lambros, studying Medicine away from home. So, she makes whole batches of these easy cheese-balls; she places them in the freezer and send them to the “big guys” to bake them fresh. And yes this is so typical of a Greek mother, who even if her kids are over 18 and far away, still cares to ensure that they can always find something healthy and homemade to please their hunger (besides pizza, burgers and French fries). That is what my mother did, and this is probably what I will do after 10-15 years. Isn’t this is admirable?
Hands on: 30 minutes
Cooking time: 20 minutes
Serves: 18 pieces (medium size)
1 cup (200gr) Greek strained yogurt
1 cup (100ml) olive oil
500 gr self-rising flour
a pinch of salt
1 packet (7-8gr) active dry yeast
5 tablespoons milk
Feta cheese (cut in 4-5cm sticks)
1 egg yolk or 4 tbsps milk
How to do it
Dissolve the dry yeast in 5 tablespoons milk and add it to a big bowl. The milk should be in room temperature.
Add the rest of the ingredients (yogurt, olive oil, self-rising flour and a pinch of salt).
Knead until you create a soft dough. Let it rest for 30-60minutes in the fridge.
Pick out walnut sized balls of dough and form with your hands small circles. Brush the edges with water.
Add the feta sticks and fold each circle in half to cover the sticks.
Press the edges together.
Line a parchment paper on a baking pan.
Preheat the oven at 180oC (350oF) air and bake for 15-20 minutes until golden.