Greek cuisine · Dough, Pasta & Rice

Strifti Pita Skopelou (Skopelos Twisted Pie)

Twisted dough spiral from Skopelos with a fresh cheese filling, fried crisp in plenty of olive oil.

Ingredients · for 4 servings

• 300 g flour
• 180 ml water
• 2 tbsp olive oil (dough)
• 1 tbsp white wine vinegar
• 1 tsp salt
• 300 g mizithra (or ricotta)
• 100 g feta
• 300 ml olive oil
• 1 lemon
• 1/2 tsp pepper

Instructions

1. Knead the flour, salt, 2 tbsp olive oil, the vinegar and gradually the water into a smooth, supple dough, and let it rest covered at room temperature for 30 min.
2. Mash the mizithra and feta together with a fork into a smooth mixture and season with pepper – the feta brings enough salt.
3. Divide the dough into four pieces and roll each out on a floured surface into a very thin rectangle of about 25 × 35 cm, until the dough is almost translucent.
4. Place a quarter of the filling as a strip along the long side, loosely roll the dough into a thin roll and carefully coil it into a flat spiral; don't pull too tight or it will tear.
5. Heat the olive oil to 170 °C in a deep pan and fry the spirals individually for 3–4 min per side, until golden brown and blistered.
6. Drain on kitchen paper and serve immediately hot, classically with just a little pepper and a squeeze of lemon.