Vertuta with feta cheese
8 servings
30 minutes
Moldavian vertuta in our "Golden Thousand"! Delicious pastries made from thinly stretched dough with small pieces of feta cheese between the layers. The thinner the layer, the tastier.
1
Pour a mound of flour on the work surface, make a well in the mound, pour warm water into it, add a pinch of salt and start kneading the dough. Gradually add 75 ml of vegetable oil. You can knead the dough in a mixer. If needed, add a little more flour. The dough should be very elastic, not too stiff but also not too soft and should not stick to your hands. Place the finished dough in a bowl, cover with a towel and let it rest for 40 minutes.
- Wheat flour: 500 g
- Water: 300 ml
- Salt: pinch
- Vegetable oil: 150 ml
2
For the filling, grate the feta cheese and mix it with chopped greens.
- Brynza cheese: 400 g
- Parsley: 10 g
- Dill: 10 g
- Spring onion: 10 g
3
Divide the dough into four equal parts.
4
Roll each piece into a circle, sprinkle with flour, cover with a towel, and let it rest for another 5-10 minutes.
5
Melt the butter and mix it with vegetable oil.
- Butter: 75 g
- Vegetable oil: 150 ml
6
Take one rolled piece of dough, grease the work surface with vegetable oil, and start stretching the dough in all directions. You can use the force of gravity to stretch the dough in the air. In the end, the dough should be very thin and transparent.
7
Grease the stretched dough with a mixture of butter and vegetable oil, spread some filling over the entire surface of the dough, and roll it into a roll.
- Butter: 75 g
- Vegetable oil: 150 ml
- Brynza cheese: 400 g
8
Place the roll in a spiral in the center of the baking dish. Do the same with the remaining dough and filling. Each subsequent roll should continue the spiral to create a large snail pie.
9
Brush the pie with an egg beaten with a little water.
- Chicken egg: 1 piece
10
Bake in an oven preheated to 200 degrees until golden brown.
