Greek Feta Cheese Pie


750 g. flour for all uses
1 tablespoon vinegar
1 tablespoon salt
1 teaspoon sugar
as much as it needs (about 1½ cup) lukewarm water
For the filling
500 ml milk or water
250 g. rice flour or ground rice
1 teaspoon salt
500 g. slice
500 g. fresh cheese
freshly ground pepper
2 eggs
For leaves
3 tablespoons vegetable fat for cooking (room temperature)
For coating 1 egg, 1/2 cup olive oil

Mix in a bowl (or mixer) the flour, salt, sugar, vinegar and add the water little by little until the dough gathers into a ball and doesn’t stick to our hands. Let it rest covered for 30’. Then divide the dough into 2 parts. Stretch the 1st part to a thickness of 2-3 mm. Spread half of the vegetable fat. Roll the dough into a roll and then fold it in three lengthwise. Do the same with the second part of the dough.Let in the fridge to rest 1 hour. Prepare the cream-filling. Boil the milk with rice flour and salt until they mix well, around 8’-10’. Withdraw from the burner. Add the shredded cheese and beaten eggs and mix well. We can add nutmeg or paprika for extra aroma. Grate plenty of pepper. Allow to cool. Stretch out the first sheet of dough very thin, spread it to a large greased shallow pan pie with its ends abound. Pour in the filling. Cover with the second sheet of dough. We turn the ends inward simply add the leftovers of the leaves onto the pie. Let one hour in the refrigerator. Mix the egg with the oil, baste with the coating, carve into triangles and bake in preheated oven at 180 ° C for 40 to lower resistance and 40 in the upper and lower resistances.
Pieces 12
Preparation time: 180 minutes
Cooking time: 80 minutes