Skopelos cheese pie
For the pastry
1 kg wheat flour
1 tablespoon olive oil
1 teaspoon vinegar
water – as needed - to make the dough tight.
For the filling
½ kg goat cheese
Niseste (corn flour) to open the pastry sheet
In a bowl, mix the flour with the remaining ingredients and knead well. Allow the dough to rest. Flour a surface with niseste (corn flour) and open the pastry sheet. Take the pastry sheet pour a little oil on the surface. Grate the cheese by hand and spread it to the one third of the sheets’ surface, in a half moon like shape.
Fold the pie closing inside the filling and wrap it in a snail like shape. Fill and wrap the remaining pastry sheets.
Fry on both sides in plenty of oil. Once browned, remove from the frying pan with a skimmer.