Greek Style Feta Pierogi By Krysa Misztura
Channel: Therese Abu-Toboul
Date: 14/08/2021

#Pierogies
#Pierogi
#Pierogarnia
#Pieróg
#Piruhi
#Börek
#Πιερόγκι
#波蘭餃子
#Перо́ги
#ピエロギ
#Πιερόγκι
#Greek
#Feta
#bake
#cook


Ingredients
Whole milk yogurt (8.8 fl-oz Imp. / metric 250g) 
Dried Yeast  (0.25 fl-oz Imp. / metric 7g) 
Melted butter (2.50 fl-oz Imp. / metric 70g) 
1 teaspoon of salt
Olive oil  (3.50 fl-oz Imp. / metric 100g) 
Lukewarm milk (115 degrees F / 45 °C) (3.50 fl-oz Imp. / metric 100g) 
egg white from 2x🥚 eggs and even both „egg yolk" are later needed!
4 3/4 cups of flour also in metric 600g. (we used strong white soft wheat flour)

Preparation: 
Mix the lukewarm yogurt with yeast, let it rest for about 10 minutes. 
Mix the melted butter with the oil, salt and milk. 
Add it to the yoghurt with the egg white. 
Than mix in the flour and knead together all well.
It should come out a good and solid dough 

Cover the yeast dough and let rise for an hour. 
Shape 40 balls into flat cakes. 
Put a tablespoon of the filling on top and fold the flad dough 
Coat the pockets with egg yolk (whisk with a little milk or water) upon the shelves. 
Preheat the oven for 5 minutes. Afterwards start 
bake  the  Pierogi  at 425 ° F / 220 ° C for 20 minutes on baking paper. 

Filling:  Just try out your own taste!
For example: feta cheese -  minced beef and onions - chopped olives or spinach
perhaps fried/roast potatoes and bacon, gyros and some sauce or even tzatziki,  turkish sucuk sausage,
tomatoes with onions, leek, parsley and garlic or even flaky falafel pieces inside  of the pirogy does tastes good etc. All depending on your own taste! 

Enjoy it! Bon appetite!