Ingredients
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- 400g FETA TAHAS FARM GREEK FETA PDO
- 6 thick shortcrust pastry sheets (homemade or store bought)
- 1 kg pork neck, boneless, in small cubes
- 1 finely chopped onion
- 300g sweet trachana (traditional greek kind of pasta)
- 3 cups of milk
- 5 eggs
- ¼ cup olive oil
- ½ cup melted butter
- 1 tbsp of sweet red pepper flakes or ½ tbsp sweet and ½ tbsp hot
- Salt Pepper to taste
Preparation
Step 1
Saute the onions with the olive oil until they turn a little golden and then add the meat, the pepper flakes, salt and pepper. As soon as the meat has browned, add a liter of water and boil for about 40 minutes until the meat is tender and there is about a cup and a half of stock left. If necessary, add water while the meat is boiling. Keep the stock aside.
Step 2
In the meantime, boil the milk and add the trachana, stirring constantly so that it does not lump. Let it stand until the milk is completely absorbed. Add the TAHAS FARM GREEK FETA PDO, the whisked eggs and the pork and mix well. Divide the mixture into six portions.
Step 3
Preheat the oven to 180°C. Lay a shortcrust sheet on the kitchen counter and spread butter on it. Spread a portion of the filling on the surface, leaving 3 cm. margin on the sides. Roll up by folding the edges inwards in the middle of the roll. Repeat the process with the rest of the sheets and the filling. Place the rolls side by side in a long, narrow greased pan so that they fill the pan and look like a pie cut in long pieces.
Step 4
Brush the surface with butter and bake the pie on the bottom rack of the oven for about 45 minutes or until lightly browned. Take the pie out of the oven, carve it with a fork at various points and pour the meat stock over it. When the broth has absorbed a little, put the pie back in the oven for another 10 minutes, until it turns brown and dries a little.
Enjoy! Wishing a Happy New Year to all our friends, customers and partners!
