Feta cheese – tomatoes – pita

Ingredients for 6 servings:

• 8 sheets of pastry (filo or yufka dough), alternatively 6 sheets of puff pastry (frozen)
• 5 tomatoes, diced
• 1 bell pepper(s), diced
• 2 onions, sliced ​​into rings
• 2 spring onions, sliced ​​into rings
• 300 g sheep’s cheese, roughly diced
• Olive oil or melted butter
• salt and pepper
• lots of oregano
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sprinkle the individual yufka sheets with water (this makes them easier to handle) and place them in a large baking dish (approx. 40 x 25 cm). Brush with melted butter or olive oil and place four layers of pastry sheets in the dish. Note: If you are using frozen puff pastry, you will need a total of 6 sheets. Roll out 3 of them thinly into one large sheet (i.e., place the individual sheets slightly overlapping one another and then roll them out). Peel the onions, slice them into rings, and lightly brown them in a pan with fat. Next, add the diced tomatoes to the dough, mixed with the diced bell pepper, the spring onion rings, the browned onion rings, and plenty of coarsely diced feta cheese. Season the whole thing with pepper, salt, and plenty of oregano. Finally, drizzle with a little olive oil and seal with four more layers of strudel dough or a large, thinly rolled puff pastry sheet (again, using three puff pastry sheets as described above). Bake in a preheated oven at 200°C for about 45 minutes. Then whisk the egg yolk, spread it over the top, and return it to the oven for another 15 minutes. Serve immediately.