Turkish Bathed Pie

"Check out this genuine bathed pie, made according to an authentic Turkish recipe"
Preparation25 min.
Cooking40 min.
Тotal65 min.
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  • eggs - 3, for the sheets
  • water - 1 cup, cool
  • vinegar - 1 tbsp
  • salt - 1 tsp
  • flour - as much as it absorbs
  • butter - 1/2 packet, to spread
  • oil - about 1/3 cup
  • feta cheese - for the filling
  • parsley - 8 sprigs
  • water - for pouring

How to cook

Mix the eggs with the water, vinegar, salt, and flour gradually. Begin to knead until it forms a medium thick dough. Allow it to rest for 15 minutes.

Then shape it into 10 equal-sized balls and roll them out into thin sheets. For the filling, gently melt the butter and mix it with the oil. Crumble the feta cheese. I put about 10.5 oz (300 g) of white brined feta cheese in.

Begin stacking the pie in a greased tray - 2 sheets, between them place a little butter and water, a third sheet, butter and a little water once again, feta cheese, a sheet again, butter, feta cheese, water, and so on, until you run out of products. Sprinkle the last sheet with butter and water only.

Bake in a preheated oven at 374°F (190 °C). Once reddened, take the pie out and pour plenty of water (about 2-3 cups) on top.

Immediately return the pie to the oven and bake at 338°F (170 °C) until the water is absorbed. Take the baked pie out and allow to stand for half an hour before cutting it.


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