The ingredients

Two cups of flour (250 grams); a glass of milk (200 ml); a sachet of baking powder (10 grams) for savory preparations; half a teaspoon of salt (4 grams).

For the filling: 200 grams of feta; 8 eggs.

The preparation

Pour two glasses of flour, a sachet of baking powder and about half a teaspoon of salt into a large bowl, then mix them together with a spoon or spatula. After a few seconds add the milk and mix again.

After a while, start kneading with your hands and then transfer the dough onto a pastry board that you will have dusted with flour. When you have a fairly elastic dough, divide it into eight equal parts and shape them into a ball with your hands. Now set aside for a moment and take the feta.

You crush it with a fork until it reaches the consistency of chunks and then recover the balls of dough mentioned above, which you roll out with a rolling pin until the thickness of a sheet of dough about the size of a piadina.

Now spread a little feta in small pieces onto each one with your hands, roughly arranged in a circle. In the middle of this circle of cheese we then pour a whole egg and crush the yolk with a spoon. Then we close the edges of the pastry inwards as if it were a rectangular envelope, doubling once: in the end we must have a small bag of pastry filled with egg and cheese.

Obviously we repeat everything for each sheet and then cook the little bags we obtained in a non-stick pan: over medium heat and brushing them on both sides with vegetable oil.

They will be ready when they are golden brown.

Enjoy your meal!