Back to 12 servings filling 500 g feta cheese, crumbled; sheep's milk feta preferred for creaminess 0.5 cup fresh parsley, finely chopped butter mixture 200 g butter, melted, salted or unsalted 0.25 cup sunflower or vegetable oil dough 6 large eggs, egg size affects how much flour is needed 1.5 tsp salt 2 tbsp sunflower or vegetable oil 450 g strong white flour, about 3 3/4 cups; add gradually until the dough is smooth and firm rolling 50 g strong white flour, about 1/3 cup, for dusting blanching 1 tbsp salt, added to blanching water 1 tbsp sunflower or vegetable oil, added to blanching water large pot of water, for blanching, with a bowl of ice water beside it
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1 Step 1: Crumble the feta and chop the parsley, combine them, and set aside. Stir the melted butter together with the 1/4 cup oil in a separate bowl.2 Step 2: Whisk the eggs, 2 tablespoons oil and the salt together, then gradually add the flour, kneading until a smooth, firm dough forms, similar to pasta dough.3 Step 3: Divide the dough into 10 balls, cover them with a damp cloth or cling film so they do not dry out, and rest 15 to 20 minutes.4 Step 4: Roll each ball into a 12 cm (5 in) round, stacking them with plenty of flour between the layers in groups of three, three and four. Rest 10 minutes.5 Step 5: Roll the groups out to about 25 cm (10 in), rest another 10 minutes, then bring a large pan of water with 1 tablespoon salt and 1 tablespoon oil to a boil.6 Step 6: Roll each pastry out with a long rolling pin to about 35 cm (14 in) to fit your baking pan, fold into quarters, and cover with a cloth. Set two sheets aside uncooked.7 Step 7: Blanch the other eight sheets, 30 to 40 seconds each, in the boiling water, then move them to ice water and drain. Dust off excess flour first so the water stays clear.8 Step 8: Preheat the oven to 180°C (360°F).9 Step 9: Brush the baking tray with melted butter, lay down one reserved uncooked sheet and brush it with butter.10 Step 10: Layer a blanched sheet on top, trimmed to fit the pan, brushing generously with butter. Repeat for three more blanched sheets, then spread the filling evenly over them.11 Step 11: Layer the remaining four blanched sheets over the filling, buttering between each one.12 Step 12: Place the second reserved uncooked sheet on top and brush with the remaining butter-oil mixture.13 Step 13: Bake 45 to 50 minutes until golden and crisp on both top and bottom. Rest 15 minutes before cutting into portions.getsaucepan.com/r/2cbe77c6-a385-58e2-9e00-2403a02d5007
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