By: Marlene Piha (Seattle)
1 C warm water
1/2 oz (2 pc) dry yeast
3 C warm water 1/2 crisco
1 1/2 T SALT 1/2 cup flour
10 C flour 1/2 cup grated romano cheese
Proof yeast with 1 cup warm water. Cover for about 5 min.
Mix yeast 3 c warm water, 1 1/2 T salt, 10 c flour together and knead until you have a smooth dough.
Divide dough into 4 equal parts. Put on floured dish towel or floured board.
Oil tops of dough, put wax paper over dough and let rest 1 to 1 1/2 hrs.
Take 1 ball and with an oiled rolling pin spread out to about 1/8″ thick.
Brush a thin layer of crisco on dough. Roll dough like a jelly roll. Put
into pan of oil (1/2″). Repeat with the rest of the dough. Let rest for
1/2 hour. (this can be frozen to be used at another time by taking out
the night before it is to be used.)
Take 1 part of dough and make into small balls (about 2 oz.) and place back
into oiled pan. Turn balls over so that it will be oiled on both sides.
On an oiled surface spread ball of dough into rectangle or square shapes.
Mix 1/2 cup flour and 1/2 romano cheese. Spread a little of mixture on dough.
Put filling in center and roll dough over filling bringing two side in.
Make sure dough is tight around filling.
Preheat oven 450 degrees and bake for about 22 minutes.
4 10 oz packages
1 lb grated feta cheese
1 lb grated romano cheese
4 lge eggs
1/4 T pepper
8 serving of potato flakes
1 cup grated feta cheese
1 cup grated romano cheese