Skopelos is known for its unique cheese pies (Skopelitiki tiropita). What makes the Skopelos version unique is that the filling is mostly just goat cheese and the pita is made into a coil and then deep fried in oil rather than baked in an oven. In the US you can find ready-made phyllo dough in any grocery store. However in Skopelos the dough is handmade.
- 1 pound all-purpose flour
- 1 tsp salt
- ½ Tbs baking powder
- 3 Tbs vinegar
- 1 egg slightly beaten
- Approximately 7 oz of water
- One teaspoonful of sugar.
- 10 oz of Greek Feta cheese
- 10 oz of goat cheese or another white cheese – anthotyro, mizithra, manouri or ricotta.
- Olive oil
- Mix the flour with salt and baking powder. Sift into a bowl. In the center create a hole and add the oil, vinegar and egg.
- Pour water into the flour mixture gradually and then knead the dough until it is soft, elastic and slightly wet but not sticky. Add water or flour as needed.
- Divide the dough into 4 to 6 equal sized balls, cover them lightly with a towel and set aside for 30 minutes.
- Next prepare the filling. In a bowl, crush the feta and goat cheese into crumbs. Stir to mix.
- Roll each dough ball on a floured surface to create a thin circular sheet (like a pizza crust). Sprinkle a little olive oil and brush across the dough.
- Sprinkle ¼ of grated cheese all over the dough sheet. Then roll the dough into a long sausage like roll.
- Seal the ends of the roll. Then coil into a round shape like a snail. Do this with the rest of the dough balls.
- In a nonstick skillet, heat olive oil over medium heat.
- Brush surface of each roll with a little olive oil.
- Fry each coil for about 3-4 minutes until golden. Turn the coil with a spatula and cook on the other side.