Tiganopsomo (fried bread)

Tiganopsomo, which means fried bread is very easy to make.   All you need is any kind of yeast bread dough, which is fried in olive oil.  Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by sprinkling some honey or  icing sugar and cinnamon on top.

I usually make this with leftover dough but it is so worth making it from scratch.  You have to be extra careful that when rolling out the dough it is not too thick as it may not cook inside.

When making the savory pies, I had some leftover pastry, so I gave it a try to see how it would work with that pastry and although it had a different texture and taste, it still tasted great.   That day, I only added a mixture of feta and graviera cheese but sometimes I also add some fresh oregano, dill, fennel or mint, depending on what I have at hand and depending on what cheese I use.

Pseudo-tiganopsomo ? Recipe by Ivy

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients:

Leftover phyllo dough or bread dough

Filling:

6

Tbsp

Olive oil

½

Cup

Feta (or Halloumi or Fresh Myzithra Cheese)

1/8

Cup

Graviera Cheese (reserving a tablespoon for sprinkling on top)

Salt and freshly ground pepper

Directions:

1.

2.

Divide the dough in two equal parts and roll out into two round pieces.

3.

Spread both cheeses, leaving 2 cm phyllo uncovered and season with salt and pepper.

4.

When rolling the second phyllo, brush with olive oil and cover the cheese filling and press both phyllos to join.

5.

Brush again with olive oil.

6.

Cover with Cling film and refrigerate until ready to use. (At this stage you may deep freeze it to be fried another day).

7.

Heat 2 tablespoons olive oil in a non stick frying pan and fry on both sides until golden brown.

8.

Remove to a plate, cut with a sharp knife and sprinkle some graviera cheese on top.

9.

Serve while it is hot.

Am I a very lucky person or not?  On Thursday afternoon, shortly after posting the last recipe, my new camera arrived by courier.   I was so anxious to receive it as I ordered it from e-bay and only after buying it I noticed that the manual was in Japanese!!  Anyway that was no problem at all as the store I bought it from were very helpful and told me where I could download the manual in English.  However, It is 200 pages and I have only managed to read just the basic.

It’s a Nikon P90, point and shoot camera and it’s operation seems to be quite simple, much simpler than my old one.

Even without the manual, on Friday I took it with me at the Acropolis Museum and took lots of pictures and hope to tell you all about it in my next post.

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