Ingredients
For dough
- 1 packet kourou dough (2 pieces)
- some olive oil, for brushing
- sesame seeds, for sprinkling
For filling
- 5 medium sweet potatoes, peeled and quartered
- salt
- pepper
- 1 sprig fresh rosemary, finely chopped
- 1 egg
- 150 g feta cheese, crumbled
- 100 g gruyere cheese, grated
- 250 g milk
Method
- Boil the sweet potatoes in a generous amount of salted water.
- Preheat oven to 200* C (392* F) Fan.
- When the sweet potatoes are ready, drain and set them aside in the strainer for at least 15 minutes so that all of the moisture evaporates.
- Mash them in a bowl with a fork and add the salt, pepper, mint, egg, feta, gruyere and milk.
- Roll out the first sheet of dough a little and dust with flour to help you roll it out easier.
- Spread it in the pan, letting 3-4 cm of dough hang over the edge of the pan.
- Brush with olive oil and add the filling, spreading it evenly.
- Roll out the second sheet of dough in the same way and spread it over the filling, letting 3-4 cm of the ends hang over the edge of the pan also.
- Brush with olive oil.
- Grab hold of the overhanging ends of both sheets of dough and roll them inward creating a thick rustique border.
- Brush with olive oil and sprinkle with sesame seeds.
- Bake for 50 minutes until golden and crunchy.
Πηγή: akispetretzikis.com
