The disadvantage of using yufka dough for the filikas is that it is very delicate and tears easily, so it is important to handle it gently. You can get yufka dough in delicatessens, but if you can’t find them – replace them with prepared (and thawed) phyllo dough.
Ingredients for Filikas - Cheese Pies
- 6 (1½ packages) yufka dough sheets At room temperature or prepared phyllo dough
For the spinach filling:
- 1.3 lbs (600 grams) spinach Cleaned and cut into strips about ¾-inch (2 cm) wide
- 1.7 oz (50 grams) butter
- 1/2 package goat Feta cheese
- 8.8 oz (250 grams) goat Gouda cheese grated (or another hard goat cheese)
For the coating:
- 1 cup milk
- 1.7 oz (50 grams) butter melted
Prepare the filling:
1. Heat 1¾ tablespoons (25 grams) of butter in a pan and cook half of the amount of spinach while stirring for 3-4 minutes until wilted. Transfer to a strainer and cool. Prepare the rest of the spinach in the same way and transfer it to a strainer as well.
2. When the spinach cools to room temperature, add cheeses and mix. Taste and add a little more salt as needed.
Assemble and bake:
3. Heat the oven to 375F (190C) degrees and line two baking sheets with parchment paper.
4. Open each leaf gently into a large round sheet. Remove the edges from each circle with a sharp knife or a pizza roller so that you get a square and cut each square into about 8 strips 2¾" (7 cm) wide. Place the strips with the short side facing you.
5. Brush each strip of dough with a little water and place a spoonful of stuffing on the end closest to you. Lift one of the corners and fold over the filling into a triangle. Continue folding the strip into triangles once to the right and once to the left until the end of the strip. A multi-layered triangular pocket with stuffing in the center is obtained. Fill the other strips of dough in the same way.
6. Pour milk into a small bowl. Dip each triangle in milk, place on the baking sheet and brush with melted butter. Please note: you can freeze them before brushing with butter. Before baking, thaw a little and brush with butter. Transfer the pan to the oven and bake for 25-30 minutes until nicely golden and serve immediately.
- The goat feta can be replaced with crumbled sheep cheese.
- If you don’t have goat gouda, you can use any other hard cheese.
The recipe is courtesy of “Hashulchan” website.