Inspired from the Sicilian stuffed focaccias from Catania. The same stuffing could have been used for a traditional Greek pie wrapped in phylo pastry. Instead of broccoli you can use cauliflower or blanched, squeezed and chopped greens (spinach, chard, kale etc.) adding chopped scallions and dill or other herbs, if you like.
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Makes 8 individual pies
2 ½ cups broccoli stems and florets, blanched or steamed until tender
1 ½ cups crumbled feta cheese
1 cup coarsely grated Metsovone or smoked Cheddar cheese
1-2 teaspoons Maras or Aleppo pepper flakes, to taste
¼ of the dough for Ka’ak Savory Cookies that has doubled and is ready to be shaped
(use the rest to make breadsticks)
About 3 tablespoons nigella seeds, or sunflower seeds, sesame, poppy seeds or a combination
In a bowl mix the broccoli, the cheeses, the pepper and 2 of the eggs.
In a cup beat lightly the remaining egg with 1 tablespoon water.
Preheat the oven to 375 F (200C).
Divide the dough into 8 pieces. Flatten one piece on a lightly floured board, making a disk about a 5-6 inch. (15 cm.). Divide the broccoli mixture into 8, and add one part in the center of the disk. Brush the board with the egg mixture and lift the dough to cover the stuffing and create an oval bread, brushing with the egg mixture as you press the dough to seal on top.
Continue stuffing the rest of the dough. Alternatively, you can stick together two pieces of dough and flatten them to get roughly a 11 X 5 inch. rectangle. Make a line with two parts of the staffing in the middle, then lift the sides and ends to make a baguette-like bread, brushing with the egg mixture as you seal the dough on top.
Cover loosely with an oiled plastic film and let rest for 20-30 minutes.
Add the seeds to the remaining egg and stir. With the brush divide the seed-egg mixture among the breads. With scissors make small cuts along the seal, on top of each bread.
Bake for 25 minutes or more, until deep golden brown on top and bottom. Let cool and serve.