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A recipe by Helen Stagoni. We thank her for everything.


For the dough:
• ½ kg flour
• 3 tbsp. tablespoon oil
•1 tsp. teaspoon salt
• 1 egg
• The juice of one lemon
• Some water

Savory stuffing:
• Kopanisti
• 1 egg
• Some water
• A little mint

Stuffing sweet:
• green
• A little cinnamon
• Low sugar
• A little milk


Place in a bowl of dough materials, from solid to liquid and knead to make soft dough (not too tight). Cut it into small balls which roll then pressing to make pita bread round.

Place the filling of your choice on one side of the circle without stretching it to reach the edges. Then fold the pita bread and press the edges of the dough to close and pinch the dough in the chamber to make sure that they will not leave the filling en'oso be fried.

Throw them in the pan in hot oil to cook. We turn to brown and just pull them out by placing them on absorbent paper.

The fresh pouches sprinkle with honey and cinnamon.