Pechenki (Mom's breakfast or snack feta bread)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 42
Ingredients
FOR THE DOUGH2 eggs + 1 for glasing270 g yogurt500 g flour100 ml oil1 tsp baking powderpinch of saltFOR THE FILLING170 g feta cheese (I prefer goat or sheep milk feta)170 g skim milk ricotta2 eggssalt to taste if needed (feta tends to be salty enough)
In a large bowl or on the kitchen counter mix the soda and salt into the flour.
Mix the yoghurt, oil and 2 eggs together in another bowl.
Add wet ingredients to the dry mixture and knead into a soft dough. Divide that into 42 balls.
In another bowl crumble the feta and mix with 2 eggs and the ricotta seasoning to taste.
Flatten each ball of dough into a circle, place some of the feta mixture in the middle and close the dough around it with your fingers. You should not need glue but if you do use some water or a bit of beaten egg.
NOTE: The feta mix should be tightly enclosed in order not to bleed during the baking.
Place pechenki onto a baking sheet and glaze them with the last egg, beaten with a fork.
Bake at 200 degrees Celsius for 20 minutes or until golden on top.
Serving Size: Makes 42 individual pechenki. I use 3 servings for breakfast.
Mix the yoghurt, oil and 2 eggs together in another bowl.
Add wet ingredients to the dry mixture and knead into a soft dough. Divide that into 42 balls.
In another bowl crumble the feta and mix with 2 eggs and the ricotta seasoning to taste.
Flatten each ball of dough into a circle, place some of the feta mixture in the middle and close the dough around it with your fingers. You should not need glue but if you do use some water or a bit of beaten egg.
NOTE: The feta mix should be tightly enclosed in order not to bleed during the baking.
Place pechenki onto a baking sheet and glaze them with the last egg, beaten with a fork.
Bake at 200 degrees Celsius for 20 minutes or until golden on top.
Serving Size: Makes 42 individual pechenki. I use 3 servings for breakfast.
Nutritional Info Amount Per Serving
- Calories: 84.0
- Total Fat: 3.8 g
- Cholesterol: 26.3 mg
- Sodium: 83.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.3 g
- Protein: 3.0 g