Pechenki (Mom's breakfast or snack feta bread)
Nutritional Info
- Servings Per Recipe: 42
- 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
View full nutritional breakdown of Pechenki (Mom's breakfast or snack feta bread) calories by ingredient
Introduction
This is my mother's recipe. The dough is universal so the filling can vary. My favourites are this feta/ricotta mixture, melty cheese (just plain) and spiced cooked chicken (on the pan or grill). Feel free to experiment! This is my mother's recipe. The dough is universal so the filling can vary. My favourites are this feta/ricotta mixture, melty cheese (just plain) and spiced cooked chicken (on the pan or grill). Feel free to experiment!Number of Servings: 42
Ingredients
-
FOR THE DOUGH
2 eggs + 1 for glasing
270 g yogurt
500 g flour
100 ml oil
1 tsp baking powder
pinch of salt
FOR THE FILLING
170 g feta cheese (I prefer goat or sheep milk feta)
170 g skim milk ricotta
2 eggs
salt to taste if needed (feta tends to be salty enough)
Tips
You can use the dough right away or store it in the refrigerator. My Mom says the pechenki come out best when it spends at least one night in the freezer. Just thaw before baking.
Directions
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.
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