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Unleavened egg and feta dumplings: the recipe for a light and tasty appetizer

Unleavened egg and feta dumplings: the recipe for a light and tasty appetizer

I dumplings of feta and eggs without leavening I’m a antipasto light, tasty and really easy to prepare. A pasta prepared with farina, latte and a teaspoon of instant yeast contains a soft filling based on fetathe famous Greek cheese, e egg. The dough does not need to rest and can be worked immediately: just divide it into 8 equal parts, roll them out and stuff them. Once the bundles are formed, these will be cooked in a pan with a drizzle of oil, until they become golden and slightly crunchy.

To make the preparation even faster, you can use the puff pastry. In this case, however, the bundles will be baked in the oven at 200 ° C for about 20 minutes.

Feta and eggs are a widely used combination in Greek cuisine: among the many recipes with feta to try, the Greek omelette, high and soft, and the tiropitakia, triangles of phyllo dough stuffed with feta, eggs and parmesan, are two excellent examples of this combination.

Also perfect for one cena light but tasty, the feta and egg dumplings without leavening are prepared in few minutes: here’s how to make them.

How to prepare feta and egg dumplings without leavening

In a bowl, combine the flour with the salt, the instant yeast and the milk 1.

Knead by hand until you get a compact dough 2.

Divide the dough into 8 equal sized pieces 3.

Roll out each piece with a rolling pin to form wraps 4.

Spread out the crumbled feta, pour an egg into the center and beat it using a fork 5.

Fold the edges of the wraps inwards and close them in small bundles 6.

Pour a drizzle of oil into a pan and cook the dumplings for a few minutes 7.

Serve the feta and egg dumplings 8.


The unleavened feta and egg dumplings can be kept for 1-2 days in the refrigerator in an airtight container.

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