Practical Pan Pastry

Hello, we haven't seen each other for almost a week. 1 week may seem like a short time to make changes in your life or to implement the plans you have made, but in fact, it is not. I understand that from this week's turmoil.

I suddenly fell ill on Friday afternoon when I had many plans for the weekend. Events developed so quickly that I was taken into surgery within 1,5 hours. As a result, my weekend was spent in the hospital, now I am writing to you from my bed where I was resting.

I'm glad I have a blog or I could have cracked it :) I hope my life will be back to normal after the check on Friday, but I will share my recipes that I haven't had the opportunity to share with you until then.

Finally, if I don't answer the phone, I must have fallen asleep. Big love :)

Ingredients for Practical Pan Pastry Recipe

• 2 pieces of dough or leftover pieces of dough
• 1 pieces of eggs
• 1 teaspoon of yogurt
• Half a teaspoon of oil
• 1 tea glass of milk
• feta cheese
• optional parsley

How to Make Practical Pan Pastry Recipe?

1. If you are going to use 18-20 cm phyllo dough, if you are going to use 2 whole phyllo dough, grease a 28-30 cm Teflon pan with vegetable oil. Prepare the sauce for the pastry by whisking the yogurt, egg, oil and milk well.
2. Lay the first phyllo in the pan with the edges out, and wet it with a brush using some of the yogurt sauce.
3. Divide the second phyllo into 2 parts, wet the first half, put it in the pan by shrinking it and sprinkle the white cheese that you crumbled with your hands on it. Do the same with the second half of the dough.
4. Cover the pastry by dressing the edges of the first phyllo.
5. Cook on low heat until the bottom of the pastry is golden brown, when it is browned, turn and fry the other side with the help of a spatula or a large plate. Serve warm.