Ingredients:
- frozen unsalted butter 1 cup
- large eggs 2
- All-purpose flour, plus more for surface 2 1/2 cups
- Salt 2 1/4 tsp
- coarsely chopped dill 3 Tbsp.
- freshly ground black pepper 3/4 tsp.
- Feta 4 oz.
- Shredded mozzarella 6 oz.
Preparations:
- Whisk 2 1/2 cups of flour and 2 teaspoons of salt in a large bowl. Knead the butter directly into the bowl through the large hole of the grater, stirring by hand from time to time to prevent it from sticking. Stir with a fork and add water per teaspoon as needed until a fluffy batter is formed.
- Put the batter and dry food on a clean workbench. Knead for about 2 minutes until the dough is smooth and moist. Chill for At least 1 hour in plastic wrap.
- Place the grid on the upper and lower thirds of the oven; preheat to 350°F. Beat the eggs in a medium bowl until well mixed. Transfer half of the egg to a small bowl, In a medium bowl, add feta cheese to the remaining eggs, then mash them with a fork until smooth. Carefully add mozzarella cheese and dill until combined; season with pepper and the remaining 1/4 teaspoon salt.
- Cut the dough in half. On a lightly floured surface, roll each piece into a 16×8 inch rectangle. Use a spatula to cut each rectangle into 8 squares. Place on two baking sheets lined with parchment paper and refrigerate for 10 minutes.
- Brush the edges of the square with beaten eggs. Place a tablespoon of cheese filling in the center of each square. Fold the dough and press down with a fork to seal. Bake the pie by turning the pan back and forth and from top to bottom, until golden brown and crispy, 30 to 35 minutes. Let the cake cool for 10 minutes before serving.