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Empanada de queso de Skópelos

Para la masa filo
1 kg. de harina de trigo
1 cucharada de aceite de oliva
1 cucharadita de vinagre
una pizca de sal
agua para obtener un masa firme

Para el relleno
½ kg. de queso de cabra


Para obtener  finísimas láminas  de masa es recomendable utilizar rodillo y harina de maíz.

 

ELABORACIÓNEn un bol poner la harina con el resto de los ingredientes y mezclar  bien. Dejar reposar la masa.

 
 
 

 

 

Escolvorear con harina de maíz la superficie en donde va a trabajar y, a continuación, extender las láminas.

Retirar  la masa filo y echar un poco de aceite sobre la misma superficie. Desmenuzar el queso con las manos y colocarlo en un tercio de la superficie de la masa, en foma de medialuna.
 
 

 

 


Doblar con el relleno dentro y luego enrrollar la masa en forma de espiral. Hacer lo mismo con el resto de las láminas.Freír las empanadas de una en una en abundante aceite. Una vez se doren, sacar de la sartén.

 
 
 

 

 

La empanada de Skópelos es muy sabrosa, sencilla de elaborar y cuyo único relleno es un buen queso de cabra.

 

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