I ran across this recipe doing a google translate search in Greek for the ZWT - and the title intrigued me. The recipe calls for "1 bag farina inflating itself" so I listed 1 cup of self rising flour - you may need more or less, I will update the recipe after I try it. The recipe is from http://greekcook.gr/syntages/i_tyropita_tis_tempelas
Delicately spiced nuts encased in tender, buttery pastry - even the burst of citrus from the lemon zest is authentic as you would normally find that in the syrup poured over the baklava. Easy to make and very good!
Creating a menu for a Greek cooking program resulted in this really tasty dish. These had the savouriness of a Greek spinach pie with the added earthiness of the minced mushroom stems - a winning combination. Could be used as an appetizer or side (to a nice piece of meat - I had fillet on the menu), or even a hearty, vegetarian main, if using the larger portobellos.
A very simple, very quick, pasta recipe that will feed you well when you haven't got oodles of time to spend in the kitchen. A salad of purchased baby greens, crusty bread, a glass of red wine and you'll be happy, I promise.