Recipe by KateL
Entered for safe-keeping, from Kathy Smith, Salt Lake City, Utah, as submitted to BH&G. This is a classic Greek recipe made with refrigerated biscuits. Edited 12/12/08: Per various sources, add a drop or two of water where you want the dough to stick together and press the dough together. Do not add any more water than absolutely necessary.
- 1 egg, beaten
- 4 ounces feta cheese, crumbled
- 1 tablespoon parsley, snipped
- 7 1⁄2 ounces refrigerated buttermilk biscuits (10 biscuits)
- 1 egg, beaten (for glaze)
- 1⁄2 teaspoon sesame seeds, for garnish (or to taste) (optional)
Directions See How It's Made
- Preheat oven to 425 degrees Fahrenheit. Grease baking sheet or use ungreased silicone baking mat on baking sheet.
- In a small bowl combine the first beaten egg, the feta cheese, and snipped parsley.
- Separate biscuits.
- On a lightly floured surface, roll each biscuit to a 4-inch circle, about 1/8-inch thick.
- Place 1 tablespoon of the cheese mixture in the center of each dough circle. Fold two opposite edges of circles to center; fold remaining two opposite edges to center, forming a square packet. Pinch edges together to seal.
- Place rolls seam side up on a greased baking sheet; brush with remaining beaten egg. Sprinkle with sesame seed.
- Bake at 425 degrees Fahrenheit for 10-12 minutes. Serve hot.