Chania patty
- 1/2 kilo of flour
- 3 spoons of olive oil
- 1/2 spoon of salt
- 1 glass of red wine
- 1 glass of warm water
- 1 1/2 kilo of potatoes cut into small rolls
- 1 1/2 kilo of vegetable marrows cut into small rolls
- 1 stick of spearmint
- 1 waterglass of flour
- 1 kilo of skim-milk cheese
- 200 gr. of trimmed kaser cheese
- 1 glass of oil
- 1 glass of milk
- 2 eggs
- 4 spoons of staka
- sesame for the powdering
- salt, pepper
First we open the leaf adding the water, the olive-oil, the salt and the wine inside the flour and knead it well. We leave the barm for 30 minutes. We cut it in two parts and we spread two middle-sized leaves. We spread one leaf in a big oiled baking pan. We place the potatoes, the vegetable marrows and the skim-milk cheese in layers. Over each layer we add a little salt, a little pepper, a little spearmint, a little flour and some kaser. We stir the eggs with the milk and the staka and we put the mixture on top of the rest. We pour olive-oil on the patty. We place the second leaf on top, we coat it with some oil and we powder it with sesame. We cut the patty in square pieces and bake it for an hour and 15 minutes in the oven at 180oC.
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