Gyros Feta cake with filled edge

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 5
Filling is very easy: mix the sour cream and feta, put it on the edge of the dough with a piping bag and fold it over
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 250 g Pork escalope
  • 4 TABLESPOONS Olive oil
  • 1 TEASPOON dried marjoram
  • 2 TEASPOONS Sweet peppers
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 red onion
  • 1 red pepper
  • 2 Tomatoes
  • 3 Stem/s Thyme
  • 50 g Parmesan (piece)
  • 150 g Feta
  • 50 g Schmand
  • 1 pck. (approx. 400 g each) Pizza dough (cooling shelf; e.g. from Aunt Fanny)
  • 3 TABLESPOONS Polenta (corn semolina)
  • 150 ml piquant pizza sauce (tin)
  • 50 g black olives
  • 1 Egg Yolk
  • 4-6 Pimientos
  • baking paper

Directions

  1. 1

    Wash the meat, dab dry and cut into strips. Mix with 3 tablespoons of oil, marjoram, paprika powder, salt and pepper. Peel onion, clean and wash paprika. Cut both into strips. Wash and slice the tomatoes. Wash thyme, pluck off leaves. Grate parmesan finely, crumble feta roughly. Puree the sour cream and half the feta.

  2. 2

    Fry the meat in a hot pan without fat for about 6 minutes. Unroll the dough together with the baking paper on a baking tray. Spray feta cream with a piping bag with perforated nozzle (approx. 1 cm Ø) all around the edge of the dough. Wrap the edge inwards and press down lightly.

  3. 3

    Sprinkle the inner surface of the dough with 2 tablespoons of polenta. Spread pizza sauce on top and cover with meat, paprika, onion, tomatoes, olives, thyme, parmesan and the rest of the feta. Whisk the egg yolks and 1 tbsp. water. Brush the dough edge with it. Sprinkle with the rest of the polenta. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.

  4. 4

    Fry the pimientos in 1 tablespoon of oil over high heat for about 3 minutes. Cover the gyros feta cake with it. Tsatsiki tastes good with it.

  5. 5

    Pimientos are small green peppers for frying. Alternatively, you can cover the gyros cake with pickled mild peppers.

Nutrition Facts

KCAL
450 kcal
CARBS
37 g
FATS
21 g
PROTEINS
24 g