Nicolette Stathopoulos Facebook ad: “Let’s make my @dodoni.au Tiropita, with my horiatiki…”

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Let’s make my @dodoni.au Tiropita, with my horiatiki salad, made using the classic Dodoni Feta, it’s crumbly with that sharp tangy flavour that reminds me of Greece. Greek culture revolves around sharing food with friends & family, far and wide, and this recipe is so easy to add your own twist to it! Add spinach, or dill, or even leek, I can’t wait to see what you create at home! #Dodoni #DodoniPartner #GreekCooking Tiropita & Horiatiki Salad Ingredients 1kg ricotta cheese 400g classic Dodoni Feta 3 eggs Black pepper For the dough 500g plain flour ½ tsp fine salt 230g warm water 3 tbs good quality Greek olive oil 1 tbs vinegar Additional oil for brushing Corn flour for dusting For the salad 3 tomatoes 1 large cucumber 4 sweet long peppers 1 piece Dodoni Barrel Aged Feta Oregano Salt Greek red vinegar Good quality Greek olive oil Method Start by making the dough, combine the ingredients in a bowl and stir until combined, tip out onto a bench and knead for 10-12 minutes at a minimum. You’ll end up with a nice smooth dough ball, wrap with plastic film and set aside for at least 30 minutes. To make the cheese mix, combine the ingredients into a bowl, crumbling the Dodoni Feta into the mix, stir until smooth and all the ingredients have combined. Cut the dough into 4 pieces and roll out with a wooden dowel or rolling pin as thin as you can get it, use corn flour so it doesn’t stick to the surface, you should be able to see through it. Scatter the mixture across the dough and roll up from one end, start forming the log into a snail like shape into a generously oiled baking dish, repeat the process until all the mixture has been used and you have a beautiful snail like tiropita. Place the tiropita into a pre-heated oven at 200 degrees, splash a small amount of water on top before placing it into the oven, bake for 30 minutes or until the pastry is golden brown and cooked through. Whilst the tiropita is baking make the salad but chopping the vegetables into a bowl, crumble the Dodoni Barrel Aged Feta on top, garnish with olives, salt, oregano, vinegar and olive oil. Serve the triopita with the salad and enjoy!