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Αλμυρό Στρούντελ με Ψητή Ντομάτα και Ανθότυρο

Salty Strudel with Baked Tomato and Anthotiro Cheese


1 package KANAKI PUFF Pastry
4 tomatoes
2 zucchini
250 gr. anthotiro cheese
1 leave chard
2-3 sprigs fresh oregano
1 garlic clove
1 egg yolk
A little sugar
Olive oil

Preparation - Steps

Cut the tomatoes in four. Sprinkle sugar on the baking pan, add fresh oregano and 1 garlic clove. Spread the tomatoes on top, salt and pour the olive oil. Bake in the oven at 180 °C in air for 30 min. Peel the baked tomatoes and place them in a bowl. Strain them and cut the zucchini in thin slices. Add a layer of zucchini slices on top of the fresh KANAKI puff pastry. Sprinkle olive oil on the anthotiro cheese, salt and break it into bits, stirring. Add half the anthotiro over the zucchini, fresh thyme and half the tomatoes. Salt. Carefully seal the strudel, pressing well at the edges. Place it on a baking pan laid with baking paper. Open small holes for the vapours to come out and then spread the egg mixture with a cooking brush. Bake in a preheated oven at 170°C with extra heat on the oven elements, for 45 min.

A recipe entrusted to us by Giannis Apostolakis.

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