Place water on heat and when it begins to boil, add the trachana; Leave on top of heat for 1 minute and mix, then remove from stove, cover with a lid and allow it to rise for 6-7 minutes
As soon as the trachana rises, drain the remaining water and place it in a bowl, adding the tablespoon of Horio Soft Low Fat with Cow Butter, mixing so that it may melt
Chop the peppers and grate the graviera cheese; Add to the bowl with the trachana. Crumble the anthotyro with your hands and add to the mix; Last, add the egg into the mixture, making sure that it mixes evenly and add spices, salt and pepper
In low heat melt the 150gr of Horio Soft with Cow Butter for greasing the phyllo dough. Lay out one of the phyllo dough sheets and place the remaining sheets are covered by a towel so as to remain moist
Cut phyllo dough sheet into four strips; sprinkle with butter and place one strip onto another (so as to have 2 sets of two phyllo strips)
Place one tablespoon of the filing at the edge of each strip and begin to roll, while simultaneously folding the sides so that the filling does not leak; Repeat with remaining phyllo dough sheets and filling and place in a pan that is lined with parchment paper
Finally, grease the tops of the flutes with butter and sprinkle with poppy seeds (optional), then bake in the oven at 175 degrees Celcius for 30 minutes, until golden brown.
100 gr. Sweet trachana350 gr. water1 tbsp Horio Soft with Cow Butter120 gr. Horio Sweet Graviera50 gr. anthotyro1 green pepper1 pepper of Florina1 egg½ tsp paprika½ tsp allspice¼- ½ tsp pepper¼- ½ tsp salt10 fyllo dough sheets (1 pack)150 gr. Horio Soft Low Fat with Cow Butter for greasingPoppy seeds for sprinkling (optional)
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