Instructions for the dough
Sift together flour and baking powder. In a mixing bowl, add the sifted flour and butter. Knead slowly and well. While kneading, add the yoghurt, the egg yolks and ½ teacup of soda water. If dough is too sticky, add some flour. If it is too firm and dry, add some milk. Texture of dough should be smooth and soft so that it can be molded easily. Cover the dough and leave it to rest.
Instructions for the filling
In a bowl, crumble the feta cheese with your hands. Beat eggs with milk. Add butter, breadcrumbs, nutmeg, and freshly ground pepper. Combine all ingredients well.
Place the dough in the refrigerator. Cut a piece of the dough and with a rolling pin roll into a ½ cm sheet. Using a large glass, cut sheet into rounds pressing the edges with your fingers. On each round, place a teaspoon of filling. Fold each round to form a half-moon shape, pressing the edges with your fingers. With a fork crimp the edges of the pies shut and make some patterns on the biscuits. Before folding the rounds, brush some water along the edges so that they stick easier. Repeat until all dough has finished. To roll dough easier, take as much as you need to roll into a sheet and leave the rest in the refrigerator. Place cheese biscuit pies on a baking dish lined with parchment paper or greased with olive oil. Brush well with a mixture of beaten egg and 2-3 tablespoons of milk. Bake in a pre-heated oven for 25-30 minutes and until golden brown. Instead of feta cheese, you can use grated kasseri cheese or other soft yellow cheeses. You can also make sausage pies by filling the dough rounds with small sausages. If you make sausage pies, boil sausages for 5 minutes before baking.
Cheese biscuit pies are high in complex carbohydrates, fiber, a number of vitamins, such as B-complex vitamins, and trace elements, such as manganese. The addition of milk and feta cheese increases the levels of animal protein and calcium.
Source: Maria E. Nikitopoulos