Tiganopsomo: Cheese Pies in the Skillet

Combine all of the phyllo ingredients in the bowl of a stand mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minutes on medium speed. If the dough is dry, add a small amount of water and knead until it comes together.

Divide the dough into equal portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.

Place the cream cheese in a mixing bowl and crumble the feta chese on top. Add the mint and mix together until combined. set aside.

Roll each portion of dough out to about 10 inch in diameter. Divide the filling equally between the pitas. Place a thin slice of butter on top of the filling. Brush the edges of the dough with water and fold it over the filling to create a rectangular package.

Heat a skillet over medium heat and add some butter. Once the butter melts add 2-3 pies to the pan and fry them 3-4 minutes per side or until golden.