Wedge rice

Submitted by enr on 01 Dec 2002
2 and 1/2 cup (300 g) flour
2 and 1/4 cup (250 g) rice
1 cup (200 g) feta cheese
6 eggs
150 g butter
1 cup (200 g) fresh or yogurt
From the flour, salt and water knead the dough, roll it on the second sheet. In tray thoroughly greased with butter, put the first sheet (must be larger than the bottom of the tray to wrap it stuffing). On it is spread stuffing prepared in advance of cooked rice, eggs, crumbled feta cheese, milk and 2 tbsp butter, and bends with the edges of the sheet. Top put the second sheet. The wedge is placed in the medium high heat. After baking on one side turns in the same or in another pan, greased with butter, to bake the other side. During baking sides and top are placed lumps butter, to not remain dry wedge. Once removed from the oven cover with a clean towel to smother and soft.
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01 Dec 2002


I cooked this recipe because it requires a lot of craftsmanship, but I eat multiple wedge and I can say that this is one of the most delicious things I have ever eaten. Really great.

I do it manually finished with filo pastry.

I love the wedge. My grandmother makes it 1-2 times a week, but I'll never get tired. Super tasty is .. As with rice and with potatoes! Bravo. I evaluate as very good! :)