Step 1: Prepare the Dough
Mix the Dough:
In a large bowl, add 250ml of warm water and 1/2 teaspoon of salt.
Gradually add 390g of flour, mixing with a spatula. Add the flour in parts to ensure a smooth consistency.
Knead the Dough:
Once all the flour is added, continue kneading the dough with your hands until it becomes smooth and elastic.
Sprinkle some flour onto the work surface and knead the dough thoroughly.
Form the dough into a ball and divide it into 10 equal parts. Roll each part into a small ball.
Rest the Dough:
Cover the dough balls with cling film and leave them to rest on the work surface for 20 minutes.
Step 2: Layer the Dough
Prepare for Rolling:
Place a plate on your workspace and cover it with cling film. This will make it easier to stack the dough layers.
Sprinkle the table with flour to prevent sticking.
Roll Out the Dough:
Take one of the dough balls and roll it out with a rolling pin to a diameter of 22 cm.
Place the rolled dough on the plate and brush it with melted butter. Repeat this process until you have 6 layers stacked on top of each other, brushing each with butter.
Chill the Dough:
Cover the stacked dough layers with cling film and refrigerate for 30 minutes. Chilling the dough helps create a flaky texture when baked.
Step 3: Prepare the Filling
Mix the Filling:
In a bowl, combine 200g of crumbled feta cheese and 30g of chopped fresh dill. Mix well until evenly combined.
Set aside until ready to use.
Step 4: Assemble the Cake
Roll Out the Dough Layers:
After 30 minutes, take the chilled dough out of the refrigerator.
Sprinkle your work surface with flour and roll out the stacked dough layers to a size of 40 x 35 cm.
Brush the dough generously with melted butter and fold it as shown in the steps to create layers. This folding process helps make the dough flaky.
Fit the Dough to the Pan:
Roll the folded dough out again, this time to a diameter of 30 cm. The dough should be slightly larger than your baking pan.
Line a baking pan (24 cm in diameter) with baking paper and gently place the rolled dough over it, pressing down to fit the pan snugly.
Add the Filling:
Spread the prepared feta cheese and dill filling evenly over the dough in the pan.
Step 5: Top the Cake
Prepare the Remaining Dough Balls:
With the 4 remaining dough balls, roll each one out to a diameter of 28 cm. Brush each with melted butter and stack them, repeating the folding and rolling process to form layers.
Cover the Filling:
After rolling out the top dough layers, place them over the filling in the pan.
Press the edges gently to seal and trim any excess dough.
Step 6: Bake the Cake
Preheat and Bake:
Preheat your oven to 180°C (356°F). For best results, use the convection mode.
Bake the assembled cake for 25-30 minutes, or until it turns golden brown and crisp.
Serve:
Remove from the oven, let it cool slightly, and then slice. Enjoy the flaky, buttery layers with a rich, salty filling!
Nutritional Facts (Per Slice)
Calories: Approximately 290 kcal
Protein: 7 grams
Carbohydrates: 27 grams
Fat: 18 grams
Sugar: 2 grams
Fiber: 1 gram
(Note: Nutritional values are approximate and may vary based on ingredient brands and exact serving sizes.)
Frequently Asked Questions (FAQs)
1. Can I use a different type of cheese for the filling?
Yes! While feta is traditional, you can experiment with ricotta, cottage cheese, or even a mix of mozzarella and parmesan for a different flavor.
2. Can this cake be made ahead of time?
Certainly. You can prepare and assemble the cake up to the baking stage, then cover and refrigerate it for up to 24 hours. Bake it fresh when ready to serve.
3. Can I freeze this savory cake?
Yes. Wrap the baked and cooled cake in cling film, then in aluminum foil, and freeze for up to a month. To reheat, bake it at 180°C (356°F) until warmed through.
Tips for Making the Best Feta and Dill Cake
Use High-Quality Feta:
The flavor of this cake depends on the quality of the feta cheese, so opt for one that’s creamy and tangy.
Resting the Dough:
Allowing the dough to rest between steps helps make it easier to roll and gives it a tender texture.
Use Fresh Dill:
Fresh dill adds a burst of flavor. If using dried dill, reduce the quantity by half.
Brush Generously with Butter:
Brushing each layer with melted butter ensures a flaky, rich crust.
Adjust Fillings to Taste:
Add olives, sun-dried tomatoes, or other herbs to the filling for variations in flavor.
Storage Tips
Refrigeration:
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for a few minutes before serving.
Freezing:
Freeze individual slices wrapped in cling film and stored in a freezer-safe bag. Thaw in the refrigerator and reheat in the oven.
Conclusion
This flaky feta cheese and dill savory cake is a delectable treat that’s easy to prepare and perfect for various occasions. With its buttery layers and salty, aromatic filling, it’s a crowd-pleaser that can be enjoyed hot or cold. The simple yet satisfying combination of feta cheese and fresh dill makes every bite burst with flavor. Whether you’re serving it for a special breakfast, a light lunch, or as part of a brunch spread, this savory cake is bound to impress. Give this recipe a try and delight in the flavors and textures that make it a standout dish! Bon appétit!