After drooling over
’s photos for quite some time, I made Mt. Pelion cheese bread. It’s a rich dough stuffed with feta (from Epirus from
), and they look neat when they’re sliced. Hopefully I can get my hands on some heirloom tomatoes soon! (Also, they left a cool mark on the parchment.)
The recipe is originally from Vefa’s Kitchen cookbook, which I have, but I hadn’t noticed these before. They’re not a huge time commitment, and I can see them becoming a regular.