Handmade Lasagna Stuffed with Saffron and Anthotyro

Ingredients

For the dough
• 1 kg flour
• 450 ml water
• 30 ml olive oil
• 20 ml vinegar
• A pinch of salt

For the filling
• 800 g chlori (fresh anthotyro or myzithra cheese)
• 2 g saffron
• 1/2 tsp pepper
• 1/2 tsp salt

Instructions
For the handmade stuffed lasagna: In a bowl, first mix all the liquid ingredients for the dough. Gradually add the flour until a firm dough is formed.
In a small saucepan, dry the saffron. Crush it into powder using a mortar and pestle, then dissolve it in a minimal amount of warm water. Add it to the chlori (cheese), along with the salt and pepper.
Roll out the dough into thin sheets and fill them in a candy-like shape. Boil them in salted water until they rise to the surface. Drain and drizzle with hot butter.

Special thanks to Maroula Kousoulini for sharing this traditional recipe from Astypalea.

Source: argiro.gr