No delivery! See 5 types of open esfiha to make at home

Whether it’s for a special occasion or even to eat something different, this classic snack is always a hit! And that is why you will learn today 5 options are open irresistible and also easy to prepare. So you have no excuse to ask delivery!

These open esfiha options are ideal for a family reunion, birthdays or even for sale, as they produce from 20 units. But if you have any food intolerances, our list also has an option gluten-free open esfiha with an amazing filling.

Furthermore, the open esfiha allows for an infinite number of fillings, both savory and sweet. No matter what flavor you want, the base will be the same. Therefore, it’s worth unleashing your creativity during the preparation. Check out the options and pick your favorite!

Open esfiha of peppers with cheese

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Open Sfiha with peppers and cheese – Photo: Alfredo Franco

Time: 1h20 (+1h rest)

Performance: 80 units

Difficulty: easy

Ingredients:

• 4 tablets of fresh brewer’s yeast (60g)
• 3 cups of milk (warm)
• 1/2 cup (tea) of oil
• 4 eggs
• 1 tablespoon of sugar
• 2 tablespoons of margarine
• 9 cups wheat flour (tea)
• Soft wheat flour for flouring
• Oil for greasing

Filling

• 4 slices of pepperoni sausage without minced skin
• 1 tablespoon of oil
• 1 chopped onion
• 2 chopped tomatoes
• 2 tablespoons of chopped parsley
• 400 g of grated mozzarella

Method of preparation:

1. For the dough, beat all the ingredients, except the flour, in a blender until smooth.
2. Turn off and, in a bowl, pour over the flour.
3. Mix with a spoon until incorporated.
4. Transfer the dough to a lightly floured surface and knead for 10 minutes or until the dough is soft and elastic.
5. Cover and leave to rest for 1 hour.
6. For the filling, chop the peppers in the blender.
7. Heat a pan with oil over medium heat and fry the peppers until golden brown.
8. Remove from heat, drain, add the onion, tomato, parsley and set aside.
9. Divide the dough into portions and form rolls of 4 cm in diameter.
10. Cut into 2 cm thick slices, open the portions with your fingertips making a slight edge on the sides and arrange on a buttered baking tray.
11. Distribute the peppers and sprinkle some cheese on top.
12. Bake in a preheated oven for 15 minutes or until golden brown and the cheese is melted.
13. Remove and serve.

Open minced meat sfiha

Open Sfiha with minced meat – Photo: Stela Handa

Time: 1h20 (+15min rest)

Performance: 35 units

Difficulty: easy

Ingredients:

• 1/2 cup (tea) of oil
• 1 and 1/2 cups of warm water
• 1 egg
• 1 tablespoon of salt
• 2 tablespoons of sugar
• 15 g of fresh yeast
• Soft wheat flour for flouring
• Oil for greasing

Filling

• 500 g of minced meat
• 1 small onion
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 2 tomatoes cut without skin and without seeds

Method of preparation:

1. In the blender, beat the dough ingredients, except the flour, until smooth.
2. Pour into a bowl, add the flour, a little at a time, and mix until it comes off your hands.
3. Leave to rest for 15 minutes.
4. In a bowl mix all the ingredients for the filling.
5. On a floured surface, open the dough with a rolling pin and cut it into circles.
6. Spread the filling and slightly fold the edges.
7. Place in a greased roasting pan and place in a preheated medium oven for 30 minutes or until golden brown.
8. Serve immediately.

Open cheese esfiha with olives

Open Sfiha of cheese and olives – Photo: André Fortes

Time: 1h (+45min rest)

Performance: 50 units

Difficulty: easy

Ingredients:

• 5 and 2/3 cups (tea) of wheat flour
• 2 fresh yeast tablets
• 1/2 cup hot water (tea)
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1/2 cup (tea) of oil
• Oil for greasing

Filling

• 2 cups of cottage cheese
• 300 g of diced mozzarella
• 1/2 cup chopped green olives
• 1/2 cup chopped black olives
• 3 tablespoons of chopped chives
• Salt and black pepper to taste

Method of preparation:

1. Separate the flour into a bowl and beat the rest of the ingredients in the blender.
2. Pour into the bowl and incorporate the ingredients with a wooden spoon.
3. Transfer to a flat surface and knead for 10 minutes.
4. Cover and let rest for 45 minutes.
5. Chop the ricotta with the mozzarella in a mixer, transfer it to a bowl, add the olives, the chives, season with salt and pepper and set aside.
6. Knead the dough and roll it out into a roll with a diameter of about 3 cm.
7. With a sharp knife, cut into 2 cm thick slices and place them on a lightly oiled baking sheet.
8. Squeeze the filling with your hands to form a sphirra, taking care to leave an edge without filling.
9. Bake, preheated, on high for 15 minutes or until golden brown.

open chicken esfiha

Open chicken esfiha – Photo: André Fortes

Time: 2h

Performance: 50 units

Difficulty: easy

Ingredients:

• 1 kg of wheat flour
• 1 cup cornmeal (tea)
• 1/2 cup (tea) of oil
• 1 and 1/3 cups warm milk
• 3 tablespoons of sugar
• 1 tablespoon of salt
• 3 egg whites
• Oil for greasing

Filling

• 3 tablespoons of butter
• 1/2 kg of braised and shredded chicken
• 2 chopped tomatoes
• 1 chopped onion
• 2 cubes of chicken broth

Method of preparation:

1. Reserve the flour and cornmeal separately.
2. Beat the remaining dough ingredients in the blender.
3. Transfer to a bowl.
4. Gradually add the soft wheat flour and mix with your hands until it melts.
5. Leave to rise for 15 minutes.
6. For the filling, put the butter in a pan and sauté all the ingredients.
7. Stir for 10 minutes or until chicken broth is melted and sautéed.
8. Divide dough into equal balls and roll in cornmeal.
9. Open the dough with your hands forming a circle, stuff on top with 2 tablespoons of filling.
10. Place on an oiled baking sheet.
11. Bring to a medium oven for 30 minutes or until golden brown.

gluten-free esfiha

Gluten-free Sfiha – Photo: Rodrigo Moreira

Time: 1h10 (10min rest)

Performance: 25 units

Difficulty: easy

Ingredients:

• 2 1/2 cups (tea) sprinkle gently
• 1 and 1/2 cups powdered milk
• 1 cup rice flour (approximately)
• 1 tablespoon of sugar
• 1 sachet of dry organic yeast (15g)
• 1 tablespoon of salt
• 2 eggs
• 3 tablespoons of olive oil
• 1 tablespoon of margarine
• 1 1/3 cup (tea) water
• olive oil for greasing
• Rice flour for dusting

Filling

• 3 tablespoons of olive oil
• 1 chopped onion
• 2 minced garlic cloves
• Salt and pepper to taste
• 1 cup of ricotta cream

Method of preparation:

1. For the filling, heat a frying pan with olive oil over medium heat and saute the onion and garlic until golden brown.
2. Add the broccoli, salt and pepper and sauté for 3 minutes.
3. Turn off and reserve.
4. In a bowl, mix 1 1/2 cups (tea) starch, dry milk, flour, sugar, baking powder, and salt.
5. Add the eggs, olive oil, margarine and mix. Reserve.
6. Bring a pan with the water and the remaining cassava flour over medium heat until it boils.
7. Pour into the reserved mixture and mix until a smooth mass is formed.
8. If necessary, add more flour until it comes off your hands.
9. Divide the dough into balls, cover and let rest for 10 minutes.
10. Roll out the balls on a floured surface, forming small discs with the upper edges.
11. Divide the filling between them, place a portion of ricotta cream on top and place in a buttered mould.
12. Place in a medium, preheated oven for 20 minutes or until firm and golden brown.
13. Remove and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.