Warm evenings and long days call for simple, sociable food, and these Greek peinirli are perfect for sharing in the cockpit or enjoying with a cold drink after a day on the water.
Traditionally filled with yellow cheese (kasseri) and meat, peinirli are wonderfully adaptable – ham, spinach, mushroom, sweet pepper, olives and egg all work beautifully. For the galley chef they are also a great way to use up leftovers, while their boat-like shape always makes them popular with sailors. We’ve included an easy pizza dough recipe, but sourdough works just as well, or ready-made dough can be used for an even easier option – no judgement here.
Easy Pizza Dough
400g plain flour, plus extra to dust
225ml water
1 x 7g sachet fast-action dried yeast
1 tsp fine sea salt
1 tsp caster sugar2 tbsp olive oil, plus extra to drizzle
1 tbsp cornmeal, polenta or semolina, to roll out
Method
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- Place all the dry ingredients into a large bowl. Make a well in the middle and add the oil and water. Bring together into a dough then tip out onto a floured surface to knead. Knead for 1 minute until smooth. Leave to rest while you assemble the ingredients.
- As said before any fillings can be used. Try different combinations for variety. You can precook mushrooms, peppers, onions etc if you wish. Because the dough will be made into a boat shape, eggs can be used by just cracking them into the formed dough.
- Split the dough into evenly-sized portions and then with a rolling pin roll into ovals. Place your fillings along the middle of the dough leaving space at the sides and ends, then roll the two long sides of the dough inwards towards the fillings. Roll the two ends over so the fillings are now contained within a boat-shaped dough base.
- Bake on a baking tray in a preheated oven at 180°C for around 20 minutes.
- Enjoy!
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