Ingredients
Preparation
Cooking
Photos

Otia from Pontos

5 eggs
1 cup sugar
2 cups Greek yoghurt
1 tablespoon baking powder
2-3 spoonfuls olive oil
1kg flour

Otia from Pontos

In a small bowl, beat the eggs with the sugar and add the yoghurt. Continue to stir well. Add the baking powder and the flour slowly until it becomes soft dough that can be easily kneaded and not sticky. Spread the dough into thin phyllo layers cut in diamond shape. Using a knife, make a small hole in the middle, take one end of the square and pass it through the small hole to form the pastry shape.

Otia from Pontos

Simmer the oil on high heat and fry until golden-brown. Serve hot and top with sugar or honey.