Recipe

Greek Hand Pies With Greens Dill Mint And Feta Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago From Food & Wine, these hand held pies are a delicious and delightful offering for anyone and everyone. "Jacques Pépin ordered a saiti, a turnover filled with tangy wild greens and feta, at Marianthi tavern in the Greek village of Monemvasía." T... More Prep:60m Cook:60m Servings:4	Lunasea
	scallions greens dill mint oregano feta parmigianoreggiano

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Ingredients

Dough:

2 1/4 cups all-purpose flour, plus more for dusting

Salt

3/4 cup water

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

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Filling:

6 medium scallions, sliced 1/4 inch thick

1 1/2 pounds greens, such as Swiss chard, spinach and dandelion greens, stemmed and coarsely chopped

1/2 cup coarsely chopped dill

1/2 cup coarsely chopped mint

1/4 cup coarsely chopped oregano

1/2 cup crumbled feta (2 ounces)

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1 large egg, lightly beaten

Freshly ground pepper

Vegetable oil, for frying

Directions

In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in the center and add the water, 1/4 cup of the olive oil and the vinegar. Mix until the dough comes together; it will be sticky.

Transfer the dough to a floured work surface and knead until smooth and no longer tacky, using a pastry scraper to free it from the work surface. Wrap the dough in plastic wrap; refrigerate for 1 hour.

~~~

In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes.

Add the greens and cook over high heat, stirring, until wilted, 2 minutes. Stir in the dill, mint and oregano and cook until wilted, 1 minute. Transfer the contents of the skillet to a colander and let cool. When the greens are cool enough to handle, squeeze out any excess liquid.

In a large bowl, combine the greens with the feta, Parmigiano-Reggiano cheese and the egg. Season the filling with 1/4 teaspoon each of salt and pepper.

Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work surface; cut into 4 equal pieces. Roll each piece out to a 9-inch round 1/16 inch thick.

Using an 8-inch plate as a template, cut an 8-inch disk from each round. Mound one-fourth of the filling on the lower half of each disk. Fold the dough over to make a half-moon; press the edge of the dough to seal. Using a lightly floured fork, crimp the edges. Transfer the hand pies to the prepared baking sheet.

In a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until shimmering. Add 2 pies at a time and fry, turning once, until deep golden brown, about 6 minutes. Drain the pies on paper towels. Serve hot.

**The dough and filling can each be refrigerated, separately, overnight. Bring the filling to room temperature before assembling.

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Comments

marky90 1 year, 7 months ago said:
I think I am in love with dish-Hugs, Marky

magali777 1 year, 7 months ago said:
Hi Vickie, this sounds delicious!

theiris 1 year, 7 months ago said:
Vickie... think you need to visit, will supply all the ingredients girlfriend and Marky is in too lol

jimrug1 1 year, 7 months ago said:
OMG!! I forgot all about Jacques Pepin on PBS...

In Lebanon, this recipe is called Fatayer. The only difference is we use Yoghurt cheese intead of Feta. This sounds great. I love Feta and combined with the Chard or Spinach, it makes a mouth watering combo... Thanks for the Great Post Vickie ..... ;-)~

trigger 1 year, 7 months ago said:
Perfect recipe Vickie I learned this from my friends grand mother. Unfortunately the recipe was lost while moving. However to my good fortune I now have this fantastic replacement.

Michael

buzzbear 1 year, 7 months ago said:
Hi Luna, looks so good. A winner!

c2max 1 year, 6 months ago said:
I bet I could sub my baby beet greens for the chard, wimp out and use store-bought crust and I'd be in business!! Thanks - sounds yum!

greekgirrrl 1 year, 6 months ago said:
I love this, of course!! Where have you been Miss Vicki? Hope all is well! Helene

angieaugusta 1 year, 5 months ago said:
Hai vickie...looks great...nice day...

minitindel 1 year, 5 months ago said:
Hey vickie darlin' this is fabulous thank you ta ta for now .sherry

bluewaterandsand 1 year, 4 months ago said:
Looks and sound, fantastic. I just recently decided I like feta, lol.

shine 1 year, 4 months ago said:
Hello beautiful! I'm all over these! I have all the ingredients, and will be baking them today! Thank you thank you.

hubba hubba
Your Guy

loxy 1 year, 4 months ago said:
Hi there! Just found this post and it looks and sounds delicious. Lots of yummy parts. You can't go wrong with fresh veggies and cheese. Thanks

juels 1 year, 1 month ago said:
We have something similar in Russia, called "chebureki", except they fill them with mostly meat. I love this healthier version, though! It looks amazing!

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