Prep. Time 20′ Cooking Time 30′ Yields 25
Ingredients
The Dough
400 g of flour (approx.)
3 tbsp olive oil
2 tablespoons of raki or ouzo
A few drops of lemon juice
1/4 tsp. salt
1 cup of lukewarm water
Extra flour (to roll out the dough)
The Filling
800 g peeled greens (spinach, lettuce, wild greens, etc.)
1/4 cup olive oil
1 dry onion, finely chopped
4 spring onions, finely chopped (with leaves)
1 bunch fennel or dill
Salt
Pepper
Instructions
The Dough
- In a bowl, add the flour and salt and mix.
- Make a well in the flour and add the oil, raki, lemon and water.
- Use a spoon to mix the ingredients until they are wet and the dough begins to form.
- When the dough gathers into a ball around the spoon, turn it out onto a floured counter.
- Using vigorous motions and flouring your hands whenever necessary, knead the dough for a few minutes until it is soft and pliable and doesn’t stick to your hands.
- Place the dough in a bowl and cover it for at least 30 minutes to rest.
- After the dough has rested, divide it into 4 pieces.
- On a floured surface, roll each piece of dough into a thin sheet with a rolling pin.
- Use a knife to cut the dough into squares.
- Place 1 spoonful of filling in the center of each sheet.
- Close in an envelope shape, leaving the surface slightly open.
- After you are done with the pies, you can bake them, fry them or store them in the freezer.
The Filling
- Wash and drain the greens well.
- Cut them into small pieces.
- In a flat pan, heat the oil and sauté the dried onions for 2-3 minutes.
- Add the greens and stir to wilt them for a few minutes.
- Add salt and pepper and add the spring onions and fennel.
- Put the stuffing in a colander and let it drain well.
For Fried Pies
- If you want to fry your pies, make sure you have them very tightly closed at the top or all the filling will spill out.
- Heat a frying pan with olive oil over medium-high heat and fry the pies in hot oil a few at a time on both sides until golden brown.
- Remove them to paper towels.
For Oven-baked Pies
- Lay out non-stick paper on a baking sheet, lay the pies in a row.
- Use a pastry brush to oil the surface.
- Sprinkle them with sesame seeds if you like.
- Bake them in the air at 180 °C on the middle rack for about 30 minutes, until lightly browned.
Storing in the freezer
- Arrange them on trays and freeze them in the freezer to firm up.
- Then, store them in a food bag, tightly sealed. Frozen as is, put them in the oven or hot pan.
Secrets for the Best Results
- The longer you rest the dough after kneading, the nicer and more elastic the dough becomes and the easier it is to roll out into a thin sheet.
- Flour your counter whenever you feel the dough is slightly sticky.
- The filling needs to be very dry to make the pies crispy.
- The veggie pies in the pan are sensational and result in the most crispy pies.
Enjoy!
Source: Argiro Barbarigou
