Greek Hand Pies with Greens, Dill, Mint and Feta

Name: Greek Hand Pies with Greens, Dill, Mint and Feta
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 118 milliliters coarsely chopped dill; 1 large egg, lightly beaten; 57 grams 1/2 cup crumbled feta; 532 milliliters all-purpose flour, plus more for dusting; 680 grams greens, such as Swiss chard, spinach and dandelion greens, stemmed and coarsely chopped; 118 milliliters coarsely chopped mint; 59 milliliters extra-virgin olive oil; 59 milliliters coarsely chopped oregano; 2 Tbsps freshly grated Parmigiano-Reggiano cheese; 4 servings Freshly ground pepper; 1 Tbsp red wine vinegar; 4 servings Salt; 6 mediums scallions, sliced 1/4 inch thick; 4 servings Vegetable oil, for frying; 177 milliliters water

You can never have too many main course recipes, so give Greek Hand Pies with Greens, Dill, Mint and Fetan a try. This recipe serves 4. One serving contains 499 calories, 15g of protein, and 21g of fat. This recipe is typical of Mediterranean cuisine. Head to the store and pick up vegetable oil, water, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 2 hours.

Instructions

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.

Ingredients you will need

Olive Oil

Vinegar

All Purpose Flour

Water

Salt

Equipment you will use

Bowl

Mix until the dough comes together; it will be sticky.

Ingredients you will need

Dough

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.

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Dough

Wrap

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Plastic Wrap

In a large skillet, heat the remaining 2 tablespoons of olive oil.

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Olive Oil

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Frying Pan

Add the scallions and cook over moderate heat until softened, 3 minutes.

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Green Onions

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.

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Oregano

Greens

Dill

Mint

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.

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Greens

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Colander

Frying Pan

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.

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Salt And Pepper

Parmigiano Reggiano

Cheese

Greens

Feta Cheese

Egg

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Bowl

Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work surface; cut into 4 equal pieces.

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Dough

All Purpose Flour

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Dough

Roll