Hortopitakia: Cretan Hand Pies filled with Greens

Name: Hortopitakia: Cretan Hand Pies filled with Greens
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Cuisine: Mediterranean,Greek
Ingredients: For the dough:; 566 g All purpose flour; 59.4 g Olive oil; 375 g Water; 15.5 g Lemon juice; 5.4 g Salt; For the filling:; 59.4 g Olive oil; 110 g Onions; 75.0 g Spring onions; 680 g Mixed baby greens; 454 g Spinach; 25.0 g Parsley; 1.5 g Mint; 3.1 g Dill; Salt; Pepper; 170 g Feta

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Hand pies filled with a mixture of spinach, green, herbs and feta. Either fried or baked they are delicious.

Category: Mains

Source: www.dimitrasdishes.com

Ingredients

For the dough:
	All-purpose flour
	Olive oil
	Water
	Lemon juice
	Salt
For the filling:
	Olive oil
	Onion
	Scallions
	Mixed baby greens
	Spinach leaves
	Parsley
	Mint
	Dill
	Salt
	Pepper
	Feta

Instructions

Make the dough:

In the bowl of a tabletop mixer that has been fitted with the dough hook, combine the water, vinegar, salt, and olive oil and whisk it together. Add the flour and knead on medium speed for 5 minutes. Transfer the dough to a bowl that has been lightly greased with olive oil. Toss the dough to coat and cover with plastic wrap or with a clean kitchen towel. Set aside and allow the dough to rest at room temperature for 30 minutes.

Prepare the Filling:

In a large skillet, add the chopped onion and the olive oil with a pinch of salt. Cook over medium heat until soft. About 6-7 minutes. Add the scallions and cook for 2-3 minutes or until soft. Add the chopped greens in a few batches. Add another batch as soon as the first one wilts. Season each batch lightly with salt. Increase the heat to medium high so that the juices that are released evaporate.

Remove the pan from the heat and add the herbs and black pepper. If adding feta, crumble it in at this time. Taste the mixture and adjust the seasoning if desired. Set the filling aside to cool.

Assemble:

Transfer the dough to a floured surface and divide it into manageable portions. Roll each pieace of dough out to about 1/8 of an inch in thickness.

Place a teaspoon of the filling on the dough. Keep placing teaspoonfuls of filling across the top portion of the dough, spacing them out about 2 inches apart. Brush the edges of the dough and in between the filling with water.

Fold the bottom portion of the dough over the filling and press it flat. Using a pastry cutter, a cup, or a cookie cutter, cut the pies into half moons. Place the pies on a baking tray that has been lined with parchment paper and lightly floured. Pierce the tops of the pies with a fork.

Cook:

Fry the pies 2-3 minutes on each side over medium-high heat. The oil should be 360°F - 370°F. They're ready when they're golden all around. Transfer the fried pies to a tray that has been lined with paper towels to absorb the excess oil. Serve immediately.