Hortopitakia: Cretan Hand Pies filled with Greens

Printable recipe: https://www.dimitrasdishes.com/hortopitakia-mini-pies-from-crete-filled-with-greens/

For the dough:

4 cups (566 grams) all-purpose flour
1/4 cup olive oil
1 and 1/2 cups water
1 tablespoon lemon juice or vinegar
1/2 teaspoon salt
For the filling:

1/4 cup olive oil plus more for frying
1 onion, finely chopped
5-6 scallions, thinly sliced
1 and 1/2 pound mixed baby greens, roughly chopped
1 pound spinach leaves, roughly chopped
1 bunch parsley, stems removed and leaves finely chopped
1 small bunch of fresh mint leaves finely chopped
1 tablespoon dried dill
salt, to taste
freshly ground black pepper, to taste
6- 8 ounces feta cheese, optional
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.

If you're not adding feta, add the juice of half a lemon plus a half teaspoon of lemon zest to the greens. Set the filling aside to cool and try not to eat most of it...

Assemble the hand pies:

Transfer the dough to a floured surface and divide it into 8 equal portions.

Note: If you have a pasta roller attachment for your stand mixer or a pasta roller that is hand cranked, use it to roll out the strips of dough. Otherwise, Roll each pieace of dough out to about 1/8 of an inch in thickness. (see video).

Place a teaspoon full 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 inbetween 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. (see video)

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.

Freezer Instructions: The pies can be frozen. Once they are solid, transfer them into freezer safe bags or layer them on top of each other and wrap the tray with plastic. They will keep fresh in the freezer for up to 3 months.

Fry the pies 2-3 minutes on each side over medium-high heat. The oil should be 360-370 °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.

Kali Orexi.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes
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Видео Hortopitakia: Cretan Hand Pies filled with Greens канала Dimitra's Dishes