Spinach and feta cheese pies

In this recipe I tried to replicate the pies my grandmother used to make. I will never be as good as she was. And I can’t fight the memory of my childhood’s foods and desserts. But, anyway, these are a good substitute of my childhood’s memory. The ingredients were more pure back then, but we have to create new memories!

I decided to do these little pies, as they are a very easy bite, you can take them along if you are going on an excursion, or you can take them to wherever you get invited to and offer as a small treat. They are amazing! Also, you can bake some the same day or keep some in the fridge and bake them when you invite people home.

Ingredients for the filling: 1 kg spinach, 2-3 bunches of other green vegetables that can be used in pies, I used hartworts ('kafkalithres'), chervils ('myronia'), fennel. If you don’t find any, that is ok, you may use spinach only. 2 leeks chopped, 5 spring onions chopped, 1 tbsp. of rice, ½ cup of grated gruyere, salt, pepper, 2-3 tbsp. of olive oil, ½ kg feta cheese in pieces – the more the better. If possible use goats’ feta from barrel

Ingredients for the phyllo pastry: 800-900 gr all-purpose flour, 1 tbsp. of vinegar, 4 tbsp. of olive oil, a pinch of salt, warm water (enough to create a smooth dough, approximately 2 cups), 1 tbsp. of butter (optional). You also need extra olive oil to grease the tray and the inside of the phyllo pastry when you create the pies. Instead of olive oil, you may use vegetables’ oils like oilseed or corn oil

First I make the filling. I clean all the vegetables well and chop them in pieces. Be extra careful when cleaning vegetables to wash away all dirt. Use vinegar which is a natural cleanser. I sauté the chopped leeks and spring onions in the olive oil for a few minutes in medium fire. Then slowly I add the spinach and the rest of vegetables to wither them. A few bunches at a time. Once they are all withered, I withdraw from the fire. I add the feta cheese, the gruyere, the salt, the pepper, and the rice. I let the filling rest.

While the filling reaches room temperature, I prepare the pastry. I mix my ingredients together: the flour, the salt, the oil, the vinegar and slowly the water while kneading. Once the pastry becomes a uniform mixture I let it rest for 20-30’. I re-knead using the tbsp. of butter. I separate the dough in 7-8 small parts. On a clean surface I sprinkle some flour. I roll out each piece of dough using a rolling pin. I spread olive oil on each phyllo so that it becomes oil and crispy on the inside of every pie.

I cut the phyllo into pieces of about 5cm width and 15cm long. I put 1 spoon of filling (try not to have a lot of liquids) on the one end of each piece and form triangles. This is the form I gave, but you can form any shape you wish. These ingredients gave me about 50 pies. You spread olive oil on the outside of the pie as well. I bake a tray of about a dozen each time at 200C for about 20-30’. This is my average time. The scope is to become light brown on the outside.

I hope you have a happy new year! All the best!