Greek Hand Pies

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour, plus more for dusting
• salt
• 3/4 cup water
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 6 medium scallions, sliced 1/4 inch thick
• 1 1/2 lbs greens, such as swiss chard, spinach and dandelion greens, stemmed and coarsely chopped
• 1/2 cup coarsely chopped dill
• 1/2 cup coarsely chopped mint
• 1/4 cup coarsely chopped oregano
• 1/2 cup crumbled feta (2 ounces)
• 2 tablespoons freshly grated parmigiano-reggiano cheese
• 1 large egg, lightly beaten
• fresh ground pepper
• vegetable oil, for frying

Recipe

• 1 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. mix until the dough comes together; it will be sticky.
• 2 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.
• 3 in a large skillet, heat the remaining 2 tablespoons of olive oil. add the scallions and cook over moderate heat until softened, 3 minutes. 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. 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.
• 4 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.
• 5 lightly flour a large, rimmed baking sheet. turn the dough out onto a lightly floured work surface; cut into 4 equal pieces. 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. transfer the hand pies to the prepared baking sheet.
• 6 in a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until shimmering. add 2 pies at a time and fry, turning once, until deep golden brown, about 6 minutes. drain the pies on paper towels. serve hot.