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Greek Hand Pies with Greens, Dill, Mint and Feta

Jacques Pépin ordered a saiti, a turnover filled with tangy wild greens and feta, at Marianthi tavern in the Greek village of Monemvasía. This recipe is a close approximation. The olive oil in the dough makes the crust extraordinarily flaky.    More Greek Recipes
3,776
84
2
2 hr
TOTAL TIME
560
CALORIES
$6.21
PER SERVING
Greek Hand Pies with Greens, Dill, Mint and Feta
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Ingredients
15 INGREDIENTS
4 SERVINGS
Vegetable Oil
vegetable oil
for frying
Red Wine Vinegar
1 tbsp red wine vinegar
Crumbled Feta
1/2 cup crumbled feta
Water
3/4 cup water
Scallions
6 medium scallions
sliced 1/4 inch thick
Fresh Mint
1/2 cup fresh mint
coarsely chopped
Fresh Dill
1/2 cup fresh dill
coarsely chopped
Swiss Chard
1 1/2 lbs swiss chard
stemmed and coarsely chopped
Fresh Oregano
1/4 cup fresh oregano
coarsely chopped
Egg
1 large egg
lightly beaten
Salt
salt
All-purpose Flour
2 1/4 cups all-purpose flour
plus more for dusting
Freshly Ground Pepper
freshly ground pepper
Extra Virgin Olive Oil
3/4 cup extra virgin olive oil
plus 2 tablespoons
Parmigiano Reggiano Cheese
2 tbsp parmigiano reggiano cheese
freshly grated
Directions
24 STEPS
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Health Info
Macros
63g
CARBS
26g
FAT
17g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
How should I cook Hand Pies?
What are Hand Pies?
What ingredients do I need to make Hand Pies?
How do I prepare the Hand Pie filling?
What is the best way to form the Hand Pies?
Can I make any substitutions for the Hand Pie recipe?
What are some common mistakes to avoid when making Hand Pies?
How should I store leftover Hand Pies?