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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
Ingredients
15 INGREDIENTS
4 SERVINGS
Pepper
pepper
to taste
Crumbled Feta
1/2 cup crumbled feta
All-purpose Flour
2 1/4 cups all-purpose flour
plus more for dusting
Red Wine Vinegar
1 tbsp red wine vinegar
Scallions
6 medium scallions
sliced 1/4 inch thick
Water
3/4 cup water
Parmigiano-reggiano Cheese
2 tbsp parmigiano-reggiano cheese
freshly grated
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
Vegetable Oil
vegetable oil
for frying
Salt
salt
Extra-virgin Olive Oil
1/4 cup extra-virgin olive oil
Directions
24 STEPS
View Directions on Food and Wine
Health Info
Macros
63g
CARBS
26g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
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?