Name: Greek Hand Pies with Greens, Dill, Mint and Feta
Total time: 120 min
Ingredients: 1 tablespoon red wine vinegar; 1/2 cup crumbled feta (2 ounces); Vegetable oil, for frying; 6 medium scallions, sliced 1/4 inch thick; 3/4 cup water; 1/2 cup coarsely chopped mint; 1/2 cup coarsely chopped dill; 1 1/2 pounds greens, such as Swiss chard, spinach and dandelion greens, stemmed and coarsely chopped; 1/4 cup coarsely chopped oregano; 1 large egg, lightly beaten; Salt; 2 1/4 cups all-purpose flour, plus more for dusting; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil

Hand Pies

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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.

 

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Milk

Eggs

Wheat

Vegetarian

Vinegar

milliliter

red wine vinegar

Cheese

gram

crumbled feta cheese

Oils

vegetable oil

Fresh Vegetables

green onion

Water

water

fresh mint

fresh dill

chard

fresh oregano

eggs

Seasonings

salt

Flour & Meal

all purpose flour

parmigiano reggiano cheese

black pepper

extra virgin olive oil

Trans fatty acids

Vitamin C

Vitamins

Lycopene

Calories from Fat

Calories

Vitamin D

Vitamin E

Cyanocobalamin (B12)

Protein

Dietary Fiber

Carbohydrates

Cholesterol

Total monounsaturated fatty acids

Saturated Fat

Choline

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Total polyunsaturated fatty acids

Vitamin A

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Manganese

Vitamin K

Folic Acid (B9)

Lutein+zeaxanthin

Beta-cryptoxanthin

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Selenium

Copper

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Dairy

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