Traditional pan fried pies very popular in Crete island.
Ingredients
Filling
1/2 kg wild fennel ( or other mixed herbs )
1/2 kg spinach
1 red onion finely diced
2 spring onions finely chopped
150 ml virgin olive oil
Salt and pepper
For the dough
500 gr all purpose flour
100 ml olive oil
1 tbsp red wine vinegar
250 ml water
A good pinch of salt
Keep in mind that these pies are 20 cm diameter each, the recipe should give you 8 to 10 individual pies.
How to make
For the dough
mix the flour with the oil and salt. Gradually add the water mixing first with a rubber spatula or wooden spoon and when it begins to form knead until a smooth and soft dough is formed. You may need a little less or more water.
Cover and let rest for 30 minutes.
Filling
In a skillet, heat the oil over medium-low heat and saute the onions, herbs, spinach, salt and pepper until softened and reduced in volume.
let cool.
Now back to the dough
Flour a smooth surface. Divide the dough into 16 - 20 small balls and using a rolling pin open each one into a thin sheet 1.5 mm thick. and about 18 - 20 cm in diameter.
Spread the filling on half your dough discs in a thin layer and cover with the remaining discs.
Press the edges of the dough with your fingers or a fork so that they stick well and enclose the filling. I’m using a round cutter to press and seal.
In a pan, pour 2 tbsp olive oil and place over medium to high heat.
Fry the fennel pies one by one, for 1-2 minutes on each side, until golden.
Remove the fennel pies and rest on paper towel.
I’m stacking them by 3, cutting them cake style and serving them with tomatoes and yogurt.
Cheers!