These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chaniá in Crete. Every cook has a version (some use onions; some don’t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.
DOUGH
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup water
2 tablespoons extra-virgin olive oil
FILLING
5 ounces curly spinach, stemmed and finely chopped
1/4 pound Greek feta cheese, finely crumbled
1/4 pound manouri or mild feta cheese, finely crumbled
1/2 small onion, finely grated
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup finely chopped fennel fronds or dill
2 tablespoons extra-virgin olive oil
Salt
Pepper
1 large egg beaten with 1 teaspoon water
Sesame seeds, for sprinkling
- Make the dough In a bowl, whisk the 2 cups of flour with the salt.
- Make a well in the center and pour in the water and oil,
- using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.
- Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.
- Wrap the dough in plastic and let rest at room temperature for 30 minutes.
- Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.
- Preheat the oven to 450°.
- On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick.
- Cut the dough into twelve 4-inch squares.
- Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal.
- Arrange the pies on a parchment paper–lined baking sheet.
- Brush with the egg wash and sprinkle with sesame seeds.
- Bake the pies for about 30 minutes, until lightly browned and the filling is hot.
- Let cool for at least 5 minutes, then serve warm or at room temperature.
Make Ahead
The pies can be baked early in the day.
Suggested Pairing
Try this dish with a vibrant, orange peel-scented white from Crete.
