{"id":5527,"date":"2015-06-01T21:37:05","date_gmt":"2015-06-01T21:37:05","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5527"},"modified":"2020-04-16T12:24:46","modified_gmt":"2020-04-16T19:24:46","slug":"spinach-pies","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/spinach-pies\/","title":{"rendered":"Spinach Pies"},"content":{"rendered":"

These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chani\u00e1 in Crete. Every cook has a version (some use onions; some don\u2019t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.<\/p>\n

DOUGH
\n2 cups all-purpose flour, plus more for dusting
\n1 1\/2 teaspoons kosher salt
\n1\/2 cup water
\n2 tablespoons extra-virgin olive oil<\/p>\n

FILLING
\n5 ounces curly spinach, stemmed and finely chopped
\n1\/4 pound Greek feta cheese, finely crumbled
\n1\/4 pound manouri or mild feta cheese, finely crumbled
\n1\/2 small onion, finely grated
\n1\/2 cup finely chopped parsley
\n1\/2 cup finely chopped mint
\n1\/2 cup finely chopped fennel fronds or dill
\n2 tablespoons extra-virgin olive oil
\nSalt
\nPepper<\/p>\n

1 large egg beaten with 1 teaspoon water
\nSesame seeds, for sprinkling<\/p>\n

    \n
  1. Make the dough In a bowl, whisk the 2 cups of flour with the salt.<\/li>\n
  2. Make a well in the center and pour in the water and oil,<\/li>\n
  3. using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.<\/li>\n
  4. Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.<\/li>\n
  5. Wrap the dough in plastic and let rest at room temperature for 30 minutes.<\/li>\n
  6. Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.<\/li>\n
  7. Preheat the oven to 450\u00b0.<\/li>\n
  8. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1\/4 inch thick.<\/li>\n
  9. Cut the dough into twelve 4-inch squares.<\/li>\n
  10. 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.<\/li>\n
  11. Arrange the pies on a parchment paper\u2013lined baking sheet.<\/li>\n
  12. Brush with the egg wash and sprinkle with sesame seeds.<\/li>\n
  13. Bake the pies for about 30 minutes, until lightly browned and the filling is hot.<\/li>\n
  14. Let cool for at least 5 minutes, then serve warm or at room temperature.<\/li>\n<\/ol>\n

    Make Ahead
    \nThe pies can be baked early in the day.
    \nSuggested Pairing<\/p>\n

    Try this dish with a vibrant, orange peel-scented white from Crete.<\/p>\n","protected":false},"excerpt":{"rendered":"

    These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chani\u00e1 in Crete. Every cook has a version (some use onions; some don\u2019t). 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 … Continue reading “Spinach Pies”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,210],"tags":[],"class_list":["post-5527","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5527"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5527\/revisions"}],"predecessor-version":[{"id":5528,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5527\/revisions\/5528"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}