Real African Dishes: [MC-AllEthnic-Recipes] Greek Hand Pies with Greens, Dill, Mint and Feta

* Exported from MasterCook *
             Greek Hand Pies with Greens, Dill, Mint and Feta
Recipe By     :Jacques Pépin
Serving Size : 4     Preparation Time :0:00
Categories    : Veggie
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4           cups all-purpose flour -- plus more for dusting
                        Salt
     3/4           cup water
     1/4           cup extra-virgin olive oil -- plus 2 tablespoons
1         tablespoon red wine vinegar
6             medium scallions -- sliced 1/4 inch thick
1 1/2         pounds greens -- such as Swiss chard, spinach and dandelion greens,   stemmed and coarsely chopped
     1/2           cup coarsely chopped dill
     1/2           cup coarsely chopped mint
     1/4           cup coarsely chopped oregano
     1/2           cup crumbled feta -- (2 ounces)
2        tablespoons freshly grated Parmigiano-Reggiano cheese
1              large egg -- lightly beaten
                        Freshly ground pepper
                        To fry: -- vegetable oil

In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in
the center and add the water, 1/4 cup of the olive oil and the vinegar.
Mix   until the dough comes together; it will be sticky.
Transfer the dough to a floured work surface and knead until smooth and no
longer tacky, using a pastry scraper to free it from the work surface.
Wrap   the dough in plastic wrap; refrigerate for 1 hour.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the
scallions and cook over moderate heat until softened, 3 minutes. Add the
greens and cook over high heat, stirring, until wilted, 2 minutes. Stir
in the   dill, mint and oregano and cook until wilted, 1 minute. Transfer
the contents   of the skillet to a colander and let cool. When the greens
are cool enough to   handle, squeeze out any excess liquid.
In a large bowl, combine the greens with the feta, Parmigiano-Reggiano
cheese and the egg. Season the filling with 1/4 teaspoon each of salt and
pepper.
Lightly flour a large, rimmed baking sheet. Turn the dough out onto a
lightly floured work surface; cut into 4 equal pieces. Roll each piece out
to   a 9-inch round 1/16 inch thick. Using an 8-inch plate as a template,
cut an   8-inch disk from each round. Mound one-fourth of the filling on
the lower half   of each disk. Fold the dough over to make a half-moon;
press the edge of the   dough to seal. Using a lightly floured fork, crimp
the edges. Transfer the   hand pies to the prepared baking sheet.
In a large skillet, heat 1/4 inch of the vegetable oil over moderately
high heat until shimmering. Add 2 pies at a time and fry, turning once,
until   deep golden brown, about 6 minutes. Drain the pies on paper
towels. Serve hot.

Makes 4 hand pies
Active Time: 1 hour
Total Time: 2 hours

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 (adapted from
a recipe by Diane Kochilas) makes the crust extraordinarily flaky.

Make Ahead
The dough and filling can each be refrigerated, separately, overnight.
Bring the filling to room temperature before assembling.
Wine
These flaky, herb-filled pies pair well with many Greek white wines, which
tend to be light and fragrant, at least when made from local Greek grape
varieties. Yiannis Vatistas's citrusy 2006 Vatistas Lakonikos white is an
ideal choice-his vineyards are not far from the village Pépin visited.

Cuisine:
"Greek"
Source:
"Food & Wine, Cruising the Mediterranean with Jacques Pépin, Pairing
of the Day: May 2008"
S(Formatted by Chupa Babi):
"Aug 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 514 Calories; 21g Fat (35.6%
calories from fat); 18g Protein; 66g Carbohydrate; 9g Dietary Fiber; 72mg
Cholesterol; 326mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
2 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20062 26053 0 0 0 0 0