Small spinach pies with spearmint | Recipes

Small spinach pies with spearmint

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INGREDIENTS

For the dough
  • 700gr soft white flour
  • 2 eggs
  • 1 cup olive oil
  • 1 teaspoon salt
  • 1 cup milk
For the filling
  • 1 kilo spinach
  • 6-8 spring onions (only the green part)
  • 2 cups sour mizìthra cheese
  • 1 bunch parsley
  • Egg yolk
  • 2 tablespoons spearmint, finely chopped
  • Salt and pepper to taste
  • Sesame

PREPARATION

Place the eggs, olive oil, milk, salt and two cups of flour in a bowl. Work the mixture by gradually adding the equivalent amount of flour and knead into a dough. Put the eggs, olive oil, milk, salt and 2 cups flour in the blender and beat them all gradually adding the flour to form a soft dough. Let stand for about 20 minutes.
Meanwhile, wash and finely chop the spinach and parsley, rub and salt them. Mix with the spring onions, spearmint, pepper and sour mizithra cheese.
Divide the dough in half and roll out small round circles, approximately 7-8cm in diameter each. Place filling in the centre of the circle and seal the edges pressing with a fork.
Spread the pies with the beaten yolk, sprinkle sesame over them and bake in 180oC for 20 minutes, until their surface becomes slightly brown.