Mini Spinach Pies with a rustic, homemade Dough, pan fried

These mini Spinach pies are crispy on the edges and soft in the middle, take just one bite and love them forever!

Μini Spinach Pies with a rustic, homemade Dough, pan fried

My grandma often made these Spinach Pies together with Myzithropitakia (cheese pies) because we all loved them in my family. They may look rustic on the outside but they taste amazing!

In the recipe ingredients, I have noted down Feta and Chard as optional. I like to add a little Feta cheese with the spinach filling but you can skip it f you do not like Feta. Chard is also optional but I add it for sure whenever is in season. If you can find it in your supermarket or farmer’s market try it out because it complements the spinach and adds a subtle sweetness to the filling.

After you sauté the spinach the procedure of draining its juices is very important because you do not want to end up with a runny spinach filling. If you have time, let the spinach drain its juices overnight in your fridge but if you don’t, let it drain for at least 1 hour in your fridge.

The spinach juices that you will get are packed with flavor and you should not discard them. I add them into ice cubes and keep them in my freezer to use in other recipes. For example this Chicken stew.

Mini Spinach Pies with a rustic, homemade Dough, pan fried

Prep: 1h | Rest: 1h | Cook: 5m | Total: 2h 5m | Yield: 40

Ingredients:

For the Dough:

450g all-purpose Flour (2 ½ cups, divided) (16oz)
2 Eggs, lightly beaten
2 Tbsp Olive oil
1 Tbsp Ouzo or Raki or Vodka
150ml hot water (about 1/2 cup) (5oz)
1 tsp Salt
Frying oil about 200ml (I prefer Sunflower)
A little more all-purpose flour for rolling the dough

For the filling:

500g Spinach, cleaned * (18oz)
100g Chard (1 bunch, whenever is in season)* (3.5oz)
4 Tbsp Olive oil
3 Onions, finely chopped
2 bunches of Spring Onions (about 10) cut into rings
1 cup Dill, finely chopped (1 bunch)
170g Feta, crumbled (optional) (6oz)
One pinch of Salt and Pepper

Instructions:

Start with cleaning and then washing the spinach and the chard.
Let them drain their waters on a strainer, or use a kitchen towel to pat them dry if you prefer.
While you let it drain, prepare the rest of the ingredients. Finely chop the onions, wash and finely cut the dill, the spring onions, crumble the Feta cheese, and set them aside.
For the Spinach saute: Add the onion with the olive oil in a pot over high heat and sauté it until it becomes transparent, then add the spring onions, the dill, and give them a good stir.
Add the spinach and chard slowly in batches while stirring until you incorporate them all into the pot.
This light sauté procedure will take no longer than 1 or 2 minutes. The spinach is ready as soon as it withers. Spinach loses its taste and nutrition value the more you cook it so make sure you only apply a light sauté.
Season the spinach with a generous pinch of salt and black pepper as soon as it withers.
Move the sautéed spinach to a strainer and let it drain its juices for 10 minutes at room temperature and then about 1 hour in your fridge. It would be best if you let it drain overnight if you have the time.
Add the crumbled Feta to the spinach after it has drained and cooled and the spinach filling is ready.
For the phyllo dough: In a bowl add 2 cups of flour and the salt and give them a good mix. Keep the remaining flour close by because you will be adding it slowly.
Make a little hole in the middle of the bowl and add the olive oil, the ouzo or vodka, and the eggs lightly beaten. Give them a good stir and then add the water slowly.
After you have slowly added all the water, add slowly the rest of the flour until you get a rather-soft dough (not too soft) but also flexible that bounces back immediately when you squeeze it.
Sprinkle a little flour on top, cover it with plastic wrap, and let it rest for 1 hour at room temperature.
After 1 hour you will get a very soft and flexible dough that should be sticky.
Sprinkle a little flour on your kitchen counter and add the dough. Give it a few folds and then cut it into 4 parts*.
When you work each part of the dough keep the rest covered with plastic wrap or a kitchen towel because this dough dries out very quickly.
Use your rolling pin and some more flour on each dough ball and spread it into a thin layer but not too thin to be transparent.
Then cut it into circles about 11cm /4.5 inches and add 1 tsp from the spinach filling to each circle.
Fold them into half-moons and press firmly the edges with your fingers to close them tight.
Stack them into a baking tray and use parchment paper to stack one on top of the other up to 3 layers.
Keep them covered with a towel at all times until you finish rolling and folding all the dough into mini spinach pies.
Shallow Fry them at medium/high heat (7/9) for 30 seconds on each side until they get golden.
Remove them on a plate with kitchen paper so that it absorbs any excess oil.
Store them for 4 days at room temperature or 2 weeks at the fridge in an air-tight container.
You can store them uncooked in your freezer and take out as many you would like to eat by frying them directly from the freezer to the pan.
You can enjoy them hot or cold and they will remain crisp if you store them at room temperature but if you put them in the fridge they will not be crispy at the edges anymore.

Notes:

The measurement for the Spinach is after is cleaned and dry.
Chard is optional but it gives a nice sweetness to the spinach filling. I add it whenever is in season.
I cut it into 4 parts so that it will be easier to roll it with a rolling pin, but if you prefer you can cut it into 3 parts.

Nutrition Facts Disclaimer

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!