Greek Hand Pies with Greens, Dill, Mint and Feta
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.
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