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. More Greek Recipes
The dough and filling can each be refrigerated, separately, overnight. Bring the filling to room temperature before assembling.
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.