These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chaniá in Crete. Every cook has a version (some use onions; some don’t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.Slideshow: More Greek Recipes

Evelina Makrinaki
May 2015


Credit: © Gustav Wiking

Recipe Summary test

45 mins
1 hr 45 mins
Makes 12 mini pies




Make the dough
  • In a bowl, whisk the 2 cups of flour with the salt. Make a well in the center and pour in the water and oil, using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form. Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes. Wrap the dough in plastic and let rest at room temperature for 30 minutes.

Make the filling
  • In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.

  • Preheat the oven to 450°. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick. Cut the dough into twelve 4-inch squares. Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal. Arrange the pies on a parchment paper–lined baking sheet. Brush with the egg wash and sprinkle with sesame seeds.

  • Bake the pies for about 30 minutes, until lightly browned and the filling is hot. Let cool for at least 5 minutes, then serve warm or at room temperature.

Make Ahead

The pies can be baked early in the day.

Suggested Pairing

Try this dish with a vibrant, orange peel-scented white from Crete.