© Gustav Wiking
Active Time
45 MIN
Total Time
1 HR 45 MIN
Serves : Makes 12 mini pies

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

How to Make It

Step 1    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.

Step 2    Make the filling

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

Step 3    

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.

Step 4    

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.

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