For the dough:
- 3/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 tbsp olive oil
- 3/4 teaspoon white wine vinegar
- Cornstarch or rice flour, for dusting
For the filling:
- 4 ounces spinach or mustard greens, or a combination of cooking greens
- 1/2 cup chopped scallions
- 1/4 cup finely chopped fresh dill
- 1/2 teaspoon dried Greek oregano
- Salt and pepper
- Red pepper flakes
- 1/2 cup crumbled feta cheese
- Olive oil, for brushing
Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 2 tbsp cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add 1 tablespoon more water. Wrap in plastic film and let rest for 15 minutes.
Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
Give dough a quick knead and divide into 4 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine to make smaller pies. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side.
Put a cast-iron skillet over medium-high heat. For each pie, lay 1 sheet dough on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
Brush both exterior sides with olive oil, carefully lay pie on the pan and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm
Serves 4. From NYTimes
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