Ingredients Jump to Instructions ↓

  1. 300 ml flour

  2. 80 ml olive oil

  3. 110 ml water

  4. 4 tablespoons olive oil

  5. 200 g leeks , cleaned sliced (or more if you want)

  6. 1 kg swiss chard , cleaned (substitute, spinach or vlita)

  7. salt and pepper

  8. 3 tablespoons chopped fresh dill

  9. 1 tablespoon chopped mint

  10. 200 g feta cheese

  11. 2 eggs , slightly beaten

  12. sesame seed , for decoration

Instructions Jump to Ingredients ↑

  1. Prepare your dough mixing the ingredients if possible with a food processor.

  2. Cut the chard in ½ inch small pieces.

  3. Sautee the leek in the olive oil.

  4. Add to chard pieces to the leek. Cover and cook for 10 minutes covered.

  5. Add salt and pepper, incorporate to the greens and continue to stir over medium heat until the greens water is absorbed.

  6. Do not add any water.

  7. Keep aside to cool down a little.

  8. Add dill and mint.

  9. Crumble the feta cheese into the beaten eggs (but keep ½ beaten egg aside).

  10. If the greens mixture when cooled has produced a lot of liquid, drain it before adding to the cheese and egg mixture. Season again and mix well.

  11. Work your dough shortly and prepare your sheet.

  12. Now you can prepare a big pie or several small pastries.

  13. For the pie oil the base and the side of the container with olive oil. Coat the bottom of your mold with 2/3 of the dough. Spread your filling and cover with the sheet of the remaining dough.

  14. For the pastry shape “big ravioli” with the sheet of dough and the filling.

  15. Brush the beaten egg and decorate with sesame seeds.

  16. Cook in a preheated oven at 180 grades C for 40 minutes until pie/pastry becomes golden.

  17. Serve it warm or chilled.


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