Cretan pies with greens

Cretan pies with greens

Delicious pies filled with spinach, sorrel, fennel, spring onions, mizithra or anthotyro. A traditional Greek recipe from Irakleion!



  1. Prepare the dough: in a bowl, sift the flour and the salt. Add olive oil and raki in the bowl and mix using your fingers. Add as much water needed, so that the dough won’t stick on the hand.
  2. Cover the dough with a damp towel and leave for 1 hour.
  3. Prepare the filling: Rinse and finely chopped spring onions. Sauté in olive oil for 2-3 minutes.
  4. Rinse and finely chop the rest of the greens. Mix them with salt and drain without completely removing their water.
  5. Add the greens to the pan where spring onions are sautéed. Mix, reduce heat cover the pan with a lid and let simmer for 20-30 minutes. If necessary, add more water and finally, add cumin and pepper and stir well.
  6. Drain the greens and press with a spatula to remove liquids. Let them cool.
  7. Stretch the dough to a 1-2 cm thickness on a floured surface. Cut circles of approximately 10 cm.
  8. Put 1 tbsp from the filling in the middle of each circle and fold in a crescent shape. Use a fork to press their edges and seal them.
  9. Fry the pies in olive oil. Once browned, remove from the pan and place on a wide pan, stretched with kitchen paper.
  10. Serve warm.

Variation for lighter cooking: Put the pies in a pan spread with olive oil, coat them with an egg yolk diluted with water and bake for 45 minutes at 180 °C.

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    For the dough

    1 kilo hard flour 1/2 cup Horio extra virgin olive oil mountain regions 2/3 cup warm water 1/2 cup raki 1 teaspoon salt

    For the filling

    1 kilo finely chopped spinach 1 bunch sorrel 1 cup hartwort 1 bunch finely chopped fennel 2 bunches of finely chopped spring onions 1 tbsp finely chopped spearmint 1 tbsp finely chopped parsley 300 gr Mizithra or Anthotyro, grated 1 teaspoon cumin A little olive oil for frying Salt and freshly grated pepper
    2 slightly beaten eggs

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