Herb-pies baked in traditional handmade cookery dishes
For the dough
1Kg flour, 2 tbsp vinegar, some salt. Cold water as it is needed. We put the flour with the vinegar and the salt, in a large bowl. We mix it with our hands and we add cold water. We knead very well by turning the dough from the bottom to the top at a time. Then we leave the dough for a few minutes to rest. We cut the dough in parts of almost 200gr. With the wood rolling pin we unroll a pastry sheet so thin, that we can blow under it and it could “fly”. We cut it in parallelogram shaped parts.
For the filling
500gr spinach, 250gr “koukoulithres” local herbs, 250gr “amaragkia” local herbs, 4 onions, 2 dill bunches, 3 small red chilli peppers, 1/2 olive oil cup, salt
We wash up all the herbs, the onion and the dill, very well. We leave them to dry off and then cut. We chop the peppers with the dill and add them. We put everything in a cooking vessel and we add olive oil and some salt. We mix them up and leave them for 10 minutes until to be dried. We fill each thin pastry sheet with the filing of the herbs, draining them each time with our hands. We keep the liquid taken by the herbs, on side. We fold it up in a square form and press around with our fingers to stick the dough. We bake the pies on both sides, into the fireplace. We mix the olive oil with the herbs’ liquid in a bowl and then we saturate the baked pies.