Cretan Herb Pies
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Recipe-Ingrediants
Delicious and flavorful herb pies for our meze, appetizers, for kids, school, office, and wherever your imagination takes you. The herbs we use depend on our taste, the season, and the region. We categorize them into 5 groups:
Sweet Herbs: dandelions, wild fennel, wild chicory, vleeta (mallow), seskoula (nettle), spinach, amaranth leaves
Sour Herbs: sorrel, sourpusses, wild grape leaves
Spicy Herbs: arugula, black dandelions
Bitter Herbs: radishes, endives, chicory
Aromatic Herbs: dill, fennel, mint, fresh oregano, parsley, etc.
To create a balanced flavor for the herb pies, you should use:
50% mixture of sweet herbs
20% aromatic herbs
10% from a special category (sour, bitter, or spicy)
20% onion, fresh green onions, leeks
Our Ingredients
For the Filling: 1 – 1 ½ kg of your chosen herbs ½ cup of olive oil 1 finely chopped onion ½ finely chopped leek A bit of mint Salt, pepper
For the Dough: (For 20-25 small pies) 1 ½ cups of all-purpose flour 1 shot of olive oil ½ tsp salt 1 shot of tsikoudia (Cretan spirit) Water, as needed to form a dough that doesn't stick to your hands.
Directions
In a bowl, mix all the dough ingredients and knead well. Let it rest for 2 hours. Afterward, roll out the dough to about ½ cm thick and use a cutter or a small plate to cut round shapes.
Clean and wash the herbs, then chop them. In a deep pan, heat a bit of olive oil and saute the onion and leek. Add the chopped herbs and saute. Season with salt, pepper, and mint. Stir well to combine the ingredients and place the mixture in a strainer to remove excess moisture. Take the round dough shapes and place a portion of the herb mixture inside. Close the pie tightly and fry it, turning it on both sides. Alternatively, you can brush them with egg and sprinkle sesame seeds on top, then bake in the oven at 180°C (356°F) for 15-20 minutes.
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