Tetragona spanakopitakia (Mini spinach square pies)

Ingredients

• To make the dough:
• 4 1/2 cups All Purpose Flour
• 1 1/2 cups Greek Olive Oil
• 1/2 cup Water
• 1 tsp Red Wine Vinegar
• 1/2 tsp Salt
• To make the filling:
• 5 pounds Spinach chopped
• 3 Scallions finely chopped
• 2 tbsp Dill finely chopped
• 1 cup Anthotiro cheese, crumbled
• 4 Eggs lightly beaten
• 1/2 cup Greek Olive Oil
• A pinch of salt and pepper
• Mint twigs, to garnish
• Greek Olive Oil for brushing
• All Purpose Flour for dusting

Directions

We start preparing the dough: Sift the flour in a bowl, add the salt, water, olive oil, vinegar and knead to combine into a soft dough. We may add accordingly some more water or flour to reach the desired outcome.

Cover the bowl with a kitchen towel and let the dough stand for 30 minutes.

In the meantime, blanch the spinach and scallions in a pot with boiling salted water for 3-4 minutes, until wilted. Strain them well and put them in a bowl.

We add to the bowl the dill, “anthotiro” cheese, eggs, olive oil, salt and pepper to taste and mix to combine.

Preheat the oven at 350o F.

To make the home made phyllo sheets, divide the dough into two equal pieces. Place one of them on a floured working surface and roll it out into a thin phyllo sheet, using a rolling pin. If the dough is sticky, you can sprinkle it with some flour. Repeat with the second dough piece.

We cut each phyllo sheet into 6x6 inch square pieces and brush them with olive oil.

We put in the center of each piece about 2 tablespoons of the filling and fold each side inwards, to partially cover the filling.

Place the pies on a greased baking pan, brush them with olive oil and bake in the preheated oven for about 20-25 minutes, until browned.

We remove the pan from the oven, let them cool for 10 minutes and then serve the mini spinach pies, garnished with mint twigs.