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Vegan Spinach and Cheese Mini Pies with Homemade Easy Airy Phyllo Dough

salty nutritious chef
INGREDIENTS

FOR THE FILLING

FOR THE DOUGH

  • 400 g plain flour
  • 250 g water
  • 1 tbsp salt
  • Sunflower oil (for resting and opening the dough)
PRODUCT
karpos-lefko-packshot-gallery-0
White
White
METHOD
  1. Sauté the spring onions along with the dill in olive oil for 2 minutes.
  2. Add the spinach leaves, salt, and pepper, and cook until the liquids evaporate.
  3. Let it cool and then add the CARPOS White OLYMPOS.
  4. In a bowl, mix water, salt, and gradually add the flour until you form a pliable dough.
  5. Divide into small balls (50g each), place them in a baking dish with sunflower oil, cover, and let them rest for 1 hour.
  6. Oil the countertop and roll out each dough ball into a thin sheet.
  7. Fold the edges initially, then fold in half, and again in half, until forming a square-shaped pie.
  8. Flatten each pie again with your hands and place 1 tablespoon of filling right in the center.
  9. Fold the corners toward the center of the filling and seal well.
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