Ingredients
- 2 small Yukon gold potatoes (about 8 ounces)
- Kosher salt
- 1 bunch spinach (about 12 ounces)
- tough stems removed
- 1 bunch Swiss chard (about 1 pound)
- stems and leaves separated
- stems chopped
- 1/3 cup extra-virgin olive oil
- plus more for brushing
- 1 small onion
- chopped
- Pinch of red pepper flakes
- Freshly ground pepper
- 4 cloves garlic
- minced
- 1 cup grated kefalotyri cheese (about 4 ounces)
- 1 cup crumbled feta cheese (about 4 ounces)
- 1 cup fresh mint
- finely chopped
- 1/2 cup fresh dill
- finely chopped
- 1 large egg
- 1 teaspoon finely grated lemon zest
- 8 sheets frozen phyllo dough
- thawed
- 1/4 cup breadcrumbs
Instructions
- Pierce the potatoes a few times with a fork.
- Microwave until softened but not completely cooked through, 3 to 5 minutes.
- Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside.
- Bring a large pot of salted water to a boil.
- Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes.
- Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid.
- When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible.
- Coarsely chop and add to the bowl with the potatoes.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until the vegetables are tender, about 8 minutes.
- Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes.
- Transfer to a large bowl and let cool to room temperature.
- Add the cheeses, mint, dill, egg and lemon zest; stir to combine.
- (You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.)
- Preheat the oven to 400 degrees F; line a baking sheet with parchment paper.
- Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel).
- Lightly brush with olive oil and lightly sprinkle with breadcrumbs.
- Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down.
- Place 1/2 cup filling in the center and brush the edges with a little water.
- Bring the top two corners together over the filling and pinch the edges together to seal.
- Repeat with the bottom two corners; pinch closed.
- Pinch the two remaining edges closed.
- Transfer to the prepared baking sheet and brush with olive oil.
- Repeat to make 8 hand pies.
- Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes.
- Serve warm or at room temperature.
- Photograph by Ryan Liebe
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