Pies with green salad filling

Name: Pies with green salad filling - Florentina D.
Ingredients: approx. 500 g flour; a little fresh yeast; a little salt; lukewarm water (approx. 300 ml); oil for greasing the pan and the pastries; 1 green salad; 1 bunch of green onions; 1 bunch of fresh dill; salt

Appetizers - Pies with green salad filling by Florentina D. - Recipia

I made these green salad pies using the method my mother used, without complicating myself with exact measurements. They are among the simplest snacks I can improvise with what I have on hand, especially when I find fresh green salad. The dough is kneaded by eye, and the filling is made quickly. Most of the time, I bake them directly in the pan, without turning on the oven. Quick Info Total time: about 1.5 hours (may vary depending on how quickly the dough rises) Preparation time: 20-25 minutes Dough rising time: about 45-60 minutes Cooking time: 20-30 minutes for all pies, depending on size and thickness Servings: 6-8 pies Difficulty: easy to medium Recipe type: quick snack or hearty breakfast Ingredients about 500 g flour a little fresh yeast (about the size of a small walnut, no more) a little salt (1/2 teaspoon for the dough, to taste for the filling) about 300 ml lukewarm water (may need a little more or less, depending on the flour) oil (for greasing the pan, the pies, and a little for the filling) 1 large green salad (or 2 smaller ones) 1 bunch of green onions 1 bunch of fresh dill salt for the filling Preparation method 1. Start with the dough. Put the flour in a large bowl. Make a hole in the middle and add the yeast, rubbed a little with salt and about half of the lukewarm water. Mix and let it sit for a few minutes to dissolve the yeast (5 minutes is enough). 2. Start kneading, gradually adding water until the dough becomes soft but not too sticky. If it seems too hard, add a spoon or two of water. Knead for about 5-7 minutes. Cover the bowl and let it sit in a warm place until the dough doubles in volume. For me, it takes between 45 minutes and an hour, depending on the temperature. 3. While the dough rises, prepare the filling. Wash the green salad well, shake off the water, and cut it into thin strips. The green onions should be sliced into rings, not too finely. Chop the fresh dill normally. Put everything in a bowl, add salt, and mix well. Let them sit for about 5 minutes to soften slightly. Squeeze out the liquid before putting them in the pies. Finally, mix with a little oil. 4. Prepare the work surface, greasing it with a little oil. Turn out the risen dough and divide it into 6-8 equal pieces, depending on how big you want the pies. 5. Take each piece and gently stretch it by hand, not too thin. Place a generous portion of filling in the middle. Pinch the edges together on top, like a small pouch, and seal well. 6. Heat the pan over medium heat, greasing it with oil. Take each filled pie, roll it out slightly with a rolling pin, just enough to flatten it a bit, so it looks like a thicker pancake. 7. Place the pies in the heated pan and bake them on both sides for about 3-4 minutes each, until they turn golden. Brush them on top with a brush dipped in oil after you flip them. Why I make this recipe often It’s one of the few vegetable pie recipes I can quickly adapt without having to weigh anything. I like that I can work with whatever greens I have in the fridge, but the green salad makes them softer. They are good both warm and cold, so they can be packed or served quickly with a simple sauce. Tips and variations Tips If you use a tougher green salad or one with thick leaves, cut it thinner. Squeeze the filling well before putting it in the pies; otherwise, the dough will get wet and won’t bake evenly. If you want the pies to be crispier, roll them out a little thinner. Substitutions In the absence of dill, you can use parsley. Green onions can be replaced with finely sliced dry onions. Variations The filling can also be made with sorrel or spinach if you don’t have green salad. If you prefer, you can also add a little salty cheese to the mixture, but it wasn’t in the original recipe. Serving ideas They are tasty with a simple yogurt sauce mixed with garlic and dill or with classic tzatziki. They can be sliced and served alongside a fresh salad. Frequently asked questions 1. Can I bake the pies in the oven instead of the pan? Yes, but the texture will be slightly different, less browned and crispy. For the classic version, the pan is more suitable. 2. If I don’t have fresh yeast, can I use dry yeast? Yes. Half a packet (about 3-4 g) is enough for this amount of flour. 3. Can I prepare the dough in the evening? You can knead it in the evening and let it rise in the fridge. Take it out an hour before using it to reach room temperature. 4. Can I use another type of greenery besides green salad? Yes. Sorrel, spinach, or even boiled and chopped nettles work just as well. It’s important to drain the water well before using. 5. Can the baked pies be frozen? I do not recommend it. They lose texture and become soft upon thawing. It’s better to make them fresh. Nutritional values Approximately, one pie has about 220-240 kcal, with about 40 g of carbohydrates, 5 g of protein, and 4 g of fat (depending on how much oil you use and how big the pies are). The salt, greens, and oil also influence the values, but these pies are not very calorie-dense. Storage and reheating Green salad pies are good fresh, but they last in the fridge for 1-2 days, wrapped in foil or in a box. They reheat quickly in the pan, without extra oil, over low heat. I do not recommend keeping them longer, as the filling softens and the dough can become soggy. It’s better to make and eat them the same day or at most the next day.

Pies with green salad filling

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