Name: Spinach and feta hand pies
Yield: Makes 4
Ingredients: 2 tbsp parsley, chopped; ¼ tsp freshly ground black pepper; ½ tsp sea salt and freshly ground black pepper, to taste; ¼–½ tsp ground nutmeg; ½ small onion or leek, diced; 2 tbsp mint, chopped; 220 g (scant 2 cups) gram flour, or 220 g (1½ cups) rice flour, plus more for dusting; 1 tbsp ghee; 80 g unsalted chilled butter; 75 ml (⅓ cup) cold water, plus more if needed; 75 g feta cheese, cut into small cubes or crumbled; extra-virgin olive oil, for brushing; 300 g (6 cups) spinach leaves; 1 clove garlic, finely chopped

Preparation info

Makes
4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

There is something wonderful about a pie and its promise of delicious filling inside. I’ve gone for a Greek-inspired recipe of spinach, feta and herbs here, but instead of encasing it in the usual wheat pastry I’ve teamed it with a golden chickpea pastry made in a similar way to shortcrust. It brings back memories of ‘rubbing’ flour into butter during one of my only cooking lessons at school. This also works with rice flour, but you need patience as it’s tricky to work with and tends to bre