Makes 8 small pies – can also be made with spinach instead of chard
250 gm flour
100 ml olive oil
1 teaspoon bicarbonate of soda
a pinch of salt
water to mix the pastry
100 gm feta cheese, or other sheep’s cheese
125 gm chard leaves, stalks removed, boiled for a few minutes and then chopped and drained well – squeeze the water out of the cooked leaves.
1 tablespoonful oregano leaves, chopped
Make the pastry by mixing the flour, bicarbonate of soda, salt and olive oil, then add enough water to make a dough. I do this in a food processor, but it can be mixed by hand. Form the dough into eight balls.
Mix the crumbled feta cheese, chard, 1 beaten egg, oregano and pepper to taste.
Roll out the dough balls to make circles about 10 cm across. Put a tablespoonful of the cheese mixture on each one, brush half the edge of each circle with a little water and turn over to make a semi-circular pie, pressing down the edges with a fork to close. Brush the pastry with beaten egg.
Bake in a hot oven (190 C) for 35-40 minutes, until lightly browned.
Serve straight from the oven, or slightly warm, with a green salad. Or they would make great picnic food.