Chard and feta pies

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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.

2 eggs

1 tablespoonful oregano leaves, chopped

pepper

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.

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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.

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Serve straight from the oven, or slightly warm, with a green salad.  Or they would make great picnic food.

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2 responses to “Chard and feta pies

  1. Pingback: Butterflies in the sun | food from the mediterranean

  2. Pingback: Butterflies in the sun | olivesandartichokes

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