Hortopitakia (Greek Savory Turnovers with Spinach & Herbs),
with Homemade Phyllo Dough
Both of these recipes are courtesy of Kouzouna's Kitchen. The shape was supposed to be more like half-moons, but at least they didn't fall apart, and were yummy from the filling. I fried them in a pan, with more oil than I would usually use, but not too much.For the filling, I used leftover chopped spinach and kale, already cooked with some onion, and later frozen. I cooked another whole chopped onion according to the directions, added the greens, and then some salt, cumin, and Italian seasoning. (Use what you have, they say.)I made the phyllo dough on Saturday, according to the directions, in a stand-mixer, and put it in the fridge to sit overnight. It ended up that I didn't get a chance to use it until yesterday. Somehow, the dough was very sticky -- but that's what flour is for. The main problem was, it was still fairly elastic. After thinking about it, I wonder if the vinegar used to "relax" the dough, was too old.
Kouzouna's Kitchen Website, Hortopitakia: Savory Turnovers with Spinach & Herbs
Kouzouna's Kitchen Website, Scratch Made Phyllo Dough
