“Tsimpita” (pinched onion pies)
(makes 50-60 pieces)
Ingredients for the pastry
700 g / 1.5 lbs all-purpose flour
1/2 cup olive oil
1/2 cup milk
1/2 cup water
1 level teaspoon salt
Ingredients for the filling
1 kg / 2.2 lbs soft Mykonos tyrovolia cheese (or soft ricotta cheese)
1 bunch (1/4 cup) dill, finely chopped
1 bunch (1/2 cup) spring onions, finely chopped
1 onion, finely chopped
1 leak, finely chopped
1 handful spinach or chards, finely chopped
Kneed the pastry ingredients, adding water until the dough is soft and fluffy. Let it rest.
Mix all the filling ingredients together (without sautéing the vegetables or the onions).
Take a piece of dough and roll it out with a rolling pin into very thin pastry. Using a glass, a cup or a 6-10 cm / 2-4 inch cookie cutter, cut the pastry into small circles. Repeat until the dough finishes.
In the centre of each circle, place a small tablespoon of the filling, leaving a 1 cm / 0.50 inch border all around.
Wet the outer part of the circle with a basting brush dipped in water.
Carefully lift the dough and pinch it together with two fingers (that’s where they get their name from). Continue lifting and pinching, close together, going around the circle, until ending up with an impromptu tart.
Bake at 180 oC / 350 oF in a preheated convection oven for about 30 minutes or until golden.