“I had some left over spinach filling after making spanakopitas, but no phyllo dough. So, I made these with my favorite pie pastry dough. I did most of it without measurements,so feel free to adjust to your personal taste.”

Ingredients Nutrition


  1. for the dough:.
  2. Combine flour, salt, sugar and baking powder in a bowl.
  3. Cut chilled shortening into bits andf cut into dough until it forms pea-sized clumps.
  4. Combine the water, egg, and vinegar in a measuring cup. Stir into flour mixture lightly with a fork, tossing to combine.
  5. Gather dough into four balls, flatten into discs and wrap in plastic wrap. Place in freezer while preparing filling.
  6. Preheat oven to 425 degrees.
  7. Melt butter in a saucepan. Saute onion over medium-low heat until fragrant and translucent. Combine with the rest of filling ingredients in a large bowl.
  8. Unroll chilled dough one portion at a time on a lightly floured surface. Roll flat into a 9x11 inch rectangle. Cut in half width-wise.
  9. Take a handful of filling (about 1/3-1/2 cup) and place it on one end of each rectangle, leaving a half-inch border on all sides. Fold dough over and pinch seams, wetting if necessary to seal. Crimp edges with forks.
  10. place on parchment-lined baking sheets that have also been sprayed with cooking spray. Brush top of dough with eggwhites (optional, but makes the crust flakey and shiny) Place in oven.
  11. Cook for 12 minutes at 425 degrees, then reduce temp to 375 degrees, then continue to bake for 10-15 minutes, or until dough is lightly brown on top.
  12. Remove from oven, cool on cookie sheets for 5 minutes, then transfer to plates. Serve with Tzatziki sauce, or even marinara (whatever suites you!).

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