Bakoula, Feta & Pine Nut Hand Pies

Ingredients

• 1 mediumOnion, finely chopped
• 3 clovesGarlic, minced
• 1 tspGround cumin
• 0.5 tspSweet paprika
• 3 tbspOlive oil
• 0.5 tspSalt
• 0.25 tspBlack pepper
• 1 wholeEgg, for egg wash
• 500 gMixed leafy greens (spinach, chard, or bakoula mix), chopped
• 150 gFeta cheese, crumbled
• 50 gPine nuts, toasted
• 2 sheetsPuff pastry sheets

Instructions

1. 1

   Heat the olive oil in a wide skillet over medium heat. Add the onion and cook for 4-5 minutes until softened.

2. 2

   Add the garlic, cumin, and paprika, and cook for 1 minute until fragrant.

3. 3

   Add the chopped greens in batches, stirring until wilted and any excess liquid has cooked off, about 8-10 minutes. Season with salt and pepper, then remove from heat and let cool slightly.

4. 4

   Stir the crumbled feta and toasted pine nuts into the cooled greens mixture.

5. 5

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

6. 6

   Roll out the puff pastry and cut into rounds or squares. Place a spoonful of the filling onto one half of each piece, fold over, and press the edges to seal (crimp with a fork for extra hold).

7. 7

   Arrange the hand pies on the prepared baking sheet and brush the tops with egg wash.

8. 8

   Bake for 20-25 minutes, until puffed and deep golden brown.

9. 9

   Let cool slightly before serving warm.