Skillet Pies with Greens

Skillet Pies with Greens

This recipe smelled like spring the very first time I came across. I also liked that these pies are made quickly on a skillet without oil. The dough and the filling are for fasting, so I started. The pies were very good. I liked them most when combined with yogurt or, in the fasting version, pate or hummus. I think it would also work with garlic sauce.

Note. I used about all kinds of greens I found in the market - ramsons, spinach, sorrel, lettuce, green garlic, green onions, orache, parsley and dill - 1-2 small bunches each. I recommend choosing the ones you like the most. I don't know which, but one of them gave the filling a somewhat bitter taste - it was OK, combined with yogurt, you couldn't sense it. Make sure you have one plant with strong smell and taste and the others are neutral. In total, I had a large five liters pot filled with greens - already washed, dried out and cut into small pieces.


White flour
500 g
300 ml
1 tsp
Salad greens
1 kg
various seasonal greens, choose what you like - about 1 large 4-5 liters pot
Vegetable oil
4 tbsp
Salt and pepper
1 tbsp

Step by step


Wash all the leaves and greens properly. Drain and tear or cut into small pieces.


In a bowl, combine the flour with the salt.


Add a little water and mix until it thickens and you get a soft dough.


Turn the dough out onto the floured table and knead until smooth.


Let the dough rest in the bowl for 20-30 minutes, covered with a towel.


After this time, cut into eight small pieces.


Shape each piece into a ball and let rest for ten minutes.


To the bowl with the green leaves, add the oil, mix well.


If needed, add a little more. The leaves should be shiny, but not oily.


The dough balls have rested, the salad leaves are ready - we start making the pies.

With a rolling pin, spread out each ball into a very thin rectangle or oval.


Place one or two handfuls of leaves, sprinkle with salt and pepper.

We don't put the salt in the bowl with the leaves, so as the greens won't release water. We will individually salt the filling of each pie.


We bring the sides together, like a dumpling, leave an end open.


Press well with your hand to let the air out, then close also the end which we left open.


Heat well a 28-30cm pan, without oil.

Place the pie on it and cook over medium heat.


When it's well browned on one side, turn it on the other.

Cook the rest of the pies in the same way. I shaped the next one while the first was in the pan.


As they cook, arrange one on top of the other - if you want them softer.

If you want them crispier, don't overlap.


I cut them into halves and served with hummus and yogurt. They get along well with any sauce you like, even garlic sauce.


Quantity: 8 pieces
Difficulty: intermediate
Publish date:

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