Makes about 36 4" diameter pies
-Ingredients-
Filo Dough
4 cups flour
1 teaspoon white wine vinegar
1 teaspoon olive oil
2 tablespoons fresh lemon juice
3/4 cup hot water
Filling
1 lb lamb
1 tablespoon lemon juice
1 teaspoon pepper
1 tablespoon olive oil
1 teaspoon dill
1 tablespoon garlic, minced
2 tablespoons pine nuts
2 lbs spinach
2 cups feta
-Tools-
Weston Manual Kitchen Mixer
Weston Manual Food Grinder
Roma by Weston Pasta Machine
Roma by Weston 5 Piece Ravioli Maker Set
Weston Baking Mat
Mix together all of the ingredients for filo dough, including your freshly pressed lemon juice, in a
Weston Manual Kitchen Mixer until the dough is smooth and pliable. Wrap the dough in plastic wrap and refrigerate overnight.
Refrigerate the sheets, keeping them flat while you prepare the filling.
Cut the lamb into 1" pieces, being sure to remove all bones, then run it through the coarse plate of the
Weston Manual Food Grinder.
Saute your ground lamb with spinach, pine nuts, lemon juice, dill, garlic, olive oil, and pepper. Attach the chopping blade to the
Weston Manual Kitchen Kit, then fill it with all of the ingredients for the filling. Crank the handle, alternating occasionally between a clockwise and counter-clockwise motion.
Preheat your oven to 375 degrees F.
Remove your filo dough from the refrigerator and lay the sheets out, about 3 or 4 stacked on top of each other. Use the bottom of a
ravioli maker to cut circles into the dough. We used the medium, 4" diameter one, but you can use any size.
Lay one dough circle over a
ravioli maker. Place 2 teaspoons of filling over the circle of dough (adjust accordingly if you are using a size other than the 4" diameter).
Moisten the outer rim of the dough circle, then close the
ravioli maker, sealing shut the dough.
Repeat this for the rest of your dough. Once finished, bake the mini greek pies for 15-20 minutes on a
Weston Baking Mat.
