Mini Greek Pies with the Roma by Weston Ravioli Maker Set

 These 'mini pies' are formed with the new Roma by Weston Ravioli Makers, and filled with lamb, spinach, feta, and a few other ingredients. We used our new Manual Kitchen Mixer to mix our homemade filo dough, then rolled it out with a Roma Pasta Machine. Our new Manual Food Grinder was used to grind fresh lamb, then the filling was blended to the perfect consistency with our new Manual Kitchen Kit with the chopper attached. After we filled the pastries, they were baked until golden and flaky.

Makes about 36  4" diameter pies


Filo Dough

4 cups flour
1 teaspoon white wine vinegar
1 teaspoon olive oil
2 tablespoons fresh lemon juice
3/4 cup hot water

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

Weston Manual Kitchen Mixer
Weston Manual Food Grinder
Roma by Weston Pasta Machine
Roma by Weston 5 Piece Ravioli Maker Set
Weston Baking Mat

Use the Weston Manual Kitchen Kit with the juicer attached to juice your lemon. 

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.

Run the dough through the Roma by Weston Pasta Machine until the thinnest setting.

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.

Sample Product Label
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