Greek Pan Pies

Directions

1. Phyllo dough: combine flour and salt in bowl of a stand mixer with a dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 min to obtain a smooth, soft dough. If dougj is dry, add up to 3 tbs more water. Wrap in plastic and let rest 15 min.
2. Filling: Blanch spinach in boiling water for 30 sec, drain, rinse with cool water, sqeeze dry and chop fine. Put in a small bowl with parsley, dill, oregano, black pepper to taste, a large pinch of crushed peppers and feta. Fold to combine.
3. Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarcg, then roll each piece as thin as possible, stretching to 16 inches. You may use a pasta machine. Cut each circle in half and dust with corn starch and set aside.
4. Assemble: Put a ridged stovetop grill or skillet over med high heat. Lay a sheet of dough on a work surface and brush with oil. Cover half the sheet with filling. Fold over other side and deal the edges
5. Brush both sidewith oil, lay pie on pan and cook 3-4 minutes, until golden and crispy. Flip pie and cook othet side until crisp, remove and serve warm.