Fried small vegetable pies

For the filling:

1/2 kilo spinach

1 bunch fennel

5 spring onions, finely chopped

2 tablespoons leek (only the green part)

Finely chopped

1 teaspoon salt

1 teaspoon pepper

For the dough:

500gr white flour

3 teaspoons olive oil

1 tablespoon lemon juice

1 cup tepid water

Very little salt

Olive oil for frying

Preparation:

Wash very well, strain and finely chop the spinach and fennel. Saute spring onions in olive oil for 3-4 minutes. Add the spinach, fennel and two cups of water and simmer for about 45 minutes. After liquid is absorbed, season with salt and pepper and, when the greens cool, pour them into a colander, so that the oil is strained. Prepare the dough for the pastry sheet and leave it aside for 20 minutes. Then roll out the pastry sheet and cut circles of 8cm each. Place a small quantity of greens on each circle, carefully fold them into small crescents and seal them by pressing the edges with the tines of a clean fork. Fry the small vegetable pies in abundant hot oil on both sides until well browned. Serve them slightly warm or at room temperature.