Small spinach pies with spearmint

For the dough:

2 eggs

1 cup milk

1 cup olive oil

700gr soft white flour

1 teaspoon salt

For the filling:

1 kilo spinach

1 bunch parsley

6-8 spring onions (only the green part)

2 tablespoons spearmint, finely chopped

2 cups sour mizìthra cheese

Salt and pepper to taste

Egg yolk

Sesame

Preparation:

Place the eggs, olive oil, milk, salt and two cups of flour in a bowl. Work the mixture by gradually adding the equivalent amount of flour and knead into a dough. Put the eggs, olive oil, milk, salt and 2 cups flour in the blender and beat them all gradually adding the flour to form soft dough. Let stand for about 20 minutes. Meanwhile, wash and finely chop the spinach and parsley, rub and salt them. Mix with the spring onions, spearmint, pepper and sour mizithra cheese. Divide the dough in half and roll out small round circles, approximately 7-8cm in diameter each. Place filling in the centre of the circle and seal the edges pressing with a fork. Spread the pies with the beaten yolk, sprinkle sesame over them and bake in 180 degrees for 20 minutes, until their surface becomes slightly brown.