Small vegetable pies

Ingredients:

1 kilo spinach

1 bunch parsley

1/2 cup spearmint, finely chopped

1/2 cup fennel or dill, finely chopped

1 wine glass extra virgin olive oil

Some spring onions

1 cup onions, chopped or grated

1 bunch wild aromatic greens

1/2 kilo mizìthra cheese (optional)

Salt and pepper

Preparation:

Wash greens and let them strain well. Finely chop and salt them rubbing them, until they shrivel. Then, add the parsley, spearmint, as well as the spring onions, oil, pepper, mizithra cheese and mix well. Roll out a pastry sheet, not a very thin one, cut into rounds using a saucer, place the filling, fold over and press the edges with the tines of a fork to seal in the filling. Brush them with egg, if you wish, top with a little sesame and bake at 180-200 degrees for about half an hour.