Check the dough recipe here

How to Prepare the Filling and Assemble the Pies

• In a large pan, heat the olive oil. Add the grated onion, spring onions, chopped dill, and mint. Sauté for about 5 minutes
• Add the chopped spinach to the pan, stir well, and cook for another 5 minutes. Once wilted, transfer everything to a colander to drain any excess moisture.
• In a large mixing bowl, combine the drained spinach mixture with the crumbled feta, myzithra (or ricotta), eggs, salt, and pepper. Mix well with a spoon until all ingredients are well incorporated.
• Roll out the dough to about 1–2 mm thickness. Cut into rounds or squares.

Shape the Pies

• For baked pies, fold using the square shape, place a spoonful of filling in the center, fold the corners slightly or leave the center open.
• For fried pies, fold into half-moon shapes and press the edges to seal.

Baking or Frying

• To Bake: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper and lightly oil the surface. Place the shaped pies on the tray, brush the tops with beaten egg, and sprinkle with sesame seeds—white for cheese pies, black for spinach ones, black and white for anamikta pies. Bake for about 30 minutes, or until golden brown.
• To Fry: Heat olive oil in a wide pan. Fry the half-moon pies until golden and crispy on both sides. Drain on paper towels.
• Each method offers a slightly different experience. Baking gives you a light, flakier crust, while frying creates a richer, crispier shell.