Greek Skillet Pies With Feta and Greens

• 3 cups/375 grams all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1 1/2 tablespoons white wine vinegar
• Cornstarch or rice flour, for dusting
• 8 ounces/225 grams spinach or mustard greens, or a combination of cooking greens
• 1 cup/30 grams chopped parsley
• 1/2 cup/15 grams finely chopped fresh dill
• 1 teaspoon dried Greek oregano
• Salt and pepper
• Maras pepper or crushed red pepper
• 1 cup/120 grams crumbled feta cheese
• Olive oil, for brushing

1. Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook.
2. Add olive oil, vinegar and 1/2 cup cold water.
3. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough.
4. If the dough seems dry, add up to 3 tablespoons more water.
5. Wrap in plastic film and let rest for 15 minutes.
6. Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds.
7. Drain, rinse with cool water, squeeze dry and chop fine.
8. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta.
9. Mix with a fork to combine.
10. Give dough a quick knead and divide into 6 pieces.
11. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches.
12. Alternatively, roll dough to the thinnest possible setting of a pasta machine.
13. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side.
14. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
15. Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat.
16. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil.
17. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie.
18. Fold over the other side and press down to seal pie.
19. It will be a rough, very flat triangle shape.
20. Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary).
21. Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp.
22. Remove and serve warm; cut into smaller pieces if desired.
23. Continue to make pies with remaining ingredients.

flour, kosher salt, olive oil, white wine vinegar, cornstarch, cooking greens, parsley, dill, oregano, salt, maras pepper, feta cheese, olive oil

Taken from cooking.nytimes.com/recipes/1017486 (may not work)