Bitter Greens and Feta Pockets

Instructions

1. 1

   In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.

   ~10 min
2. 2

   Add flour, olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

   ~15 min
3. 3

   Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

   ~60 min
4. 4

   While the dough rises, wash and roughly chop the wild greens. If using bitter greens like dandelion, you can blanch them briefly in boiling water for 1 minute to reduce bitterness, then shock in ice water and squeeze dry.

   ~10 min
5. 5

   In a medium bowl, combine the chopped greens, crumbled feta, chopped fennel, minced garlic, oregano, and black pepper.

   ~5 min
6. 6

   Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

7. 7

   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a rough circle, about 6 inches in diameter.

   ~5 min
8. 8

   Spoon about 2-3 tablespoons of the filling onto one half of each dough circle, leaving a small border. Fold the other half over to create a half-moon shape, and crimp the edges to seal.

   ~5 min
9. 9

   Place the pockets on the prepared baking tray. Brush the tops with the beaten egg.

   ~2 min
10. 10

    Bake for 20-25 minutes, or until golden brown and puffed.

    ~25 min