Greek Nistisimes Hortopites (Finger-Sized Fried Green Pies) Recipe

In a large skillet, heat the oil and saute the fennel, leek and onion for 4 minutes, or until soft. Add the scallions and saute for 1 minute more. Add the greens and saute, stirring frequently, until they start to wilt. Stir in the parsley and dill and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool.

To make the phyllo: Place flour and the salt in a food processor. Pulse a few time to mix. With the motor running, add the vodka, lemon juice and oil, then add just enough water to make a soft dough.

Let the dough rest in the processor for 15 minutes.

Process the dough for 1 to 2 minutes longer, or until it is slightly elastic. Let rest in the food processor for 20 to 30 minutes.

On a lightly floured surface, knead the dough briefly, until it is smooth and elastic, adding a little more flour if it is sticky. Divide the dough into 4 pieces. Cover 3 of them with plastic wrap and, with a rolling pin, roll out the remaining dough as thin as possible, dusting often with a little flour. Or, if you have a pasta machine, roll out strips of phyllo as described in the manufacturer's instructions. Repeat with the remaining dough.

Working with 1 portion at a time, cut the phyllo into 4-inch squares. Place 1 tablespoon of the filling near the bottom of each phyllo square, fold over about 1/4 inch of each side, fold the bottom edge over the filling and then roll up like a cigar. Set aside on a plate. (If you are not going to fry the hortopites immediately, arrange them on baking sheets lined with paper towels, cover and refrigerate for up to 1 day.)

In a large skillet, heat 2 inches of a combination of olive and safflower oil over medium-high heat to 350 degrees F.

In batches, fry the hortopites, turning once, until golden brown, about 3 minutes. With tongs, transfer to paper towels to drain. Serve warm or at room temperature.