Poureki with Wild Greens

For the Dough

• • 1 kg Village flour or all-purpose flour
• • ¾ cup sunflower oil
• • ½ teaspoon salt
• • ½ teaspoon sugar
• • 2 tablespoons vinegar
• • 2 cups lukewarm water

For the Filling

• • 5 bunches (600g) wild greens (wild chard) or wild spinach
• • ½ cup olive oil
• • 2 large dry onions, finely chopped
• • ½ cup coarse bulgur wheat (pourgouri)
• • ¼ teaspoon black pepper
• • 2 teaspoons salt
• • 1/5 cup lemon juice

For Frying

• • Sunflower oil

For the Dough:

1. 1. In a bowl or a mixer, place the flour, salt, sugar, and vinegar and mix them together.
2. 2. Pour in the sunflower oil and 'rub' it in (ryziázoume). That is, rub with your palms until coarse crumbs form.
3. 3. Add the water and knead until you have a soft dough. Cover and let the dough 'rest' for 30 minutes.

For the Filling:

1. 1. In a pan, pour the olive oil, and when it heats up, sauté the onions. Add the greens and continue sautéing until the greens wilt.
2. 2. Add the bulgur wheat, salt, pepper, and continue cooking until the bulgur is done. Remove from the heat and add the lemon juice. Stir and wait for it to cool down.
3. 3. Take a little dough, form it into a small log, and cut small pieces of dough, depending on how big you want your poureki (small pies).
4. 4. Sprinkle your counter with a little flour and roll out the dough into small flatbreads (pitoules). Place 1 level spoonful of filling inside and close them up. Press the edges with a fork to seal them well. Repeat with the rest of the ingredients.
5. 5. Pour sunflower oil into a pan, enough to cover the poureki halfway up, and when it heats up, fry the poureki on both sides until golden brown. Remove them onto kitchen paper to drain. Serve warm or when they have cooled down.