Spinach and feta cheese pasty

Despite being quite damp and rainy, Ireland still seems to be the perfect climate for growing some fruits and vegetables. Blackberries, strawberries, cabbage and potatoes are just a few to be mentioned. I can only call myself lucky for having a boyfriend who's dad grows all sorts of vegetables, fruits and berries in his garden. Last week I was given a big bag of Swiss chard, a green leafy vegetable similar to spinach. What to do with this one might wonder, but I already knew... a whole wheat flour dough, a piece of feta cheese, some garlic and nutmeg and there they were; Pasties. Basically it is like a savoury pastry that it perfect to eat for lunch with a side salad, or maybe have it for dinner together with a bowl of soup.
There are plenty of yummy fillings to choose from but I have to say that the spinach and feta cheese one is a really good combination. It is vegetarian but filled with iron, vitamins and protein. So go ahead, make some pasties, freeze them individually and you will always have a quick meal ready to just defrost and heat up.
This recipe makes 8 pasties.

Dough
250ml milk
7 grams dried yeast
25ml olive oil
1tsp salt
1tsp honey
200 grams plain flour
140 grams whole wheat flour.

Bring the milk to 45C in a pot. Dissolve the yeast in the milk and add honey, olive oil and salt. Stir in the whole wheat flour. Add most of the plain flour, you might not need all of it. Knead the dough for a few minutes until elastic and neither too wet or dry. Let rest for about and or or until it has doubled in size. Meanwhile make the filling.

Feta and spinach filling
500 grams spinach or Swiss chard
75-100 grams feta cheese
2 cloves of garlic
2tbsp olive oil
nutmeg, salt, pepper

Wash and rinse the spinach, remove any big stalks. Finely dice the garlic. Heat up olive oil in a frying pan, add the garlic and sweat for 30 seconds, add the spinach and cook until it is wilted. Drain in a sieve. Let cool down and chop roughly. Crumble the feta cheese and mix with the spinach, add a good sprinkle of nutmeg and season with salt and pepper.

Tip the dough onto a floured surface. Divide the dough into 8 pieces, roll each piece into a ball. Roll out the dough balls to flat rounds with a rolling pin, the rounds needs to be about 15cm across. Divide the filling onto the dough rounds, place it on one half of the dough, fold the other dough over the filling. Use a fork to seal the edges. Brush with a little milk or an egg yolk. Bake for 15-20min on 200C.