Recipe courtesy of Cat Cora
TOTAL TIME: 1 hr 25 min
Prep: 35 min
Inactive Prep: 30 min
Cook: 20 min
YIELD: 4 to 6 servings


  • 4 to 4 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 5 ounces olive oil
  • 1 cup water or milk
  • 2 pounds mixed greens (mustard, dandelion, and rocket)
  • 4 ounces olive oil, plus 8 ounces
  • 3 spring onions or white onion, thinly sliced
  • 6 scallions, thinly sliced
  • 1 cup parsley, roughly chopped
  • 4 ounces dill, roughly chopped
  • 1 tablespoon kosher salt
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    For the crust: In a large bowl or food processor, mix the flour and salt. Add the oil and liquid and mix briefly, until a dough forms. Pour the dough out onto a floured board and knead until the dough is smooth, about 5 minutes. Cover and let rest for 30 minutes.

    Preheat a pot of canola oil to 375 degrees F.

    For the filling: In a large pot, briefly boil the greens until wilted. Remove and strain the excess water.

    Heat a saute pan on medium heat. Add 4 ounces of the olive oil. When the oil is hot add in the spring onions and cook until translucent. Add the scallions, and continue to saute until they are tender. Add the wilted greens and parsley and saute for 3 minutes more. Remove from heat and add the dill and salt, to season. Set aside to cool.

    Divide the dough into 4 pieces. On a floured surface, roll 1 piece out into a large rectangle. Trim the edges if needed. Brush both sides of the dough with olive oil and place a generous portion of the filling on 1 end of the dough, leaving a 1-inch border. Roll the dough in a cylinder and then shape into a coil. Continue with the other dough pieces and repeat the process. Fry them one at a time. Cut in half and serve warm or room temperature.

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