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1
Pierce the potatoes a few times with a fork.
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2
Microwave until softened but not completely cooked through, 3 to 5 minutes.
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3
Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside.
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4
Bring a large pot of salted water to a boil.
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5
Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes.
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6
Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid.
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7
When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible.
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8
Coarsely chop and add to the bowl with the potatoes.
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9
Heat the olive oil in a large skillet over medium-high heat.
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10
Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper.
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11
Cook, stirring, until the vegetables are tender, about 8 minutes.
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12
Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes.
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13
Transfer to a large bowl and let cool to room temperature.
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14
Add the cheeses, mint, dill, egg and lemon zest; stir to combine.
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15
(You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.)
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16
Preheat the oven to 400 degrees F; line a baking sheet with parchment paper.
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17
Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel).
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18
Lightly brush with olive oil and lightly sprinkle with breadcrumbs.
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19
Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down.
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20
Place 1/2 cup filling in the center and brush the edges with a little water.
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21
Bring the top two corners together over the filling and pinch the edges together to seal.
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22
Repeat with the bottom two corners; pinch closed.
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23
Pinch the two remaining edges closed.
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24
Transfer to the prepared baking sheet and brush with olive oil.
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25
Repeat to make 8 hand pies.
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26
Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes.
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27
Serve warm or at room temperature.
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28
Photograph by Ryan Liebe
