Greek Spinach & Feta Cheese Pies

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; quarter lengthwise, then halve crosswise. Peel the cucumbers, leaving alternating strips of skin intact; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Quarter and deseed the lemon.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Transfer to a bowl; season with salt and pepper. Add the cheese (breaking up any larger pieces before adding), half the garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine; season with salt and pepper to taste.

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold the rounds in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

Place the carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Bake the pies and seasoned carrots 16 to 18 minutes, or until the pies are golden brown and puffed up and the carrots are tender when pierced with a fork. Remove from the oven. Let stand for at least 2 minutes.

While the pies and carrots bake, pick the mint leaves off the stems; discard the stems. In a medium bowl, combine the cucumbers, the juice of 2 lemon wedges, half the mint leaves (tearing just before adding), and as much of the remaining garlic paste as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

While the pies and carrots continue to bake, in a bowl, combine the yogurt, remaining mint leaves (tearing just before adding), and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the baked pies, roasted carrots, and cucumber salad among 4 dishes. Serve with the yogurt sauce on the side. Enjoy!