Dough: Sift the flour in a large mixing bowl. Add the baking powder and salt. Add the olive oil, water and vinegar. Start mixing all the ingredients and form the dough.  Continue to knead until the dough is soft and smooth. Typically takes about 5-8 minutes of kneading. Set the dough aside and place a clean towel over the bowl for about 15 minutes so you can prepare your spinach filling.

Prepare the Spinach filling: Cut and chop the baby spinach into a large bowl. Add the chopped swiss chard, white rice, dill, scallions, white onion, red onion, olive oil, black pepper, cumin and the crumbled feta. Mix well. 

Forming the Lahanopites: Divide the dough into 17 equal pieces. Take a fist full of dough and roll it into a small ball. With a wooden rolling pin, roll out your dough into a round circle (5 inches diameter). Add 2 heaping tablespoons of the spinach filling in the center. Fold the top down to meet the edges and press down with your finger all around to seal. Pinch the edges one at a time inwards forming a pretty pattern on the edge.

Place your lahanopites on a lined baking sheet and lightly brush the top with olive oil. Bake at 375°F until golden brown.

Tip: You can freeze your lahanopites and reheat them in the toaster or microwave for a quick snack or meal.