For approximately 30 pieces
For the filling
Wash and chop up the greens. Saute the spring onions in olive oil for 2-3 minutes. Add the greens that are not thoroughly dried. Stir, add salt, lower the heat and cover the pot with a lid. Simmer for 20-30 minutes. If necessary add some water. Finally, add the pepper and cumin and stir vigorously.
Empty the greens into a sieve and press lightly with a spatula to drain them of excess liquid and let them cool completely. Using the ingredients above prepare a soft dough - not too watery. Let it sit for about an hour covered with cotton towel.
Roll out thin pastry sheets, about 1-2 cm thich, and cut into circles, about 8-9 cm in diameter. Add a little of stuffing with a fork. Fold into crescents and seal the sides with a fork.
Fry the pies in plenty of hot olive oil. As soon as they are slightly golden remove them from the frying pan and place onto absorbent kitchen paper to remove excess oil. Serve hot.