Dumplings filled with fava beans, pine nuts, and mint

Ingredients:

• 2 cups semolina flour
• 4 teaspoons of salt
• 2 eggs category CO
• 1/4 cup milk at room temperature
• 4 tbsp. l. olive oil
• 1 cup fava bean puree (see recipe below)
• 1 cup crumbled feta cheese
• 1 tbsp finely chopped parsley
• 1/2 cup toasted pine nuts
• 2 tbsp mint puree
• Salt and ground black pepper to taste
• Olive oil
• Kasseri cheese to taste

Fava Bean Puree:

• 1 cup peeled and blanched fava beans
• 2 cloves of crushed garlic
• 3 tbsp. l. olive oil
• Salt and ground black pepper
• Water as needed

Preparation:

1. Dough as for Hilopites: In a bowl, combine the semolina and salt. Stir in the eggs, milk, and olive oil until a dough forms that pulls away from the edges of the bowl.
   
   Knead the dough on a floured surface until smooth, cover, and let rest for an hour. The dough shouldn't be sticky. Divide the dough into 4 balls and roll each ball into a sheet as thin as a sheet of paper. Place on a baking sheet dusted with semolina.
2. In a bowl, combine the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Using a pastry cutter, cut out 8-cm circles. Place a spoonful of filling in the center of each circle. Run a finger dipped in water along one edge of the circle and fold it over to form a crescent. Pinch the edges tightly.
3. Bring a large pot of salted water to a boil and add the pierogi. When they float to the surface, they're ready. Remove them from the water and place them on a plate. Drizzle with olive oil and sprinkle with grated Kasseri cheese.
   
   Fava Bean Puree: In a food processor, combine the fava beans, garlic, and olive oil and puree until smooth. Season with salt and pepper. For a thinner puree, add water if needed.