Make the dough: In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. Add the butter and pulse until the butter is in pea-sized pieces. With the machine running, slowly add the water through the feed tube and pulse until a ball of dough comes together.

Transfer the dough to a piece of parchment paper or plastic wrap. Use your hands to pat the dough into a disk. Wrap the dough with the parchment (or plastic wrap) and refrigerate for at least 1 hour.

Divide the dough into 24 pieces: first cut 8 equal wedges, like a pizza. Then cut each wedge into three pieces. Roll each piece into a 4-inch circle. Transfer to a sheet pan and refrigerate.

Preheat the oven to 375 degrees. Make the filling: Heat oil or ghee in a large skillet over medium heat and add the onion, garlic, parsley and red pepper flakes. Saute until the onion is tender, about 4 minutes. Add the greens and sea salt and pepper to taste and cook until softened, about 8 minutes, stirring occasionally. If there’s a lot of moisture, drain some of the liquid.

Add the cheese to the greens and taste for seasoning. Allow to cool slightly before filling the pastry.

Place a spoonful of filling on the lower half of each dough circle, then fold the pastry over and seal the edges with the tines of a fork. Brush with the beaten egg and milk mixture. Bake for 20-25 minutes or until browned. (If you are baking these directly from the freezer, bake an additional 10-15 minutes.) Serve warm or at room temperature.