“The most characteristic Greek specialty, made in every part of Greece with filo pastry and stuffed with any filling there is available. The rich greens, picked from the ground, mixed with onions and leek, will give a special sweetness, in a dish that can be eaten any time of the day, as a side dish or snack.”
Servings: 8
Preparation Time: 40’
Cooking Time: 1:10’
Ingredients
- 1 cup extra virgin olive oil
- 1 onion, chopped
- 1 bunch fresh spring onions, chopped
- 1 big leek in thin slices
- 1 kilo chard coarsely chopped
- 500gr nettle, coarsely chopped
- 500gr spinach coarsely chopped
- 1 bunch chervil, coarsely chopped
- 1 bunch hartwort, coarsely chopped
- 1 bunch fennel finely chopped
- 1 bunch dill, finely chopped
- ½ bunch parsley finely chopped
- ½ bunch spearmint, finely chopped
- 1 packet traditional phyllo for pies
- 3 eggs, slightly beaten
- salt, pepper freshly grated
Instructions
In a big saucepan heat half of the olive oil in high heat and saute the onion, the spring onions and the leek for 2 minutes. Add the chard, the spinach, the nettle, the chervil, the hartwort and the rest of the herbs. Salt and pepper low the heat, cover the saucepan and leave the greens to take out their fluids.
Stir from time to time and cook until the water is absorbed and the greens are left with the olive oil only. Remove the saucepan from the fire, leave the greens to cool down and then mix the eggs in them. If the greens have more water, sprinkle with bread crumbs.
Preheat oven at 180⁰C. Grease a baking tray with olive oil, and place half of the phyllo one by one, greasing them and leaving the edges to the side. Pour the filling and bring the edges inside the tray. Cover with the rest of the phyllo, greasing them one by one. Seal the pita making a crust all around, carve it, sprinkle it with olive oil and bake in oven for 40-50 minutes until it takes a browny color and becomes crispy.
