{"id":2341,"date":"2023-11-01T17:36:27","date_gmt":"2023-11-01T15:36:27","guid":{"rendered":"https:\/\/cityofgastronomy.thessaloniki.gr\/%cf%87%ce%bf%cf%81%cf%84%cf%8c%cf%80%ce%b9%cf%84%ce%b1-%ce%bc%ce%b5-%cf%83%ce%ad%cf%83%ce%ba%ce%bf%cf%85%ce%bb%ce%b1-%cf%83%cf%80%ce%b1%ce%bd%ce%ac%ce%ba%ce%b9-%cf%84%cf%83%ce%bf%cf%85%ce%ba%ce%bd\/"},"modified":"2024-01-11T13:33:47","modified_gmt":"2024-01-11T10:33:47","slug":"greens-pie-with-chard-spinach-nettle-chervil-and-hartwort","status":"publish","type":"post","link":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/greens-pie-with-chard-spinach-nettle-chervil-and-hartwort\/","title":{"rendered":"Greens pie with chard, spinach, nettle, chervil and hartwort"},"content":{"rendered":"<p class=\"western\">\u201c<span lang=\"en-US\"><i><b>The most characteristic Greek specialty, made in every part of Greece with <\/b><\/i><\/span><span lang=\"el-GR\"><i><b>f<\/b><\/i><\/span><span lang=\"en-US\"><i><b>ilo 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.\u201d<\/b><\/i><\/span><\/p>\n<p class=\"western\"><span lang=\"en-US\"><i><b>Servings: 8<br \/>\n<\/b><\/i><\/span><span lang=\"en-US\"><i><b>Preparation Time: 40\u2019<br \/>\n<\/b><\/i><\/span><span style=\"font-size: medium;\"><span lang=\"en-US\"><i><b>Cooking Time: 1:10\u2019<\/b><\/i><\/span><\/span><\/p>\n<p class=\"western\"><span style=\"font-size: medium;\"><span lang=\"en-US\"><i><b>Ingredients<\/b><\/i><\/span><\/span><\/p>\n<ul>\n<li class=\"western\"><span lang=\"en-US\">1 cup extra virgin olive oil<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 onion, chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 bunch fresh spring onions, chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 big leek in thin slices<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 kilo chard coarsely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">500gr nettle, coarsely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">500gr spinach coarsely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 bunch chervil, coarsely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 bunch hartwort, coarsely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 bunch fennel finely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 bunch dill, finely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">\u00bd bunch parsley finely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">\u00bd bunch spearmint, finely chopped<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">1 packet traditional phyllo for pies<\/span><\/li>\n<li class=\"western\"><span lang=\"en-US\">3 eggs, slightly beaten<\/span><\/li>\n<li class=\"western\"><span style=\"font-size: medium;\"><span lang=\"en-US\">salt, pepper freshly grated<\/span><\/span><\/li>\n<\/ul>\n<p class=\"western\"><strong><span lang=\"en-US\">Instructions<\/span><\/strong><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Preheat oven at 180\u2070C. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cThe 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<\/p>\n","protected":false},"author":12200,"featured_media":2134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,7],"tags":[],"class_list":{"0":"post-2341","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sotiris-evangelou-en","8":"category-7"},"_links":{"self":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/users\/12200"}],"replies":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/comments?post=2341"}],"version-history":[{"count":2,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2341\/revisions"}],"predecessor-version":[{"id":2343,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2341\/revisions\/2343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media\/2134"}],"wp:attachment":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media?parent=2341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/categories?post=2341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/tags?post=2341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}