- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 cup chopped scallions
- (white and green parts)
- 1 pound fresh greens
- (a mix of spinach, dandelion, escarole, watercress, chicory, beet, turnip, arugula, radish, nettle or other wild edible greens)
- 1/4 cup cup chopped dill
- 1/2 pound feta cheese, crumbled
- 2 eggs, beaten
- 1/2 cup cup olive oil
- 1 package “country style” filo
- Preheat the oven to 350°F.
- Heat the olive oil a large skillet over high heat. Add the onion and scallions and sauté until softened. Add the greens and cook until wilted but still bright green. Turn off the heat and mix in the dill. Turn the mixture into a colander and let drain and cool a little. Blend the feta and the eggs in a bowl. Put the greens in a large bowl, and add the fetaegg mixture, blending thoroughly.
- Put the half-cup of olive oil into a small bowl and have a pastry brush ready. On a clean, dry work surface, set out a pan. (A 10-inch cake pan or a 9 x 11-inch tray work well.) Working quickly, unroll the filo and cover it with a slightly damp cloth. Take one sheet of filo and lay it in the bottom of the pan, letting it overhang the sides significantly. (You’ll fold the edges in to seal the pie.) Brush the entire sheet lightly with olive oil; repeat with five more layers, not brushing the last one. (If you can find only thin filo, double the number of layers.) If any sheets tear as you work, just patch them together as best you can with your fingers. No one will see it.
- Spoon about an inch or so of filling over the filo, spreading it out evenly. Top with another sheet of filo and brush with oil, repeating for another five to seven layers.
- Take the filo that overhangs the sides and roll it in toward the middle of the pie, brushing with more olive oil to stick it together. Do not worry if it breaks; you can always scatter the broken scraps across the top to give it a frilly appearance. Bake for 45 minutes to an hour, until golden brown. If the top browns too quickly, cover loosely with aluminum foil.
- Remove from oven and slice into serving pieces; serve warm or at room temperature.
- If you don’t finish the pie the same day as it is baked, wrap and refrigerate the leftovers. Just be sure to reheat in an oven before serving.
This story appears in the print issue of August 2010.
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