Pita Of Greens, Herbs and Eggs

Recipe Ingredients

2 lbs	908g / 32oz	Fresh greens *
		Salt - (see note at end)
1/2		Fresh parsley - chopped
1/2		Fresh dill - chopped
1		Fresh chervil - chop.
1/4 cup	49g / 1.7oz	Butter or margarine
1		Scallions - chopped
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Nutmeg
2 teaspoons	10ml	Granulated sugar
		Salt and freshly ground pepper
5		Eggs - lightly beaten
1 cup	146g / 5.1oz	Crumbled feta cheese
1/2 cup	118ml	Milk - or more
1/2 cup	99g / 3.5oz	Butter - (optional), melted
12		Commercial filo sheets

Recipe Instructions

Traditional and individualistic. Village women learn to gather tender, young greens from their rocky surroundings, which ironically produce the most beautiful wild flowers and delicious greens. When greens are bought in the markets, spinach is the most frequently substituted. Cretans combine dandelions and spinach. This recipe is written as recipes are spoken in Greece, in the warm first-person plural.

*Note: Suggested greens are: Spinach, dandelions, chicory, endive or any other fresh greens.

First we wash the spinach, trim coarse ends, drain, chop, sprinkle with salt, and squeeze until all liquid has been drained. Now we combine the spinach in a large bowl with the parsley, dill, and chervil and mix thoroughly. Allowing the greens to stand while heating the 1/4 cup butte in a large frying pan, we add the scallions to the butter and saute them until the white parts are translucent. Continuing to cook over medium heat, we add the greens, the spices, sugar, and enough salt and pepper for seasoning, careful to allow for additional salt in the feta, which will be added later. We partially cover the pan and simmer for 20 minutes, or until all the liquid has been absorbed, then we remove it from the heat and cool the mixture in a large bowl. Now we add the eggs, feta, and enough milk to saturate the greens, mix, and assemble the pita as follows:

Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo sheets, brushing each with melted butter. Pour in the filling, spreading evenly. Cover with the remaining filo sheets, brushing each with butter. Flute the edges and brush top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes. Bake for 45 minutes in a moderate oven (350F) and allow to cool slightly before slicing and serving it warm.

Note: You may eliminate the salting of the spinach by panning it, cooking over very low heat until the leaves wilt, and then draining it thoroughly.

Source:
Jeff Smith

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