Wild Greens Pie
10-12 servings
For the Filling
2 pounds/1 kilo mixed greens (any combination of sorrel, Swiss chard, spinach, dandelion, and wild fennel, as desired), coarsely chopped
¾ cup/180 ml olive oil, plus more for brushing dough
2 leeks, coarsely chopped
1 bunch scallions, trimmed and finely chopped
2 large onions, finely chopped
1 bunch wild fennel, chopped
½ cup chopped flat-leaf parsley
½ cup chopped dill
1/3 cup chopped fresh mint leaves
Salt and freshly ground black pepper
3-4 Tbsp. semolina, rice, or trahana (optional)
1 pound/500 g. commercial phyllo, at room temperature
1. Preheat the oven to 360˚F/180˚C.
2. Trim the tough stems from the greens, chop or shred them, and wash them thoroughly. Spin them through a salad spinner if possible to rid them of as much water as possible.
3. Heat 2 tablespoons of the olive oil in a large wok and sauté the leeks, scallions and onions until wilted and crunchy. Empty them into a mixing bowl. Add some olive oil to the wok and add the greens (Swiss chard and fresh spinach). Toss frequently, until wilted and as much of their moisture as possible has evaporated, 7 to 10 minutes. Remove and place in the mixing bowl. Mix in the wild fennel, parsley, dill, mint. Let it cool.
4. Slightly oil a 15-inch/36-cm baking pan. Spread 6 sheets of phyllo pastry on a working bench, fold in the middle and brush each half with olive oil then fold to the side and continue until all sides have been brushed. Place the 6 sheets on the bottom of a greased baking pan. Season with salt and add the remaining olive oil. If the filling is very wet, mix in either the semolina, rice, or trahana. Spread the filling on top and cover with 4 more sheets of phyllo, brushing each with a little olive oil. Coat the top sheet with oil as well. Form a decorative rim all around the pie and brush it with some olive oil. Using a sharp knife score the pie into square or diamond-shaped pieces (do not reach the bottom of the pie). Sprinkle a little water over the top of the phyllo. Bake for 45 to 50 minutes, or until the phyllo is golden and the filling set. Remove and cool slightly before cutting. Serve warm or at room temperature.