An all time favourite, use any greens you have grown or foraged!Tuesday cooking group at the Maxwell Centre
- 1 pack filo pastry (12 sheets)
- 1 small bunch dandelion leaves
- 1 bunch spinach leaves
- 1 bunch beet greens
- 1 small bunch young nettles
- 1 large onion
- 2 cups chopped spring onions
- 1,5 cups mint
- 1,5 cups fennel or dill
- 400 g feta cheese
- 2 eggs
- Sunflower oil
- Olive oil
Pre-heat the oven to 180 C. Chop the all the greens coarsely. In a pan over medium fire fry the onion
with some olive oil until transparent. Add all the greens apart from the spring onions, mint and
fennel/ dill. Stir fry until they are wilted and let aside to cool.
While greens are cooling oil up an oven baking tray and place 1 sheet of filo pastry- spread sunflower
oil on top of the filo sheet and repeat the process with 3 more sheets (4 sheets in total). Don’t worry
if you get some tears in them.
The greens must have cooled adequately by now. Add the feta cheese (crumbled), 1 egg (beaten)
the spring onions, mint, fennel/dill, salt and pepper to taste and a generous amount of olive oil. Mix
thoroughly and taste to adjust seasoning*. Add HALF the filling on top of the oiled filo sheets. Place 3more filo sheets on top of the filling (all oiled up) and add the rest of the filo sheets, not forgetting to
oil each one.
Make a weak eggwash with the remaining egg and a bit of water. Pre-cut the pie in pieces and
spread the eggwash on top. Spread a bit of olive oil over the eggwash and place in the oven for 40’
or until filo is golden.
Enjoy hot or cold!