Pita Of Greens, Herbs & Eggs

* Exported from MasterCook *

PITA OF GREENS, HERBS & EGGS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
2 lb Fresh greens *
Salt (see note at end)
1/2 bn Fresh parsley -- chopped
1/2 bn Fresh dill -- chopped
1 Handful fresh chervil -- chop.
1/4 c Butter or margarine
1 bn Scallions -- chopped
1/2 ts Ground allspice
1/2 ts Ground cinnamon
1/2 ts Nutmeg
2 ts Granulated sugar
Salt & freshly ground pepper
5 Eggs -- lightly beaten
1 c Crumbled feta cheese
1/2 c Milk, or more
1/2 c Butter (optional) -- melted
12 Commercial filo sheets

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 (350
F) 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.

From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias



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