This traditional Greek-inspired dish transforms simple greens into a sophisticated savory pie. Tender spinach or wild greens are sautéed with scallions, dill, parsley, and warm spices like cinnamon and allspice, then bound with eggs and crumbled feta. Encased in buttery layers of crisp filo dough, the result is a flaky, golden crust surrounding a moist, herbaceous filling. It offers a delightful contrast of textures and flavors, making it an excellent choice for a hearty brunch, a light lunch, or a vegetarian main course. The combination of fresh herbs and salty cheese creates a robust flavor profile that is both comforting and elegant. Serve warm, directly from the baking pan, for the best experience.
Pita Of Greens, Herbs & Eggs
Description
This traditional Greek-inspired dish transforms simple greens into a sophisticated savory pie. Tender spinach or wild greens are saut&# 195;©ed with scallions, dill, parsley, and warm spices like cinnamon and allspice, then bound with eggs and crumbled feta. Encased in buttery layers of crisp filo dough, the result is a flaky, golden crust surrounding a moist, herbaceous filling. It offers a delightful contrast of textures and flavors, making it an excellent choice for a hearty brunch, a light lunch, or a vegetarian main course. The combination of fresh herbs and salty cheese creates a robust flavor profile that is both comforting and elegant. Serve warm, directly from the baking pan, for the best experience.Ingredients
Directions
-
Wash the fresh greens thoroughly, trim any coarse stems, drain well, and chop finely.
-
Sprinkle the chopped greens with salt and squeeze firmly to remove excess liquid.
-
In a large bowl, combine the drained greens with chopped parsley, dill, and chervil.
-
Melt 1/4 cup butter in a large frying pan over medium heat.
-
Add chopped scallions to the melted butter and sauté until the white parts are translucent.
-
Add the green mixture, ground allspice, cinnamon, nutmeg, sugar, and pepper to the pan.
-
Partially cover the pan and simmer for 20 minutes, or until all liquid is absorbed.
-
Remove the pan from heat and allow the mixture to cool completely in a large bowl.
-
Once cooled, stir in the lightly beaten eggs, crumbled feta cheese, and enough milk to saturate the greens.
-
Preheat oven to 350ðF (175ðC). Butter a 15x11x2-inch baking pan.
-
Line the bottom of the pan with 6 sheets of filo dough, brushing each sheet with melted butter.
-
Pour the green filling into the pan and spread it evenly over the filo layers.
-
Cover the filling with the remaining filo sheets, brushing each sheet with melted butter.
-
Flute the edges of the pastry and brush the top layer generously with butter.
-
Use a sharp knife to score the top layers into square or diamond shapes.
-
Bake for 45 minutes, or until the top is golden brown and crisp.
-
Allow the pie to cool slightly before slicing and serving warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 52.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 179.3mg8%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 5.0g20%
- Sugars 0.9g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Suggested greens: Spinach, dandelions, chicory, endive, or any other fresh tender greens. When greens are bought in markets, spinach is the most frequently substituted. Cretans often combine dandelions and spinach.
Alternative to salting: You may eliminate the salting of the spinach by wilting it in a pan over very low heat until the leaves wilt, then draining it thoroughly.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
Tip: Be careful to account for the saltiness of the feta cheese when seasoning the filling to avoid over-salting.
