Countryside Wild Greens Pie with Feta

RECIPES/BAKERY

Countryside Wild Greens Pie with Feta

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Recipe-Ingrediants

Countryside Wild Greens Pie with Feta
Dad arrived from the village loaded with greens... wonderfully fresh wild greens... he refers to them by various local names which, unfortunately, I can't find a way to write otherwise. As examples, he mentions greens such as "skatzakia," "megkounides," "neroulides," etc.
Fortunately, he also brought wild chicory, wild fennel, a few sorrels, a few wild leeks, which I can recognize, as well as fresh spinach and fresh chives from the garden, dill, etc.
The best part is for a richly flavored, fragrant, delightful countryside greens pie that will make the whole neighborhood smell amazing!

Our Ingredients:
• 1 portion of phyllo dough for pies or ready-made country-style phyllo dough
• 1 kilogram of washed and well-drained spinach
• 1 kilogram of assorted wild greens
• 2 leeks (only the white part) finely chopped
• ½ bunch of fresh chives finely chopped
• 1 dry onion finely chopped
• ½ bunch of dill finely chopped
• 300g of crumbled hard feta cheese
• ½ cup of trahana (a type of wheat product)
• 3 eggs
• 1 cup of mixed olive oil, melted butter, and vegetable oil
• Salt – pepper – sesame seeds

Directions

After meticulously washing our greens and letting them drain well, we cut them into large pieces, place them in a bowl with salt, and let them release their liquids for an hour.
While waiting for the greens, we prepare the phyllo dough. For the baking dish I'm using, the mentioned portion will yield about 6 phyllo sheets (3 bottom - 3 top).
Once I've prepared the dough, I divide it into equal balls and cover them to prevent them from drying out.
I proceed to the greens, squeezing them very well to remove excess moisture. I place them in the bowl along with the eggs, feta cheese, chopped eggs (reserving some for brushing at the end), and trahana. I season with salt and pepper.
I lightly grease my baking dish with the mixed oil.
I lay out one phyllo sheet on the bottom of the baking dish, allowing the excess dough to hang outside the sides. I brush the phyllo sheet with the mixed oil. I repeat this process three times.
I pour the mixture into the middle and spread it lightly. Then, I repeat the process with two more phyllo sheets. The second time, I fold the excess dough from the sides over the mixture using a brush to adhere it to the sides of the baking dish. The final phyllo sheet is not spread as thinly, allowing it to cover any imperfections. I brush the top with egg wash, score it (not all the way through), and bake it in a preheated oven at 180°C for about 1 hour and 10 minutes.