Recipe - Pita Of Greens Herbs And Eggs

Karen Mintzias
2 pound Fresh greens *
Salt (see note at end)
One half bn Fresh parsley; chopped
One half bn Fresh dill; chopped
1 Handful fresh chervil; chop.
One fourth cup Butter or margarine
1 bn Scallions; chopped
One half teaspoon Ground allspice
One half teaspoon Ground cinnamon
One half teaspoon Nutmeg
2 teaspoon Granulated sugar
Salt & freshly ground pepper
5 Eggs; lightly beaten
1 cup Crumbled feta cheese
One half cup Milk, or more
One half cup 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 firstperson 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 One fourth 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 2inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini