Hortopita (Greek greens pie)

Adapted from The Shepherd and the Olive Tree. Serves 7. 18 steps

Filo dough					Divide into 6 balls. Cover with a damp cloth and leave at room temperature for at least 1 hour.	Roll the dough balls into sheets as you need them. In a pie dish, layer dough2, filling, dough, filling, dough, filling, dough2, brushing olive oil over the dough each time.	Trim excess dough from the pie dish. Score with a sharp knife to vent. Bake in a hot oven for 20 minutes. Reduce heat to moderate, bake an additional 20 minutes or until the crust is golden and pulls away from the edge of the dish. Leave to cool for a few minutes.
2 cups whole wheat flour	mix until a dough begins to form	Knead with oiled hands on a floured surface until silky and smooth, adding more flour or water as necessary
2 cups white flour
1 teaspoon salt
1 1/2 cups warm water
1/4 cup olive oil
2 tablespoons sherry vinegar
filling
1/2 white onion	minced		cook over low heat until starting to soften	leave greens in a sieve until cool; discard liquid
16 leeks or scallions
3 anchovy fillets
1/2 cup olive oil
6 cloves garlic	sliced		add, heat until softened
1 kg mixed greens	chopped
1 cup fresh dill	minced
1 cup fresh flat-leaf parsley
1/4 cup fresh chervil
pepper				mix in
250g Wensleydale	crumbled
30g parmesan	grated
1 lemon's zest	grated
1 egg	beaten

The recipe called for feta cheese rather than Wensleydale plus parmesan. And it didn't have an egg, or anchovy. And it used mint rather than chervil. But I used what I had.

I used mostly chard plus a big handful of dandelion greens. You could just about detect the bitterness of dandelion, but it was faint.