Hortopita (Greek greens pie)

Tags: Greek, chard, dandelion, main dish, picture
Created: 2016/08/14
Edited: 2016/08/14
. 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 dough*2, filling, dough, filling, dough, filling, dough*2, 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
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.