3lbsgreensrinsed, spun dry, stems thinly sliced, and leaves chopped
6scallionswhite and green parts, sliced into ¼ inch pieces
½bunchflat-leaf parsleycoarsely chopped
1bunchfresh mint leavescoarsely chopped
½bunchfresh dillcoarsely chopped
½cupfresh basil leavescoarsely chopped
½cupfresh oregano coarsely chopped
2cupsGreek feta crumbled into large, pea-sized pieces
2puff pastry sheets
6tablespoonsextra virgin olive oildivided
2teaspoonsred pepper flakes
1lemon juiced and zested
freshly ground pepper
For the egg wash
1eggbeaten with 1 teaspoon of water
For the top
black and blond sesame seedsoptional
Preheat the oven to 350° F
Heat 3 tablespoons cup of olive oil in a large skillet over medium heat.Sauté the onions until they begin to soften, about 4 minutes, then add the scallions, cooking another 4 minutes or until tender but not browned. Season with a pinch of salt and freshly ground pepper.
Stir in the greens and garlic and continue to sauté until the greens are limp, about 4-5 minutes.Remove from heat and transfer in a colander in the sink to cool and drain liquids.
Place the greens mixture in a large bowl and add three eggs, dill, basil, oregano, parsley, mint, and three tablespoons of olive oil—season with sea salt and freshly ground pepper. Add the red pepper flakes and nutmeg.Thoroughly combine the mixture and then gently fold in the crumbled feta and kefalotiri, careful not to over-mix to where the cheese dissolves.
Lay one puff pastry sheet in the pan, allowing the edges to evenly hang over the pan's sides.
Place the greens mixture on top of the sheet and press down gently with the back of a large spoon to smooth the filling.
Layer the other pastry sheet on top. Gently tuck the pastry hanging over the edges of the pan down into the sides of the dish.
Beat 1 egg with a teaspoon of water to make the egg wash.Brush the egg wash all over the top of the pie. Gently score the puff pastry and sprinkle some black and blond sesame seeds (optional).
Bake the pie in the middle of the oven for approximately 60-70 minutes. If the puff pastry browns too quickly, cover with aluminum foil and uncover the last 5-10 minutes of cooking.After removing from the oven, let the pie rest for 20 minutes.
When using greens like swiss chard, dandelions, mustard greens because they are tougher, do the following:
Rinse greens well, dry them in a salad spinner or with kitchen towels.
Suppose you are using greens with long, strong stems such as swiss chard; thinly slice the stems. Chop the leaves.
Place the chopped greens in a microwave-safe bowl(no need to cover) and microwave for 3- 4 minutes or until wilted but still bright green.
Empty the greens into a colander and when cool enough, use your hands to squeeze out as much liquid as possible. Then proceed to saute with onions and garlic in olive oil.
Spinach does not need to be microwaved; it can be sauteed as is.Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.