A recipe from the mountainous central Greece
Method
Wash and chop the greens. Salt them and let them drain.
Finely chop the onions and herbs
In a large bowl place the flour, salt, egg, milk and olive oil and mix with the whisk.
Gradually add water whilst stirring until it becomes like porridge. Set aside.
Squeeze the greens and keep their juice.
Add to the greens half the grated feta, eggs and olive oil. Season with salt and pepper and mix well,
Preheat the oven at 200 degrees Celsius without the fan.
Place 1/3 of the dough in a buttered pan and spread it.
Place the filling and the rest of the feta, coarsely chopped
Dilute the remaining porridge with the liquids from the greens and sprinkle it over the filling.
Pour a little olive oil and sprinkle with a little cornstarch.
Bake on the bottom shelf for 1 hour and 5 minutes.
Once it comes out of the oven remove it from the tray to keep it crispy.
Ingredients
For the dough
400 g all-purpose flour.
400 Corn Flour
1 egg
300 ml milk or buttermilk
50 ml olive oil, or melted butter or lard
500ml of water
Salt
For the filling
2 kilos of different green leafy herbs
E.g. spinach, endive, lettuce, celery, dandelion, nettle etc.
8-10 spring onions
1/2 a bunch of parsley
1 small bunch of dill
Chervil to taste
4 eggs
50 ml olive oil, melted butter or lard (lard)
600g feta
salt + pepper
Butter for brushing the baking sheet
4 eggs
50 ml olive oil, melted butter or lard (lard)
salt + pepper
Butter for brushing the baking sheet
