GREEK WILD GREENS PIE
For the phyllo dough:
*3 ½ to cups all purpose flour
* 1 teaspoon salt
* 1 ½ to 1 ¾ cups warm water, as needed
* ¼ cup Olive Oil
* 2 tablespoons red wine vinegar
Add the above ingredients to a large mixer with a dough hook and knead in the mixer, until the dough is smooth.
The dough should be soft and elastic. If it is not, beat for another 5 minutes.
When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes
For the filling:
*500 g / 17.6 oz dandelion greens, washed and thinly sliced
*300 g / 10.5 oz spinach, washed and thinly sliced
*300 g / 10.5 oz nettles, washed and thinly sliced
*1 tsp salt
*1 cup chopped scallions
*1 cup fresh, chopped dill
*1 cup fresh, chopped parsley
*½ cup Olive oil
*1 1/2 cups milk
Wash the greens and herbs thoroughly.
Chop greens and herbs into bite size pieces. Salt the greens well, allow to sit for 15 minutes and rinse well.
Squeeze the liquids out with your hands, place in large bowl.
Add chopped scallions, dill, parsley , the feta cheese, salt and pepper and mix well.
Transfer the dough to a clean working surface and divide into 8 equal parts.
Sprinkle some flour on to your working surface and start to roll out the first piece of dough. You want it to become as thin as possible.
If the dough is too sticky, sprinkle with some more flour and continue rolling out.
Roll the rolling pin towards you to spread the dough out further.
Brush a round baking pan with olive oil.
Lay the first 3 sheets of phyllo dough nicely on to the bottom of the pan, brushing each with olive oil. ( The sheets will overlap the pan ).
Spread the half of the filling mixture into pan.
Repeat the same process for another 3 sheets of phyllo and spread the remaining filling on top and fold overhanging dough over filling.
Layer remaining 2 sheets of phyllo dough, brushing each with olive oil.
Tuck overhanging dough into pan to seal filling.
Score the surface with a sharp knife, do not cut all the way through, and drizzle with the remaining olive oil .
Pour the milk over pita and bake in preheated oven for 35 to 55 minutes, or until golden and crunchy.
Allow pie to sit for at least 10 minutes after coming out of the oven.
When ready, cut into pieces and serve.
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