Everybody knows the famous spanakopita also known as spinach pie, a combination of spinach and feta cheese. But something really specilal is a greens or herbs pie. It is one of the secrets of the Greek diet. Various greens mixed with herbs and a bit of feta (or not) tucked in layers of phyllo dough.
- 4 cups all purpose flour
- pinch of table salt
- 1 tsp sugar
- 1 cup extra-virgin olive oil
- 1/3 cup club soda
- 2 Tbsp white wine vinegar
- 2 cups scallions, chopped
- 6 cloves garlic, minced
- 1 3/4 lbs Swiss chard, chopped
- 1 cup each minced fresh dill, mint, and parsley
- 1 pinch freshly ground black pepper
- 12 oz feta, crumbled
- Preheat oven to 400F°.
- In a bowl, whisk together flour, salt and sugar.
- Pour in the oil, soda and vinegar. Stir to make a dough.
- Knead dough on a floured surface until smooth. Divide into 6 balls. Cover dough balls with a damp tea towel; let rest 30 minutes. Start to roll out a dough ball using a thin rod or dowel.
- Continue rolling dough, occasionally stretching it across the dowel, and turning it 90° after each roll, to create a 14" phyllo circle about 1/16" thick.
- Grease a 12" cake pan with 2 tablespoon oil. Transfer phyllo circle to pan; let edges hang over; brush with 2 tablespoon oil. Roll second dough sheet to match first; lay it on top of first sheet. Brush with 2 tablespoon oil.
- In a pot, heat olive oil over medium-high heat. Add scallions and garlic; cook until soft, 3–4 minutes. Add chard and herbs; cook, stirring, until tender, 12–15 minutes. Season with salt and pepper; cool. Stir in feta. Spread a third of the greens in pan.
- Roll out two more dough balls into 12" circles about 1/16" thick. Transfer to baking sheets; bake until golden, 4–6 minutes. Cool. Place 1 baked phyllo sheet on top of greens; cover with half the remaining greens. Top with remaining sheet(s) and greens.
- Roll 2 remaining balls into 12" circles about 1/16" thick.
- Cover greens with 1 phyllo sheet; brush with 2 tablespoon oil and score pie to vent. Top with remaining phyllo; fold phyllo hanging over edges onto top of pie; brush with 1 tablespoon oil.
- Bake 20 minutes. Reduce heat to 350°; bake until golden brown, 18–20 minutes.
- Let cool and serve hot.