Ayria Prasina Pita
(Wild Greens Pie) Recipe

Origin: Greece      Period: Traditional

Ingredients:

1.5kg mixed tender wild greens (ramsons, hedge mustard, Good King Henry, chickweed, ground elder etc)
4 spring onions
250g Feta cheese, mashed in a bowl
2 tbsp flat-leaf parsley, finely chopped
4 eggs, beaten
2 tbsp rusk crumbs or dry breadcrumbs
salt and freshly-ground black pepper, to taste
500g filo (phyllo) pastry sheets

Ayria Prasina Pita
(Wild Greens Pie) Preparation:

Method:

Pick over the greens, remove any hard stems then wash and blanch in boiling water. Drain and allow to cool before squeezing out the excess liquid. Chop the greens then heat half the oil in a pan before frying the greens and onions for about 4 minutes, or until soft.

Take the pan off the heat and stir in the cheese, eggs, parsley and crumbs. Season to taste with salt and black pepper then set aside.

Meanwhile, brush a baking dish with the reserved olive oil then line the base and sides with half the filo pastry sheets, brushing each one with oil before you add it to the pan. Add the filling then cover with the remaining pastry, again brushing each sheet with oil before adding it. Use a little oil to secure the lid to the base of the pie.

Transfer to an oven pre-heated to 175°C and bake for 60 minutes, or until the filling is hot and set and the pastry is golden. Serve hot.

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