Recipes :: Greens

Nancy's Spanakopita

8-10 C. any Erda greens alone or in combination: kale, chard, collard, spinach, etc.
10-12 sheets of phyllo dough
1/2 C. melted butter, oil, or blend of broth
1 C. crumbled feta cheese
4 or 5 eggs
2 T. dried or 3T. fresh oregano

PREHEAT oven to 350 degrees. Lightly grease 9x13x2 baking dish.
CHOP raw greens.
BEAT eggs together in large bowl.
ADD feta and oregano to egg mixture, then add chopped greens and stir to combine.

Lay phyllo sheets out on counter and keep covered with damp kitchen towel whenever you are not working with dough. Brush first sheet of phyllo with butter or oil and place in bottom of baking dish. Continue brushing and placing dough until bottom of dish is covered and there is overhang on long ends of dish. This should take 5or 6 sheets of dough. Pour greens mixture evenly into dough lined dish and press with back of spoon or hands. Use remaining phyllo to cover top, first folding overhang onto greens and then tucking top sheets in to the sides of the baking dish. Brush top with any remaining butter. Make a few cuts on top of the pie for steam to escape. Bake 45-60 minutes until crust is deep golden brown and greens are tender. Allow to cool for a few minutes before cutting into squares. This pie tastes great warm, room temperature or cold.

From erda member