*  Exported from  MasterCook  *
                        PITA OF GREENS, HERBS & EGGS
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Greek                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    2       lb           Fresh greens *
                         Salt (see note at end)
      1/2   bn           Fresh parsley -- chopped
      1/2   bn           Fresh dill -- chopped
    1                    Handful fresh chervil -- chop.
      1/4   c            Butter or margarine
    1       bn           Scallions -- chopped
      1/2   ts           Ground allspice
      1/2   ts           Ground cinnamon
      1/2   ts           Nutmeg
    2       ts           Granulated sugar
                         Salt & freshly ground pepper
    5                    Eggs -- lightly beaten
    1       c            Crumbled feta cheese
      1/2   c            Milk, or more
      1/2   c            Butter (optional) -- melted
   12                    Commercial filo sheets
   Traditional and individualistic.  Village women learn
   to gather tender, young greens from their rocky
   surroundings, which ironically produce the most
   beautiful wild flowers and delicious greens.  When
   greens are bought in the markets, spinach is the most
   frequently substituted.  Cretans combine dandelions
   and spinach.  This recipe is written as recipes are
   spoken in Greece, in the warm first-person plural.
   *Note: Suggested greens are: Spinach, dandelions,
   chicory, endive or any other fresh greens.
   First we wash the spinach, trim coarse ends, drain,
   chop, sprinkle with salt, and squeeze until all liquid
   has been drained.  Now we combine the spinach in a
   large bowl with the parsley, dill, and chervil and mix
   thoroughly.  Allowing the greens to stand while
   heating the 1/4 cup butte in a large frying pan, we
   add the scallions to the butter and saute them until
   the white parts are translucent.  Continuing to cook
   over medium heat, we add the greens, the spices,
   sugar, and enough salt and pepper for seasoning,
   careful to allow for additional salt in the feta,
   which will be added later.  We partially cover the pan
   and simmer for 20 minutes, or until all the liquid has
   been absorbed, then we remove it from the heat and
   cool the mixture in a large bowl.  Now we add the
   eggs, feta, and enough milk to saturate the greens,
   mix, and assemble the pita as follows:
   Butter a 15 x 11 x 2-inch baking pan.  Spread 6 filo
   sheets, brushing each with melted butter.  Pour in the
   filling, spreading evenly.  Cover with the remaining
   filo sheets, brushing each with butter.  Flute the
   edges and brush top with butter.  Using a sharp knife,
   score the top 3 filo sheets into square or diamond
   shapes.  Bake for 45 minutes in a moderate oven (350
   F) and allow to cool slightly before slicing and
   serving it warm.
   Note: You may eliminate the salting of the spinach by
   panning it, cooking over very low heat until the
   leaves wilt, and then draining it thoroughly.
   From: “The Food of Greece” by Vilma Liacouras
   Chantiles. Avenel Books, New York.
   Typed for you by Karen Mintzias
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